A Half Baked Idea by Olivia Potts

Author:Olivia Potts
Language: eng
Format: epub
ISBN: 9780241380475
Publisher: Penguin Books Ltd
Published: 2019-07-24T16:00:00+00:00

Saffron crème caramel

Makes: Enough for 4

Takes: 20 minutes, plus overnight chilling

Bakes: 40 minutes

For the custard

½ a vanilla pod

200ml whole milk

200ml double cream

A small pinch of saffron threads

2 eggs

2 egg yolks

65g caster sugar

For the caramel

175g sugar

2 tablespoons warm water

1. Heat the oven to 120°C fan/140°C/gas 1. Slice the vanilla pod in half, and scrape out the seeds. Place the milk, cream, vanilla seeds, vanilla pod and saffron threads in a medium-sized pan and bring to steaming, then set to one side to infuse.

2. While the cream infuses, make the caramel. Put the sugar into a pan, place over a medium heat, and allow it to cook: do not stir, but once the sugar has melted, you can swirl the pan to keep the mixture even. Cook until the syrup turns a deep gold, almost mahogany. Carefully pour the water into the caramel – it will spit! Swirl, and briefly return to the heat if necessary to dissolve any lumps. Once smooth, immediately (but carefully!) pour the caramel into four 150ml ramekins. Leave the caramel to set hard (this won’t take long).

3. Put the ramekins into a roasting tray, and boil a full kettle. Whisk the whole eggs and yolks with the sugar in a bowl. Sieve the warm milk directly on to the egg and sugar, and whisk gently until combined. Divide the custard between the ramekins.

4. Transfer the roasting tin to the oven, and carefully pour water from the kettle into the tin until it comes halfway up the sides of the ramekins. Bake for 45 minutes, until the custard is just set. Immediately remove the ramekins from the tray and, once cool to the touch, transfer to the fridge overnight.

5. To serve the crème caramels, run a dinner knife round the inside of each ramekin, place a plate over the top, and confidently, quickly invert. Serve straight away.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.