Signature Recipe: Le Relais' Crème Caramel

Le Relais’ Elisabeth Hot shares her recipe for crème caramel in this week’s Signature Recipe.

Pastry chef Elisabeth Hot shows us how to create one of her favourite desserts – a sumptuous crème caramel – from scratch.

INGREDIENTS FOR THE CARAMEL

120g caster sugar
40g water
30g 30% fat liquid cream
15g water
1g salt

METHOD
Bring the cream, the second portion of water and the salt to a boil.

In a pan, pour the water the caster sugar, cook until the mixture caramelizes, and takes on an amber colour, without burning (if you have a thermometer, cook to 170°C).

Then cool the mixture by pouring the liquids brought to the boil and by stirring with a spatula. Recook this mixture at 115°C.

Spread 18g of caramel in the bottom of six ovenproof ramekins.

Set aside.

PIN IT

INGREDIENTS FOR THE CREAM
536g milk
210g 30% fat liquid cream
1 vanilla pod
80g eggs
115g egg yolk
75g egg white
115g caster sugar

METHOD
Remove the seeds from the vanilla pods. In a pan, pour the milk, cream, and vanilla beans.

Mix the eggs, yolks, whites, and sugar in a bowl.

Bring the liquids to a boil. Pour over egg mixture and cook to 76°C.

Put the mixture into a container and wrap the cream with cling film.

Leave to mature for 12 hours in the refrigerator. Mix with a hand blender.

ASSEMBLING
Pour 110g per ramekin over the caramel.

Bake in the oven at 89°C for about 1hour 15 minutes: the centre of the cream should still be shaking when you take them out.

Let stand at room temperature, then store for at least four hours in the refrigerator.