Crème Brûlée and Crème Caramel - James Martin Chef (2024)

Ingredients

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Brûlée

1. Pre heat the oven to 120c
2. Warm together the cream,milk and vanilla, whisk the eggs and sugar together then whisk in the milk mixture.
3. Pour into 4 ramekins, put in a bain marie and cook for 25 minutes in the oven leave to cool chill in the fridge for 1 hour sprinkle over the Demerara sugar and blow torch until a crisp carame

Crème caramel

1. Heat the sugar and water to make the caramel spoon into dishes.
2. Heat the oven to 130c
3. Heat the milk and the vanilla whisk into the eggs and sugar then pour onto the caramel, place into a bain marie and bake for 45 minutes chill. Turn out onto plates.

Brûlée

To brûlée

Crème Caramel

Brûlée

1. Pre heat the oven to 120c
2. Warm together the cream,milk and vanilla, whisk the eggs and sugar together then whisk in the milk mixture.
3. Pour into 4 ramekins, put in a bain marie and cook for 25 minutes in the oven leave to cool chill in the fridge for 1 hour sprinkle over the Demerara sugar and blow torch until a crisp carame

Crème caramel

1. Heat the sugar and water to make the caramel spoon into dishes.
2. Heat the oven to 130c
3. Heat the milk and the vanilla whisk into the eggs and sugar then pour onto the caramel, place into a bain marie and bake for 45 minutes chill. Turn out onto plates.