Crème caramel with eggs from free ranging backyard chooks

Creme caramel

Ingredients
180g sugar
6 tablespoons water
850ml milk
6 cage-free eggs
2 cage-free egg yolks
180g sugar

Caramel
Put 180g sugar and the water in a small saucepan with a thick bottom and allow the sugar to dissolve on a low heat. Once the sugar is dissolved, bring the mixture to the boil and wait until it’s golden brown. Be careful not to let the syrup burn. While preparing the caramel, warm up 8 small ramekins by filling them with boiling water. Once the caramel is golden brown, empty the water out of the ramekins and evenly distribute the caramel across them.

Crème
Bring the milk to the boil and leave to cool. Beat the eggs, egg yolks and sugar until light and foamy. Gradually stir in the milk. Then pour this mixture over the top of the caramel in the ramekins.

Place the ramekins au bain marie in a 170°C oven for about 40 minutes. It’s ready when a knife pushed through the centre of the crème caramel comes out clean. Take the ramekins out of the oven and the bain marie and leave to cool for at least 3 hours. (Au bain marie simply means that you place the ramekins in an deep oven-proof dish or tray filled with water up to about 1/3 of the height of the ramekin – it allows the crème caramel to cook through slowly with a more even heat). Use a spoon or knife to loosen the crème caramel from the side of the ramekin. Tip upside down onto a small plate and voila – the most delicious dessert.

Serves 8

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