It's actually pretty easy, a basic baked custard recipe as well as a caramel. Creme Caramel.....bit self-explanatory really....
Custard is something I make a lot as my son Noah loves it and it's a nice way to fill his tummy at the end of the night. I usually use only milk, but this recipe included cream to make it a bit richer. The only difference is the custard I make includes cornflour to thicken it and this one doesn't, but I suppose the cream did that job. Adding an extra egg yolk so it sets well when baking, I set the made custard aside while I made the caramel.
I've only made caramel a handful of times in my life, so it's something I'm still new at. Boil sugar and water till it's golden using a brush in water to brush down any crystals that form on the sides. Check. BE CAREFUL. Boiling sugar syrup is not a nice thing to get on your fingers.
When I removed the caramel from the heat I poured it directly into the ramekins. The recipe says to let it sit for a few moments to allow the syrup to begin to set. I think this is where I went wrong. I did let it sit for the allocated 5 minutes, but when I turned them out after cooking a lot of the caramel was stuck hard in the bottom of the ramekin. Even after dipping it into hot water to loosen it up a bit. Next time I won't leave it for so long before pouring the custard in.Bake in a bain-marie. Check.
My oven is stupid and I had to bake for an extra 5 minutes.
Refrigerate till cold. Check.
As I mentioned, they didn't turn out easily, but a lot of caramel still came out with them, so it wasn't a huge loss. I really liked them, finding the custard quite smooth and delicate. I liked that the rich caramel didn't take over the custard either.
Hubby thought they were too rich but he thinks anything with flavor is too rich. Next time I make it I'll make a single serve. Might be tonight....
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