As healthy January draws to a close, here is the second of my videos for WeightWatchers. This time I am making coffee crème caramels .
Coffee Crème Caramels
- 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.
Many thanks to WeightWatchers for the cookbook and video camera to make the film.