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Charlie's Creme Caramel


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Ingredients

6 portion(s)

Caramel

  • 120 g raw sugar
  • 150 g water

Custard

  • 3 eggs
  • 2 egg yolks only
  • 75 g Sugar caster
  • 600 g Milk
  • 1 tsp vanilla paste/essence
  • 1 lemon rind only
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    medium
    Preparation
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    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

    Caramel
  1. Place water and sugar in a small saucepan and bring to boil without stirring, bubble until rich caramel colour. Then pour into 1 litre dish and coat to coat the base or put into individual ramekins.

  2. Custard
  3. Put sugar, vanilla, lemon rind & milk into TMX Bowl. Heat 8 mins /90c/speed 1. Once 90 is reached Leave to cool about 15 mins to let flavours infuse.

  4. Add eggs  into TMX bowl through lid whist mixing 20secs/speed 4.

     

    Pour mix over Caramel trough a sieve (either in individual ramekins or a litre bowl)

     

  5. Baking Caramel
  6. Put the ramekins or dish into a bain-marie in the centre of a pre-heated oven. 160c and bake for 1 hour for whole pudding or about 30-40  mins for individual ramekins.

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Accessories you need

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Tip

This recipe has been converted from the Sainsbury The cooks companion, a the recipe is very adaptable, I have tried to steam the pudding in the varoma but find the heat too harsh and can cause the custard to scramble.... so the softer bain marie method is more realiable.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Good recipe Next time I will use less water with...

    Submitted by Maida on 14. May 2017 - 08:47.

    Good recipe. Next time I will use less water with the sugar when making the caramel as it took a long time and basically we were just evaporating the water. Is there a benefit in using that amount of water ? I steamed mine in the Miele combi steamer so I think they could be steamed in the Varoma if they fitted in. They need to be covered. I used foil but I think glad wrap should also work in a steamer. Thanks.

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  • My mother use to make creme caramel in a steamer...

    Submitted by Geezel on 10. May 2017 - 14:58.

    My mother use to make creme caramel in a steamer so maybe the ramekins could be placed in the varoma. I might try this one.
    http://journalofafrenchfoodie.com/tag/varoma-steamed-creme-caramel/

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  • Hi this was a lovely recipe.

    Submitted by Caro14 on 26. September 2016 - 13:43.

    Hi this was a lovely recipe. I served it with fruit salad &was enjoyed by all. The only thing I would ask is that rather than a 1L dish that the diameter of the bowl also be specified.  The dish I used was too wide so the creme caramel was very thin. Maybe around an 18cm diameter dish at least 8cm deep.

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  • Super yum! My husband said it

    Submitted by Kat68 on 25. April 2016 - 09:25.

    Super yum! My husband said it was the best creme caramel he'd ever eaten! I cooked in ramekins covered with tinfoil for the first 15 minutes & then removed & cooked for another 20mins.

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  • This was fantastic! really

    Submitted by RebeccavW on 8. April 2016 - 21:20.

    This was fantastic! really loved the flavour and very easy to follow. I served it with red wine poached pears and my husband and I LOVED it. 

    Thank you. 

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  • I made these on the weekend

    Submitted by Cattywompuss on 29. February 2016 - 21:45.

    I made these on the weekend for a dinner party and it was easier to make than I expected. Great for a dinner party as you make them a day ahead. I dont think I cooked my sugar enough as it was a bit pale, but it was so creamy and didnt taste eggy at all.  I used orange peel as I didnt have a lemon, and loved the taste.  However, the tops of mine went a little brown when cooking in the oven, and the bown bits flaked off and floated in the syrup, spoiling the presentation a bit.  Should I cover them in foil to prevent them browning? I had 6 ramekins sitting in a rectangular pyrex casserole, half filled with boiling water and in the middle of the oven.

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  • I am just about to amend the

    Submitted by ArwensThermoPics on 2. August 2015 - 11:53.

    I am just about to amend the recipe add them with the milk when you are making the custard tmrc_emoticons.-)

    Cooking from scratch  www.arwensthermopics.com

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  • Hi, Just wondering when the

    Submitted by DrTam on 1. August 2015 - 14:41.

    Hi, Just wondering when the best time to add the vanilla and lemon rind it. Am new to thermomix and want to get it right. Thanks

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  • YUM - This is amazingly

    Submitted by ArwensThermoPics on 5. May 2015 - 21:42.

    YUM - This is amazingly smooth tmrc_emoticons.-)

    Cooking from scratch  www.arwensthermopics.com

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