It’s the crème de la crème of all desserts

The Ball House, Boston, Adfeature pics.
The Ball House, Boston, Adfeature pics.

This week’s recipe comes from Joe Moore, head chef at the Ball House.

Crème Caramel

Makes approximately eight dario moulds

INGREDIENTS:

For the caramel:

l 1lb caster sugar

l 1/2 pint water

METHOD:

l Boil together until the liquid turns to a golden caramel colour (approximately 155C); do not stir as the mix will crystalise.

l Evenly distribute between all the dario moulds and leave to cool

INGREDIENTS:

For the egg custard

l 3 large eggs

l 3 egg yolks

l 2oz caster sugar

l 750ml milk

l 750ml double cream

METHOD

l Place the dario moulds with the set caramel into a deep roasting tray.

l Combine all the ingredients and pour over the set caramel in the moulds,

l To cook, pour water into the roasting tray about half way up the moulds.

l Cover with a sheet of greaseproof paper and bake on 180C until the egg custard is set (approximately 30-45 mins). Try not to boil them.

l Leave to cool; to serve dip the bottom of the moulds in warm water to help release from the mould.