I do love a creme caramel. Adding a little spice to it rings the changes in an otherwise St Delia classic recipe.
For 6-8 portions you need
- 175g caster sugar
- 2 tbsp water
- 150ml milk
- 300ml single cream
- 4 eggs
- 1 tsp vanilla bean paste
- 1/2 tsp freshly grated nutmeg
- 6-8 cardamom pods, seeds crushed in a pestle and mortar
Begin by heating the sugar in a pan over a medium heat. Once it starts to go liquid (about 5-10 mins) agitate the pan a little to distribute the sugar and continue until it’s all dissolved.
Carefully add the water, it will hiss and spit, and put back on the heat if you need to make a smooth caramel sauce.
Tip 2/3 of the caramel into an oven proof dish and swirl to cover the base and sides.
Add the milk, cream, crushed cardamom seeds and nutmeg to the caramel pan. With a whisk, gently heat the mixture until all the caramel has dissolved into the cream and milk mixture and it’s come up to just below boiling point.
Pour the hot milk into a jug with the eggs and vanilla. Mix thoroughly then strain into the caramel lined dish.
Put into a Bain Marie and bake in a 150 degree oven for about an hour. Leave to chill overnight and then scoff.