NO BAKE CREME CARAMEL RECIPES

Steps:

• Put the sugar in a small frying pan, preferably non-stick, and add the water. Heat slowly, stirring gently with a metal tablespoon until the sugar has dissolved. The base of the pan will no longer feel gritty when you run the spoon over it. (Step 1)
• Increase the heat under the pan and allow the syrup to bubble. As the water is driven off, the syrup will become thicker and the bubbles on the surface will get bigger. Do not stir the syrup during this time. (Step 2)
• Watch the syrup carefully and when it starts to turn golden at the edges, swirl the pan to ensure even colouring. Do not stir it. When the syrup has turned a rich golden caramel colour, remove from heat. (Step 3)
• Heat oven to 160C/140C fan/gas 3. Pour the caramel into ramekins. Bring the milk to simmering point.
• Put the eggs and yolks in a bowl with the sugar and whisk lightly together.
• Gradually whisk in the hot milk. Strain into a clean jug and add the vanilla, and liqueur, if using. Pour carefully into the prepared ramekins.
• Pour boiling water from the kettle into a roasting tin to come halfway up the sides of the ramekins. Bake for 15-20 mins until the custards are just set. Leave to cool, then chill for at least 4 hrs, or even overnight. The caramels can be made up to 3 days in advance.
• To turn out each caramel, run the point of a sharp knife around the top edge of each ramekin, place a dessert plate on top and invert. Give the ramekin and plate a sharp shake and carefully remove the ramekin.

Steps:

• Pre-heat oven 150C/300F/Gas 2. Warm the ramekins in the oven, so they are warm when the caramel is poured in.
• First make the caramel. Pour the sugar and six tablespoons of water into a clean stainless steel pan.
• Dissolve the sugar slowly, stirring with a wooden spoon over a low heat.
• When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper colour.
• Remove immediately from the heat to ensure the caramel does not burn. Quickly pour the caramel into the warmed ramekins.
• Set aside to cool and become hard. (Do not put in the fridge because the sugar will absorb moisture and go soft and tacky).
• Once hard, butter the sides of the ramekins above the level of the caramel.
• For the custard, whisk the eggs, vanilla extract and caster sugar together in a bowl until well mixed.
• Pour the milk into a saucepan, gently heat over a low heat until you can still just dip your finger in for a moment, then strain the milk through a fine sieve onto the egg mixture in the bowl.
• Whisk together until smooth, then pour the mixture into the prepared ramekins.
• Stand the ramekins in a roasting tin and fill the tin half-way with boiling water from a kettle.
• Cook in the oven for about 20-30 minutes or until the custard has set. Do not overcook the custard – check around the edges of the dishes, to make sure no bubbles are appearing.
• Take the crème caramels out of the oven, remove the ramekins from the tray and set on a cooling rack. When cool, transfer to the fridge overnight so that the caramel is absorbed into the custard.
• To serve, loosen the sides of the custard by tipping the ramekin and loosen with a small palette knife round the edges. Place a serving dish on top of the ramekin and turn upside down. Serve with pouring cream.