Creme caramel
Using raw milk and the freshest local eggs, this is a dish made in heaven. It’s fructose free as it only uses glucose based sweeteners so it has a subtle sweetness. Divine.
Servings Prep Time
4-6ramekins 10minutes
Cook Time
45minutes
Servings Prep Time
4-6ramekins 10minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Pre heat the oven to 150 fan, 170 electric or Gas 3. Boil a full kettle.
  2. Warm the milk in a saucepan until steaming slightly not boiling.
  3. You may need 6 ramekins. My ramekins are on the large size so 6 smaller ones will probably be better. If using 6 smaller ramekins, weigh 35 g of rice syrup into each. If 4 then measure 50g into each.
  4. In a heatproof jug put the eggs, vanilla and dextrose and mix well.
  5. Whilst stirring continuously pour the heated milk onto the egg mixture.
  6. Arrange the 4 or 6 ramekins in a deep roasting pan.
  7. Using a sieve or tea strainer pour the milk / egg liquid through into each rameking being careful to divide the mix up equally.
  8. Carefully pour boiling water into the roasting pan so that the water reaches about halfway up the sides of the filled ramekins.
  9. Place into the oven and bake for 45 minutes.
  10. Remove the ramekins from the water and pan and allow to cool before refrigerating overnight.
  11. To serve run a knife around the edge of each creme caramel and invert into a serving bowl. Scrape the remainder of the syrup onto it so you don’t waste any!
Recipe Notes

These will keep covered in the fridge for up to 3 days.