It’s the crème de la crème of all desserts

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

Crème Caramel

Makes approximately eight dario moulds


For the caramel:

l 1lb caster sugar

l 1/2 pint water


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


For the egg custard

l 3 large eggs

l 3 egg yolks

l 2oz caster sugar

l 750ml milk

l 750ml double cream


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.