Creme Caramel

Can't vouch for Delia's recipe Sue, but what I can tell you is if you stir it with a whisk rather than a spoon you'll never get lumps.
Creme Caramel from Delia Online

Alice
Thankyou, hadn't thought of checking Delia and she's got a new twist on things by using cream, I'll give this one a go. She says to whisk and I think what I get is the beginnings of the thing gelling but after cooking for another half hour on top of what's recommended that's what I get not "lumps" as such.
best wishes
Sue

Hi Sue,

You need 6 whole eggs to "set" a pint of liquid whether you're making a creme caramel or making up some egg mix for a quiche.

Assuming you do mean creme caramel rather than creme brulee, I would put your caramel sauce in the bottom of either individual ovenproof ramekins or small dishes. Can use one large dish but will take longer to cook (set) cos of volume of liquid.

Make up your egg custard (cold) with whisked eggs, milk, sugar and some vanilla essence. Pour over your caramel and cook in the oven in a bain marie (water bath), I use a roasting tin with boiling water in it, until set. In my oven, electric fan assisted, I do mine at 150-160C, the equivalent of Gas Mark 4. Should take approx. 30-40 mins for small ones but at least an hour for a larger one. Cooking them slowly stops them from curdling (boiling the custard so the egg scrambles)

NB If you use metal moulds you will need to be extra careful and maybe cook at a lower temp as the metal conducts heat more easily. I use china, earthernware or heatproof glass dishes.

Using the boiling water gives everything a head start. I'm guessing from your comments that you may be making an egg custard in a pan which can produce lumpy results. I find the oven bake method the easiest. You can check to see if they're set by moving the roasting tin. If they wobble like a jelly they're not done, so keep them in til set. Once cool, run a knife round the edge and tip out into a bowl so you get the caramel over the custard.

Once you've tried that, you may want to have a go at a Creme Brulee, the posh french dessert which is a very rich vanilla egg custard topped with hard caramelised sugar. If you do want to have a go then you will need 10 egg yolks to 1 pint double cream, 2-3oz caster sugar and vanilla essence.

Again make up your custard cold and pour into individual ovenproof dishes. Cook at a lower temp around 120-130C again in a bain marie. As they have only yolks in, they're more easy to curdle. Once set allow to cool. When cold sprinkle caster sugar over them in a thin layer and using a cook's torch (gas gun) caramelise the tops. Allow caramel to cool and it will set into that thin crispy layer.

Cook's torches can be bought from Lakeland or if you're handy with this sort of thing you can buy a butane gas gun/torch from any hardware store. Just watch yourself as sugar caramelises at about 345-350F which can give you a severe burn if any gets on your skin.

Hope you have more success with them.
_________
"..I went from adolescence to senility, trying to bypass maturity.." Tom Lehrer

Jings Rossa, you know your stuff on the custard front.
Thank you for the recipes.

Rossa
Wow, professional advice, thankyou, I will have a go, just shows how recipes can mislead, determined to get this right, then will have a go with the blowtorch!
Creme caramel is top acitivity when I get back from the allotment this afternoon.
best wishes
Sue

hmm...not made any for a while- but...when I did- I always got a skin on the top....why would that be??

I used to peel it off and eat it ( chef's perk!!!!)...but it shouldn't really have been there in the first place..should it??????

Thanks for the recipes Rossa, I might have a go at crème caramel myself.

I do make a mean crème brulée and it always goes with a strawberry pavlova - well, I have to do something with all those leftover egg whites don't I?

I'm the same always end up making meringues with my leftover egg whites. Ever tried dark brown sugar meringues? They're more toffee like. Or hazelnut meringue cake, which is lightly toasted ground hazelnuts stirred into the meringue before baking. Good with whipped cream and raspberries. You can make it like a pavlova or make a base and a top sandwiched together with the cream and fruit, though a bit messy to cut.

Also if you want to stop your pavlova or meringues going soggy (not that they last that long in our house) then brush with a little melted choc and allow to set. Forms a barrier to stop the whipped cream soaking into the meringue.

If anyone fanices a real challenge then try making Ile Flottante (Floating Islands) You make up your meringue then poach spoonfuls in either water, sugar syrup or hot milk. Turn over halfway and then serve "floating" in custard, which should be a creme anglaise. Thats single cream, eggs, sugar and vanilla in a pan and brought to almost a simmer til it thickens i.e. coats the back of a spoon. Can easily curdle so you can either cheat and put a teaspoon of cornflour in which stabilises the mix or buy the Taste the Difference one from Sainsbury's. It's usually in the cream section.

Also on the subject of custard is creme patissiere. That has got cornflour in and is used to fill fruit tart cases before decorating with fruit and glazing. You can also use it in profiteroles and eclairs either plain vanilla or flavoured with melted choc or strong black coffee. Similar to the custard in vanilla slices, sometimes called custard slices, though English bakeries usually use custard powder (which is only flavoured cornflour anyway) to keep the cost down.

Or you could try Mille Feuille (thousand leaves). Baked discs of puff pastry layered with creme patissiere, jam or fruit with a water icing spread over the top. (turn top disc upside down to get a flat surface). Then colour some icing and using a small piping bag, draw circles of the coloured icing on the white base icing starting in the centre. Then use the edge of a sharp knife and draw straight lines from the centre to the outside edge which creates a feathered effect. Again not easy to cut. It's best to use a hot knife (dipped in boiling water to heat the blade, wiped dry and use immediately) Can make this one square or oblong whichever is easiest for you.

PS I used to be a pastry chef so any questions, just ask.
__________
"..I went from adolescence to senility, trying to bypass maturity.." Tom Lehrer

I just knew you had to be a professional Rossa. It shines through.
Thank you for all your help.