Learn how James Martin perfects a creme caramel recipe and get a taste of his beautiful series, James Martin's French Adventures.
Preheat oven to 180C/350F/Gas Mark 4.
Boil 175g of the sugar with 3 tbsp of water in a pan. Boil to a caramel for 2-3 minutes. Pour into the bottom of the ramekins.
Place the cream the vanilla in a pan and simmer.
Whisk the eggs and remaining sugar together, then add the cream. Sieve into the ramekins and place into a roasting tin, lined with kitchen paper half full of hot water. Cook at 180 degrees c for 15 to 20 minutes.
Soak half of the sultanas in cognac, (ideally overnight or for at least 30 minutes) and boil the remaining in sugar stock (for 10 minutes).
Drain the boiled sultanas and blitz until smooth, adding a knob of butter.
Dip the ramekins in hot water, to loosen the caramels. Tip out and serve with garnish of the cognac soaked sultanas and blitz sultanas.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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