Crème Caramel

With all the rich food we serve over Christmas here is a lighter ending to your meals.  Fresh Crème Caramel is can be prepared in advance and then baked at the last minute. 

 And since most of you will have your ovens on, this dessert is idea as it can be baked minutes before serving and served warm. 

Here is what you need to serve 6

500ml milk

4 eggs

50g sugar

1 teaspoon vanilla essence

Warm the milk in a pan until warm but not boiling.  In a separate bowl, whisk the eggs and sugar together until pale.  This mixture should have increased in volume too.  Now add the vanilla essence and once the milk is warm pour the eggs into the milk.

In the meantime, you can place a little sugar (about 50g) in a pot and, without stirring, allow the sugar to melt over a low heat.  Now add 2 tablespoons of water just before the sugar turns a dark brown and remove from the heat.  This will be your caramel which is placed over the inverted moulds or usually at the bottom of the moulds before baking. 

Place about 1 teaspoon of the melted sugar into the 6 cups or small oven-proof bowls and top it up with the milk and egg mixture.  You should place enough sugar to cover the base of each mould.  

Now place the moulds in an deep oven dish and fill the dish  with approximately 2cm of water.  The amount of water depends on how deep your moulds are but the water should reach just about half-way up the moulds and not more than that.

Bake the creme caramel in a pre-heated oven at 160C for about 30 minutes until the caramel feels firm when tapped gently with your fingers.  

This dessert is delicious when served warm but can also be stored in the fridge and serve as a cold dessert.

This recipe has been previously published in the Eating & Drinking Magazine, out with The Times of Malta.