An easy, step by step recipe for the classic French Crème Caramel. No cream but made with egg yolks for a light, melt-in-the-mouth perfect end to any meal.
Put the granulated sugar and water in a small saucepan. Over a low heat, stir using a wooden spoon until the sugar has completely disappeared or dissolved. Turn up to a low-medium heat and leave the caramel to form without stirring. This should take about 10 minutes (PLEASE don't multitask and leave the pan - keep your eye on it). Wait until the caramel is medium to dark brown - not light otherwise it will just be too sweet. (Don't leave it to go too dark, either, otherwise it will be bitter!)
Pour the caramel into 4 ramekin dishes, ensuring that it coats completely the base. Set aside to cool so that the caramel sets and immediately put the saucepan in the sink and soak in water, making it easier to clean later.
Preheat the oven to 170°C/340°F/150°C fan/Gas 3. Pour the milk into a medium saucepan, adding the vanilla and just allow the milk to heat to simmering point (not boiling). Take off the heat.
Whisk the eggs, yolks and sugar in a large bowl. Pour in the hot milk and whisk constantly. Put the ramekins into a roasting tin and pour in the custard mix over the caramel. Place in the oven and pour in warm water into the roasting tin so that it comes to about 2/3 of the way up the ramekins.
Bake for about 40 minutes or until set (they're not cooked properly if there's a dip in the middle). Remove from the oven carefully, and gradually remove the ramekins onto a cooling rack. When cool, transfer to the fridge and chill for at least 2 hours - or overnight.
To serve, slice through a cross in the middle of each ramekin with a thin sharp knife and loosen the creams by running the knife also around the sides. Turn upside down directly on to the serving plates. Or just serve them directly in their ramekins, as many Parisian brasseries do! Best served at room temperature.
Serve with fresh berries or slices of exotic fruits, depending on the season.
Tip: To release the crème caramels from their ramekins, my Dad explained "as an engineer" that it was easier to slice a cross through the middle. Since then, I've always used this method, and find there's no need to grease the ramekins. However, if you prefer to grease them with butter, do so just before pouring in the custard.