As healthy January draws to a close, here is the second of my videos for WeightWatchers. This time I am making coffee crème caramels .
From WeightWatchers the Complete Kitchen by Tamsin Burnett-Hall
- 150 g (5 1/2 oz) granulated sugar
- A kettleful of boiling water
- 500 ml (2 cups) skimmed milk
- 4 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons instant coffee dissolved in 1 tablespoon boiling water
Preheat the oven to Gas Mark 2/150 degrees C/fan oven 130 degrees C
To make the caramel, place 100g (3 1/2 oz) of the sugar in a saucepan with 4 tablespoons boiling water. Heat gently, stirring, until the sugar has completely dissolved
Increase the heat under the pan and boil the syrup for about 5 minutes or until it is a rich golden brown. Don't stir (as it may cause the syrup to crystallise and solidify); instead, shake the pan occasionally
Pour the syrup into 6 150ml (5 fl oz) ramekins and swirl to coat the base of each.
Add the milk and the remaining sugar to the syrup pan. Bring to a simmer
Meanwhile, whisk the eggs and vanilla together in a bowl then add the hot milk and the dissolved coffee.
Place the ramekins in a large roasting tin then add boiling water to come halfway up the outside of the ramekins.
Strain the egg mixture into the ramekins, pouring it through a tea strainer or sieve to catch any eggy threads
Bake in the oven for about 20-30 minutes, until the crème caramels feel just firm to the touch when the centre is pressed gently. Use a turner or wooden spatula to lift the ramekins out of their hot water bath and transfer to a wire rack to cool. Once cool, chill in the fridge for at least an hour.
To serve, run a knife around the edge of each ramekin to release. Place a plate on top then swiftly turn the plate and ramekin upside down, giving them a shake to loosen the crème caramel from its mould.
The crème caramels are baked in a hot water bath (also known as a bain marie) to give them a lovely smooth texture. Because the water can't rise above 100 degrees C, it keeps a steady temperature so they can't overheat and curdle as they bake.
If there are any lumps of caramel stuck to the saucepan, simply add water and bring to the boil to dissolve them. This is much more effective than trying to scrub them off
Recipe reproduced with permission from WeightWatchers
Many thanks to WeightWatchers for the cookbook and video camera to make the film.