How to Bake the Best Creme Caramel and Raspberry Coulis

Delicious creme caramel easy to make with only 4 ingredients! A joy for all the family for dinner party's or simply for afternoon tea with 2 ingredients for coulis!

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How to Bake the Best  Creme Caramel and Raspberry Coulis Recipe
24 Steps
Ingredients
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1
Weigh out the 70g of sugar into a pan and heat until the sugar melts and goes brown yet us still runny

Weigh out the 70g of sugar into a pan and heat until the sugar melts and goes brown yet us still runny

2
Place sugar on  medium heat and stir with a wooden spoon

Place sugar on medium heat and stir with a wooden spoon

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3
Get ramekins or large heat proof bowl or dish ready for the caramel

Get ramekins or large heat proof bowl or dish ready for the caramel

4
Meanwhile the sugar should be starting to melt

Meanwhile the sugar should be starting to melt

5
It should look like this when it's ready

It should look like this when it's ready

6
Have the ramekins ready

Have the ramekins ready

7
Pour the caramel into the ramekins (don't worry this will go hard and the melt again later)

Pour the caramel into the ramekins (don't worry this will go hard and the melt again later)

8
Beat the eggs,  vanilla extract and 60g of sugar in a jug

Beat the eggs, vanilla extract and 60g of sugar in a jug

9
Pour into a pan and heat gently adding the milk gradually (350ml) carful not to let it scramble KEEP STIRING

Pour into a pan and heat gently adding the milk gradually (350ml) carful not to let it scramble KEEP STIRING

10
Should look like this when done (remember you are only warming it) and then pour into ramekins

Should look like this when done (remember you are only warming it) and then pour into ramekins

11
Should look like this

Should look like this

12
Get a deep tray out and boil the kettle (we are making a water bath/Ban Marie)

Get a deep tray out and boil the kettle (we are making a water bath/Ban Marie)

13
14
Pour the boiling water into the tray and put the ramekins in and then put in the oven at 180 degrees for 35mins

Pour the boiling water into the tray and put the ramekins in and then put in the oven at 180 degrees for 35mins

15

For the coulis while the creme caramel is cooking _>

16
Put raspberries in a bowl and mash with a fork

Put raspberries in a bowl and mash with a fork

17
Should look like this! And then add the 30ml hot water, followed by the 30g of sugar

Should look like this! And then add the 30ml hot water, followed by the 30g of sugar

18
If you dislike pips you can sift them out!

If you dislike pips you can sift them out!

19
When the creme caramel is solid but still wobbly it is ready to come out of the oven and place on a wire rack

When the creme caramel is solid but still wobbly it is ready to come out of the oven and place on a wire rack

20
Leave to cool and then place into the fridge until cold

Leave to cool and then place into the fridge until cold

21
Get a knife to go around the edge of the creme caramel!

Get a knife to go around the edge of the creme caramel!

22
Put a plate on top of the ramekin and flip onto the plate and prise it out!

Put a plate on top of the ramekin and flip onto the plate and prise it out!

23
The caramel will be melted (which was on the bottom of the ramekin

The caramel will be melted (which was on the bottom of the ramekin

24
Add a few raspberries and put the coulis on a dish on the side of the plate! ENJOY!

Add a few raspberries and put the coulis on a dish on the side of the plate! ENJOY!

Ingredients

70 Grams Sugar (or half a cup) for the caramel 
3 Eggs 
100 Grams Sugar (or a 1/3 of a cup) 
1 Teaspoon Vanilla extract 
325 Milliliters Walm milk 
30 Grams Raspberries 
50 Milliliters Water 
30 Grams Sugar for the coulis 
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