Jamie Oliver 5 Ingredients Crème Caramel is made with caster sugar, vanilla pod, whole milk, large eggs, and ripe passion fruit. This delicious Crème Caramel recipe creates a smooth and easy dessert that takes about 1 hour to prepare, plus chilling time, and can serve up to 6 people.
This Crème Caramel Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 160g caster sugar
- 1 vanilla pod
- 600ml whole milk
- 6 large eggs
- 3 ripe passion fruit
How To Make Crème Caramel:
- Preheat the oven and prepare the caramel: Preheat your oven to 150°C. In a non-stick frying pan, sprinkle 100g of caster sugar and add 3 tablespoons of water. Heat over medium heat for about 8 minutes, swirling the pan until the sugar turns a chestnut brown caramel. Quickly divide the caramel between 6 ramekins.
- Heat the milk with vanilla: Halve the vanilla pod lengthways, scrape out the seeds, and add both the seeds and the pod to a saucepan with the whole milk. Heat until it’s almost boiling, then turn off the heat.
- Whisk the eggs and sugar: In a bowl, whisk together 2 whole eggs, 4 egg yolks, and the remaining 60g of sugar for about 1 minute until pale.
- Combine with the milk: Gradually pour the hot milk into the egg mixture while whisking continuously. Discard the vanilla pod and skim away any foam.
- Bake in a water bath: Pour the custard mixture into the ramekins with the caramel. Place the ramekins in a deep roasting tray, then fill the tray halfway with boiling water. Bake for 30 minutes, or until set, and a knife inserted comes out clean.
- Cool and chill: Let the crème caramels cool in the water, then cover and refrigerate for at least 4 hours or overnight.
- Serve: To serve, dip the base of each ramekin in hot water for 1 minute, run a knife around the edges, and turn out onto a plate. Squeeze half a passion fruit over each before serving.
Recipe Tips
- Avoid stirring the caramel: When making the caramel, swirl the pan gently instead of stirring to prevent it from crystallizing.
- Temper the eggs slowly: Gradually add the hot milk to the eggs while whisking to prevent the eggs from cooking too fast.
- Use a water bath: Baking the custards in a water bath ensures even cooking and prevents cracking or bubbles.
- Cool fully before chilling: Allow the crème caramels to cool completely in the water bath before transferring them to the fridge to avoid condensation forming on the top.
- Loosen carefully for serving: Dip the ramekins in hot water and use a knife around the edges before turning them out to ensure a smooth release.
How To Store Leftovers
Store leftover crème caramels in the fridge, covered, for up to 3 days.
Nutrition Facts
- Calories: 256 kcal
- Fat: 10.1g
- Saturated Fat: 4.2g
- Protein: 10.6g
- Carbohydrates: 32.9g
- Sugars: 32.9g
- Salt: 0.3g
- Fiber: 0g
Try More Jamie Oliver 5 Ingredients Recipes:
Jamie Oliver 5 Ingredients Crème Caramel
Description
Jamie Oliver 5 Ingredients Crème Caramel is made with caster sugar, vanilla pod, whole milk, large eggs, and ripe passion fruit. This delicious Crème Caramel recipe creates a smooth and easy dessert that takes about 1 hour to prepare, plus chilling time, and can serve up to 6 people.
Ingredients
Instructions
- Preheat the oven and prepare the caramel: Preheat your oven to 150°C. In a non-stick frying pan, sprinkle 100g of caster sugar and add 3 tablespoons of water. Heat over medium heat for about 8 minutes, swirling the pan until the sugar turns a chestnut brown caramel. Quickly divide the caramel between 6 ramekins.
- Heat the milk with vanilla: Halve the vanilla pod lengthways, scrape out the seeds, and add both the seeds and the pod to a saucepan with the whole milk. Heat until it’s almost boiling, then turn off the heat.
- Whisk the eggs and sugar: In a bowl, whisk together 2 whole eggs, 4 egg yolks, and the remaining 60g of sugar for about 1 minute until pale.
- Combine with the milk: Gradually pour the hot milk into the egg mixture while whisking continuously. Discard the vanilla pod and skim away any foam.
- Bake in a water bath: Pour the custard mixture into the ramekins with the caramel. Place the ramekins in a deep roasting tray, then fill the tray halfway with boiling water. Bake for 30 minutes, or until set, and a knife inserted comes out clean.
- Cool and chill: Let the crème caramels cool in the water, then cover and refrigerate for at least 4 hours or overnight.
- Serve: To serve, dip the base of each ramekin in hot water for 1 minute, run a knife around the edges, and turn out onto a plate. Squeeze half a passion fruit over each before serving.
Notes
- Avoid stirring the caramel: When making the caramel, swirl the pan gently instead of stirring to prevent it from crystallizing.
- Temper the eggs slowly: Gradually add the hot milk to the eggs while whisking to prevent the eggs from cooking too fast.
- Use a water bath: Baking the custards in a water bath ensures even cooking and prevents cracking or bubbles.
- Cool fully before chilling: Allow the crème caramels to cool completely in the water bath before transferring them to the fridge to avoid condensation forming on the top.
- Loosen carefully for serving: Dip the ramekins in hot water and use a knife around the edges before turning them out to ensure a smooth release.
Jamie Oliver 5 Ingredients Crème Caramel