Traditional Crème Caramel can be tricky to nail and up until now you’ve probably thought it was something better left for the professionals. But this recipe for Cheat’s Crème Caramel is totally fool-proof and so easy to make that you’ll be pumped to make it again and again.
While a typical Crème Caramel contains a hard caramel base that has to be set in a mould before pouring custard on top and baking,this cheats version makes life a little bit easier by allowing you to cut out a few steps. If you’re using refined white sugar in a Crème Caramel recipe, it has to be caramelised first to bring out the flavours, but this easy recipe calls for dark and delicious unrefined sugar instead, making your life a whole lot simpler. Natura Sugars shows us how to wow guests without a sweat:
Cheat’s Crème Caramel
115g Natura Dark Muscovado Sugar
5 large eggs
140g Natura Golden Caster Sugar
15ml vanilla extract
375ml full cream milk
375ml pouring cream
Preheat the oven to 180 degrees Celsius (160 degrees for fan-oven) and
make sure the oven rack is positioned on the lower third of the oven.
Lightly grease 10 small dariole moulds or ramekins with cooking spray and
equally divide the Natura Sugars Dark Muscovado between them.
Compact the sugar in the base of the mould by using a smaller cup or a
teaspoon. Place the moulds in a deep roasting tray, ensuring there’s enough
room between each of the moulds.
Combine the eggs, Natura Sugars Golden Caster and vanilla extract. Gently
heat up the milk and cream in a small pot over a medium heat until it just
starts to boil. Immediately remove from the heat.
While whisking, gradually pour the milk/cream mix into the egg mixture.
Strain the mixture into a pouring jug and pour it into the prepared moulds.
Don’t worry if any sugar begins to float, it will eventually sink.
Place the Crème Caramels in the oven and pour enough boiling water into the
tray to reach halfway up the sides of the caramels. Bake for 25 minutes or
until just set with a slight wobble in the middle. It should look like jelly! (Note: be careful not to overbake these – the custard should still be wobbly!)
Allow to cool before refrigerating for at least 4 hours, or preferably overnight.
When you’re ready to serve, run a thin knife along the edges of the moulds and invert onto a plate. The caramels will keep in the fridge for up to 3 days.