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Crème Caramel With Strawberry Sauce


6 oz lump or granulated sugar
¼ pint water
1 pint milk
1 tablespoon granulated sugar
2 eggs
2 egg yolks
½ lb strawberries
2-3 tablespoons caster or icing sugar

6 inch diameter charlotte tin (1½ pints capacity) or No. 2 size soufflé dish


Put the 6 oz sugar and half the water in a heavy pan and dissolve over gentle heat, then boil it steadily to a rich brown caramel. Pour in the remaining water (taking care to cover your hand against any splashes) and stir carefully until all the caramel is dissolved ; then pour it into a bowl to cool. Set oven at 375°F or Mark 5.

Warm the milk with 1 table­spoon sugar and stir until it is dissolved. Break the eggs and yolks with a fork; do not whisk or make them frothy but just beat them enough to make them smooth. Pour on the warm milk, then stir in the caramel. Strain this mixture into the lightly oiled tin or dish and cover with foil or greaseproof paper. Cook custard au bain-marie in pre-set oven for about 45 minutes until set.

Meanwhile hull and slice the strawberries, dust with some caster or icing sugar and leave for 30 minutes. Rub the fruit through a nylon strainer and sweeten with the remaining sugar. Allow the custard to stand about 30 minutes before turning on to a serving dish. Pour the strawberry sauce around when the custard is cold.

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