This deliciously light creme caramel comes to you direct from my childhood memories. It’s basically an egg custard that’s super easy to make and one of the most comforting desserts you can eat. It’s easy to digest and gentle to your system, especially if cancer treatment and chemotherapy have left you feeling fragile. Treat yourself!
- Preheat oven to 350F.
- Lightly grease 6 x 4 ounce ramekins or custard cups. Set them into a 2 inch deep baking dish large enough to hold the ramekins comfortably side by side. Set aside. Boil a kettle of water. Set aside
- Make the caramel: Over a medium high flame, in a small heavy, non-reactive pan, dissolve the sugar in the water and bring to a boil. Stir occasionally until the sugar dissolves. Boil without stirring until an amber caramel forms, about 5 to 7 minutes. It shouldn’t be too dark. Using a metal spoon pour about 2 teaspoons of the caramel into each ramekin, swirling to coat the bottom. It will harden instantly. Repeat until the bottom of all ramekins are covered with caramel. Place the ramekins in the baking dish and set aside.
- In a quart measuring jug, whisk together the eggs, lemon zest and nutmeg, gradually adding the milk until all is well combined and has the consistency of heavy cream. You should have 24 fluid ounces. Divide the egg mixture evenly between the prepared ramekins in the baking dish.
- Take the reserved kettleful of hot water. Carefully pour the hot water into the baking dish so that it comes roughly halfway up the sides of the ramekins. Put the whole thing onto a middle shelf of the oven. Bake for 20 minutes or until a toothpick comes out clean. Remove the ramekins from the hot water. Set aside to cool to room temperature then chill until ready to eat.
- To serve: either eat straight out of the ramekins, or turn the custard out. To do this, run a thin sharp knife round the top edges of the custard. Place a small plate or bowl over the ramekin and quickly turn the whole thing over so that the ramekin is upside down on the plate. Give a sharp shake to dislodge the custard. Carefully remove the ramekin to reveal a pale creme caramel, with its brown top and a light syrup. Eat!
1/4 cup granulated sugar
2 tablespoons water
4 large eggs
2 cups whole milk
1/2 teaspoon lemon zest
1/4 teaspoon freshly grated nutmeg or to taste
Ann's Tips and Tricks
If you want to add calories, make this with 1 cup of milk and 1 cup of heavy cream.