White Sugar
The uniform size of the...
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Desserts
Creme Caramel
15 mins
35 mins
Easy
6
Make yourself a star with this make ahead dessert. The only problem will be that you'll want it NOW!
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- Ingredients
- Method
Ingredients
- ¾ cup Chelsea White Sugar
- ½ cup water
- 2 cups milk
- ½ teaspoon vanilla essence
- 4 eggs
- 2 tablespoons Chelsea White Sugar
Chelsea Products in Recipe
Reviews
9
What did you think of this recipe?
Moni
Followed the advice of earlier reviewer and lowered oven to 160C.
5
jamie
it was so good i made it again after i ate the other whoever hasn't tried this needs too NOW!
5
Mandy O'Sullivan
I cooked them at 160, 180 I think is too high and you run risk of curdling eggs.
4
Rochelle
caramel delicious but custard scrambled
1
K Lomey
your eggs will scramble if you don't have enough water in your dish or the oven is too hot. cover your dish with tin foil. The recipe works fine
5
Unknown
Horrible.
2
Ollie
this creme caramel recipe is the best!!!!!!!!!!!!!
4
Anna
Can I use raw sugar instead?CHELSEA: Yes, you could use raw sugar instead.
3
funkymunky69ez
easy
5
Method
Preheat the oven to 180ºC. Combine the first measure of sugar with the water in a heavy-bottomed saucepan. Gently heat, stirring constantly until the sugar has dissolved, then bring to the boil. Leave the syrup to boil without stirring until just golden, about 10 minutes. Working quickly, divide the syrup evenly between six individual ramekin dishes. Set aside.
Heat the milk until almost boiling, then remove it from the heat. Add the vanilla. In a separate bowl beat together the eggs and the second measure of sugar until pale. Pour the heated milk into this egg mixture and stir to combine. Strain.
Divide this mixture evenly between the caramel-lined dishes. Place the dishes in a roasting dish filled with enough water to come halfway up the sides of the ramekins. Bake for 35 minutes or until the custard is set. Remove the ramekins from the roasting dish and allow the custards to cool. Chill overnight, then tip from the moulds onto serving plates.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
9
What did you think of this recipe?
Moni
Followed the advice of earlier reviewer and lowered oven to 160C.
5
jamie
it was so good i made it again after i ate the other whoever hasn't tried this needs too NOW!
5
Mandy O'Sullivan
I cooked them at 160, 180 I think is too high and you run risk of curdling eggs.
4
Rochelle
caramel delicious but custard scrambled
1
K Lomey
your eggs will scramble if you don't have enough water in your dish or the oven is too hot. cover your dish with tin foil. The recipe works fine
5
Unknown
Horrible.
2
Ollie
this creme caramel recipe is the best!!!!!!!!!!!!!
4
Anna
Can I use raw sugar instead?CHELSEA: Yes, you could use raw sugar instead.
3
funkymunky69ez
easy
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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