One of Chef Patissier Alain Desgranges’ Favourite Recipes: Crème Caramel

Here is one of Chef Patissier Alain Desgranges’ favourite recipes ‘Crème Caramel’. As with our French Apprentice masterclass, this recipe details the professional techniques essential to the success of French Desserts. This recipe for Crème Caramel is simple to follow and light and delicious to eat. Bon appétit mes amis!

Chef Alain’s Recipe for Crème Caramel

1 litre full cream milk
6 eggs
200g sugar
15ml pure vanilla essence

10 Dariol moulds Bain-Marie

Put milk to boil in saucepan.
In a separate bowl whisk eggs and sugar until combined.
Add vanilla essence to this mixture.
When milk boils add to egg/sugar mix, whisking rapidly to combine. (about 10 – 15 seconds.

Put 250g sugar into a very clean, dry stainless steel saucepan. *Do not add water.
On medium heat cook sugar stirring continuously with a wooden spoon until sugar is honey coloured and caramelised.

Pour hot caramelised sugar into base of Dariol moulds, 3 – 5 mm deep. When caramel has hardened, place moulds into bain-marie dish.
Fill moulds with mixture.
Lastly, add water to bain-marie dish half way up the moulds.
Cook at 180° till set. (approx. 30 mins). Test by inserting a knife. It is cooked when blade comes out clean.
When cool, remove from bain-marie and refrigerate for two days to allow sugar to soften.

Removing Crème Caramel from mould:
Turn mould upside down in your hand. At the same time, using fingers, gently pull one side of the cream caramel slightly away from one side of the mould. (allows a little air in to release the vacuum)
Shake mould gently and allow Crème Caramel to slide out upside down, onto plate.

Serve with fresh fruit salad and a little fresh whipped cream.

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