Crème caramel with pedro ximénez

Crème caramel with pedro ximénez

By
From
How I cook
Serves
6
Photographer
Jason Lowe

I love the silky texture of a baked rich creamy custard and the way it wobbles prettily on a plate. The bittersweet caramel that sits atop adds a real intensity too. The deep mellow flavour of pedro ximénez sherry – trickled over just before serving – is a lovely enhancement but you can serve the crème caramel just as it is if you prefer.

Ingredients

Quantity Ingredient
500g caster sugar
500ml whole milk
500ml double cream
2 organic free-range large eggs
9 organic free-range large egg yolks
2 tablespoons pedro ximénez sherry

Method

  1. Preheat the oven to 170°C. Have ready 6 dariole moulds or ramekins (200ml capacity).
  2. To make the caramel, put 300g of the sugar into a medium heavy-based saucepan and melt over a medium heat. Cook to a dark golden caramel, swirling the pan occasionally as the sugar begins to colour. Watch carefully and remove from the heat as soon as the caramel is dark golden; this will take about 5 minutes. Don’t let it darken too much otherwise it will taste bitter. Quickly, but carefully (as the caramel will be hot), spoon 2 tablespoons into the base of each mould. Stand the moulds in a roasting tin and set aside.
  3. For the custard, pour the milk and cream into a saucepan and bring just to a simmer over a medium heat, then take off the heat. Meanwhile, lightly whisk the whole eggs, egg yolks and remaining sugar together in a bowl, just to combine. Slowly pour in the warm milk, whisking as you do so.
  4. Pour the custard into a clean heavy-based saucepan and stir over a very low heat with a wooden spoon for 10 minutes or so until it is thick enough to lightly coat the back of the spoon. Ladle the custard onto the caramel base in the prepared moulds, filling them almost to the rim.
  5. Pour enough hot water into the roasting tin to come halfway up the side of the moulds. Bake on the middle shelf of the oven for 1 hour. To test, insert a small sharp knife into the centre of one of the puddings; if it comes out clean, the custard is set. Leave the dishes in the bain-marie to cool slowly to room temperature, then take them out and chill in the fridge overnight.
  6. To serve, run a knife around the inside of each mould and invert onto a plate – the set custards should slip out easily. Spoon a teaspoonful or so of sherry over the top of each one and serve.

Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again