Creme Caramel - Recipe

As promised the recipe I used for the creme caramel I made the other day!

For custard:
500ml milk
Vanilla pod
6 eggs (4 yolks, 2 whole)
125g caster sugar

For caramel:
100g granulated sugar
1 teaspoon lemon juice
1 tablespoon water

Boil 500 ml milk with a vanilla pod split in two. In a mixing bowl blend 2 whole eggs, 4 egg yolks and 125g caster sugar. Gradually add the boiling milk (having removed the vanilla pod), whisking it quickly. I do this quite slowly to avoid the eggs cooking, or start slow and then speed up once it's all cooled down a little. Then you have your custard.

Put caramel ingredients into a heavy bottomed pan and heat until the mixture turns a pale caramel colour at 160C (I don't have a sugar thermometre so just guessed at what pale caramel was, it changes so quickly though!). Pour the caramel into the mould and tilt until it has covered as much of the sides as possible and it stops flowing.

Pour the custard into the moulds, place them into a bain marie and cook in a preheated oven at 190C (375F, gas mark 5) or until the custard is lightly set. Take the mould out of the bain marie and allow it to cool completely.

To get it out dip into boiling water for a short while then turn out onto dish, this should help remove the caramel stuck in the mould and get it all out all over the custard... Mmmm

Enjoy!