Preparation & Storage
- Home-baking the Bonne Maman way Makes 15 ramekins For the cream: Beat together 2 whole eggs and 8 egg yolks with 150g caster sugar. Heat together 1 litre whole milk with 150ml double cream, then slowly pour this into the egg mixture and stir gently to a smooth consistency. For the caramel: In a heavy saucepan, mix together 150g caster sugar with 2 tbsp water and a few drops of lemon juice. Place this on a medium heat and stir continually until it turns golden in colour. Divide the caramel equally between 15 ramekins and then pour the egg mixture over the top. Bake in a bain-marie at 180°C for 40 minutes. Serve chilled. Crème Caramel
Keep refrigerated. Not suitable for home freezing.
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