Our Recipes, re-invented from cooking shows
Creme Caramels with Spiced Plums
Prep. Time:
Baking Time:
Total Time:
30 mins
30 mins
2 hours
Serves:
Serves 6
Ingredients
CARAMEL
160g sugar
6 tablespoons water
butter, for greasing the ramekins
TOPPING
400 ml water
80 g Demerara sugar
2 sticks cinnamon
4 plums, washed and diced
CUSTARD
3 eggs plus 2 egg yolks
1 tsp vanilla extract
1 tsp orange extract
25g caster sugar
600ml milk
2 sticks cinnamon
Instructions
Pre-heat oven to 300º F. Warm the ramekins, either in the oven, or by filling them with boiling water..
CARAMEL
Pour the sugar and water into a pan. Dissolve the sugar slowly over a low heat. Tip the pan around to encourage the sugar to dissolve and stir with a wooden spoon if necessary. Once the sugar has dissolved turn up the heat and boil until the sugar turns an amber color (around 345ºF).
Remove immediately from the heat and quickly pour the caramel into the warmed ramekins. Set aside to cool and become hard. At that time, butter the sides of the ramekins above the level of the caramel.
PLUMS
Put the water, sugar and cinnamon in a pan, slowly bring to the boil, stirring until the sugar is dissolved and then turn down the heat and add the plums. Cook until the plums are soft, then remove the fruit with a slotted spoon and reduce the liquid to a syrup.
CUSTARD
Whisk the eggs, egg yolks, extracts and sugar together in a bowl.
Heat the milk and cinnamon gently over a low heat (do not let it boil), then set aside to infuse for as long as you can. Strain through a fine sieve onto the egg mixture in the bowl. Whisk together, then pour the mixture into the prepared ramekins.
Stand the ramekins in a roasting tin and fill the tin half-way up the ramekins with boiling water.
Cook in the oven for 20-25 minutes or until the custard has set but still has a wobble.
Take the custards out of the oven, remove the ramekins from the water bath and set on a cooling rack. When cool, transfer to the fridge overnight so that the caramel is absorbed into the custard.
To serve, loosen the sides of the custard by tipping the ramekin and loosen with a butter knife round the edges. Place a serving dish on top of the ramekin and turn upside down.
Serve the créme caramel topped with the plums and syrup.
