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Cream Caramel Recipe

175g golden caster sugar
2 tablespoons of warm water
150 ml milk 
275 ml single cream
4 large egge
1 teaspoon pure vannilla extract
40g soft brown sugar
Slowly dissolve the sugar, stirring with a spoon over low heat,  boil until the sugar turns a dark copper colour.
Preheat the oven to 150C
Put golden caster sugar in the saucepan and place it over a medium heat and leave it.

Pour the hot milk onto the egg and sugar mixture, whisking until thoroughly blended. After that pour the liquid through into the caramel lined dish and place it in the roasting tin.  
Carefully put the tin to the oven, pour cold water into it to surround the dish up to two-thirds. Bake for one hour, remove it from the roasting tin and cover with clingfilm and chill thoroughly for several hours in the fridge when it’s completely cold. 
Remove the it from the fridge 1 hour before serving.