Crème Caramel, A French classic that is sweet, soft, smooth and so satisfying!
For the most part I followed James Martin's recipe but instead of using dariole moulds I used ramekins.
As firsts go generally the results were pleasing and I'm so glad I didn't burn the caramel as i used a non stick pan and to most that is a NO NO.
My crème caramels tasted slightly eggy which after some research could mean they were overcooked or my eggs weren't so fresh.
- Make sure oven temp is correct and check if cooked after 30 minutes instead of 40 minutes.
- Caramel - do not stir but tilt the pan to swirl the caramel and achieve even colour.
- Use fresh eggs for custard, older eggs = more eggy taste
- Do NOT whisk custard before pouring into ramekins but DO stir. Whisking = more bubbles = rubbery texture instead of silky smooth.