Weigh out the 70g of sugar into a pan and heat until the sugar melts and goes brown yet us still runny
Place sugar on medium heat and stir with a wooden spoon
Get ramekins or large heat proof bowl or dish ready for the caramel
Meanwhile the sugar should be starting to melt
It should look like this when it's ready
Have the ramekins ready
Pour the caramel into the ramekins (don't worry this will go hard and the melt again later)
Beat the eggs, vanilla extract and 60g of sugar in a jug
Pour into a pan and heat gently adding the milk gradually (350ml) carful not to let it scramble KEEP STIRING
Should look like this when done (remember you are only warming it) and then pour into ramekins
Should look like this
Get a deep tray out and boil the kettle (we are making a water bath/Ban Marie)
Pour the boiling water into the tray and put the ramekins in and then put in the oven at 180 degrees for 35mins
For the coulis while the creme caramel is cooking _>
Put raspberries in a bowl and mash with a fork
Should look like this! And then add the 30ml hot water, followed by the 30g of sugar
If you dislike pips you can sift them out!
When the creme caramel is solid but still wobbly it is ready to come out of the oven and place on a wire rack
Leave to cool and then place into the fridge until cold
Get a knife to go around the edge of the creme caramel!
Put a plate on top of the ramekin and flip onto the plate and prise it out!
The caramel will be melted (which was on the bottom of the ramekin
Add a few raspberries and put the coulis on a dish on the side of the plate! ENJOY!
- 70.0g Sugar (or half a cup) for the caramel
- 3.0 Eggs
- 100.0g Sugar (or a 1/3 of a cup)
- 1.0tsp Vanilla extract
- 325.0ml Walm milk
- 30.0g Raspberries
- 50.0ml Water
- 30.0g Sugar for the coulis