Yes, it is far easier to make it with a packet mix but it’s more delicious when you make it from scratch. A loved one really enjoys creme caramel despite not having much of a sweet tooth so I thought I’d make some for her.
Here’s the recipe I used (and modified!). It’s pretty easy to follow.
For the caramel:
3/4 cup white sugar
1/2 cup water
For the custard:
1 litre whole milk
1 cup sugar
2 teaspoons vanilla essence
In a heavy bottom pan, add the sugar and water to make the caramel. Before putting it on to boil, make sure you use a wooden spoon and dissolve the sugar as much as you can.
Boil until the sugar turns a caramel colour. You’ll be able to judge from the scent that wafts in the kitchen.
Once you have done this, take a serviette or piece of kitchen towel and dab butter on it. Use this to line the dish on the inside.
Beat together the eggs, sugar, milk and vanilla essence and gently pour on top of the cooled and set caramel.
Carefully remove from oven and place the dish with the custard on a wire rack to cool. After it has cooled down, place in refrigerator for at least 2 hours before serving.
It seems like a lot of work but this is one of the simplest desserts I’ve made.