Crème Caramel


  • 225g (8oz) caster sugar
  • 600ml (1 pint) milk
  • 1 vanilla pod, split and seeds removed
  • 3 large Al Jazira "Golden Eggs"
  • 3 large Al Jazira egg yolks


  • Preheat the oven to Gas Mark 3 / 170 degrees C / 325 degrees F. Place 175g (6oz) of sugar in a heavy-based pan and place over a low heat. Cook for about 8 minutes, shaking the pan occasionally, until the sugar dissolves and caramelises. Divide between six 175ml (6fl oz) ramekins, turning them to spread the caramel over the base.
  • Heat the milk and vanilla pod in the caramel pan until the milk is almost boiling; stir to dissolve the caramel from the sides of the pan. Beat the eggs and egg yolks and remaining sugar together. Add the hot milk. Strain through a sieve back into a clean jug and pour into the ramekins.
    Place the ramekins in a roasting tin and pour in enough boiling water to come halfway up the sides. Cover the tin with foil and bake for 25-30 minutes or until just set but still a bit wobbly in the middle. Cool and then chill for at least 2 hours.
  • Gently run a knife around the edge of each crème caramel and invert onto a serving plate. Serve with single cream
  • To make spun sugar: slowly melt 50g (1 1/2 oz) caster sugar in a heavy-based pan over a low heart until caramel forms. Remove from the heat and cool slightly. Dip two forks in the caramel, hold them over a baking sheet and quickly draw the forks together, back to back, then apart, so that strands of caramel form and fall off. Repeat, warming the pan of caramel as necessary. Gather six loose balls of spun sugar together and place on top of the desserts.