Raspberry Crème Caramel.

Raspberry Crème Caramel.

This is my little twist on the classic Crème Caramel, which are definitely delicious but also rich. I thought the tart raspberries would be great accompaniment to that rich, sweetness and it seems to have worked really well.

Equipment:

8x150ml capacity ramekins.

Deep oven tray.

   Raspberry Sauce.

In a saucepan, put 

-150g frozen raspberries,

-1tbsp caster sugar,

-1tbsp water.

Leave to simmer on low heat until the fruit have broken down.

Pass through a sieve and leave aside.

    Caramel.

In a saucepan, put in

-200ml water,

-200g caster sugar.

Cook, without stirring on low heat until the sugar has dissolved. Bring to the boil, turn the heat up to medium, cook for around 10-12 minutes, until the mixture has become golden.

Add the raspberry sauce.

Stir well.

Reserve 150ml of raspberry/caramel sauce.

Pour the rest into the prepared tins and leave aside.

In a large bowl, whisk

-5 eggs, with

-100g caster sugar, 

-1tsp vanilla bean paste,

-pinch of salt.

Leave aside.

Oven at 140c fan forced.

Put the kettle on to boil.

In a large saucepan, put n

-300ml single cream,

-400ml milk.

Cook on low heat to just below boiling point.

Add

-1/2 cup of hot milk to 

-egg/ sugar mixture,whisking all the time. Continue to add hot milk this way until at least 2 cups of milk have been used. This is to stop the egg mixture curdling.

Then add the rest of the mixture. 

Transfer to a jug. 

Pour into the ramekins 

Place the ramekins in the deep oven tray.

Fill the tray with hot water, from the kettle, to half way up the ramekins.

Bake 35 minutes.

Leave the crème caramel to cool to room temperature. Refrigerate at least 4 hrs.

Invert onto the serving plate, serve cold.

Serve with the reserved raspberry/caramel sauce.