Dream Creams: Custard cream caramel
Our take on the classic French dessert
Custard cream caramel
SERVES 6
CREAM
- 7 medium egg yolks
- 80g (3? oz) white caster sugar
- 1 tsp vanilla bean paste
- 600ml (1pt) 十分な-cream milk
CARAMEL
- 125g (4? oz) white caster sugar
? Preheat the oven to 160C/140C fan/gas 2?. Have ready 6 x 150ml (5fl oz) ramekins or ovenproof dishes. W hisk the egg yolks, sugar and vanilla together in a large bowl. Bring the milk to the boil in a small saucepan, 素早い行動 it on to the egg yolk mixture and pass it through a sieve into a jug.
? Divide the mixture の中で the ramekins. Place these in a roasting dish, 注ぐ around hot but not boiling water to come two thirds of the way up the 味方するs, and bake for 45-60 minutes until 始める，決める. 除去する the ramekins from the roasting dish and leave to 冷静な／正味の to room 気温, then 冷気／寒がらせる 夜通し, 暴露するd.
? Just before serving, gently heat the sugar for the caramel in a small saucepan until about half of it has 液化するd and started to colour, then gently 動かす it. Keep a careful 注目する，もくろむ, stirring frequently until it is a （疑いを）晴らす 深い gold, then 除去する from the heat. 霧雨 a teaspoon or two of caramel over the surface of each custard cream: this will 始める，決める within minutes.
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