Felicity Cloake's Creme Caramel: A Step-by-Step Guide
Felicity Cloake's creme caramel is a timeless French dessert that combines a gently set baked custard with a glossy caramel sauce. Despite its elegance, this retro treat is surprisingly simple to prepare at home, making it a perfect project for both novice and experienced bakers.
Why Creme Caramel Deserves a Comeback
It's puzzling why this classic dessert isn't more popular online, given the visual appeal of a softly jiggling custard and the way light dances off its caramel top. Moreover, it's becoming increasingly rare on restaurant menus. As the saying goes, if you want something done well, do it yourself. This recipe ensures you can enjoy a flawless creme caramel without leaving your kitchen.
Preparation and Cooking Details
Prep time: 15 minutes
Cook time: 50 minutes
Cooling time: 4 hours or more
Makes: 6 servings
Ingredients You'll Need
For the custard:
- Soft butter or neutral oil (e.g., sunflower, vegetable, or groundnut) for greasing
- 500ml whole milk (see step 2 for alternatives)
- 1 vanilla pod or 1 tsp vanilla extract
- 2 whole eggs
- 100g caster sugar
- 4 egg yolks
For the caramel:
- 60g caster sugar
- 40g soft dark brown sugar (see step 3 for substitutions)
- 1 pinch salt
Step-by-Step Instructions
Step 1: Prepare Your Equipment
Lightly grease six dariole moulds, small pudding bowls, or smooth-sided ramekins. Arrange them on a baking tray or shallow tin, ideally one that fits them snugly without excess space. Cut six pieces of tinfoil large enough to cover each pot later.
Step 2: Infuse the Milk
Pour the milk into a small pan. While semi-skimmed milk can be used, whole milk is recommended for a richer texture. Slit the vanilla pod lengthwise and scrape the seeds into the milk, or stir in vanilla extract. Add the empty pod, bring to a simmer, cover, remove from heat, and let it infuse while you make the caramel.
Step 3: Start the Caramel
Mix the sugars and salt for the caramel in a small, deep saucepan. A light-coloured pan is preferable to monitor the caramelisation. Note: You can use 100g caster sugar alone for easier judgment, but dark brown sugar adds a rich, treacly flavour.
Step 4: Reduce to a Syrup
Place a small heatproof plate near the hob. Heat the sugar mixture on a fairly low heat until it melts into a glossy brown syrup. Watch closely to avoid burning; if it blackens or smells acrid, start over.
Step 5: Pour the Caramel into Moulds
Once the syrup is ready, remove it from heat and test by placing a small blob on the plate—it should set almost immediately. If not, return to heat. Quickly divide the syrup among the ramekins, swirling to coat the bases completely before it hardens.
Step 6: Mix Eggs, Yolks, and Sugar
Crack the whole eggs into a heatproof bowl, then add the sugar and yolks. Beat until combined without streaks, but avoid incorporating too much air. Save the egg whites for other uses like meringues or omelettes.
Step 7: Finish the Custard
Remove the vanilla pod from the milk (save it for perfuming sugar later). Slowly pour the infused milk into the egg mixture, stirring constantly. Let it settle for at least 15 minutes to allow the caramel to set. Meanwhile, preheat the oven to 150C (130C fan)/300F/gas 2 and boil a kettle.
Step 8: Fill the Moulds
Skim any foam off the custard, then divide it evenly among the ramekins, ideally using a sieve to catch any bits. Cover each mould tightly with foil, then pour hot water into the tray to come two-thirds up the sides of the ramekins.
Step 9: Bake, Cool, and Serve
Carefully transfer the tray to the oven. Bake for 15 minutes covered, then remove the foil and bake for another 30-40 minutes until just set but slightly wobbly in the centre. Remove ramekins from the tray, cool, and refrigerate for 4 to 24 hours. To unmould, run a butter knife around the edges, invert onto plates, and tap sharply.
Final Thoughts
This creme caramel recipe by Felicity Cloake offers a delightful way to bring a touch of French elegance to your table. With careful attention to detail, you can achieve a dessert that's both visually stunning and deliciously creamy.
