James Martin’s crème caramel
Description
Old Hall Farm in Woodton share their delicious recipes made by none other than James Martin.
Ingredients
Instructions
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Preheat your oven to 180°C/Gas Mark 4.
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Put 175g of the sugar with three tablespoons of water in a pan. Boil to a caramel for two-to-three minutes, then pour into the bottom of the ramekins.
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Remove the seeds from the vanilla pod and place in a pan with the cream and simmer.
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Whisk the eggs and remaining sugar together, then add the cream. Stir to combine and pass the mixture through a sieve into a jug.
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Check the caramel is set before pouring mixture into the ramekins. Place them into a roasting tin, lined with kitchen paper and half full of hot water. Cook for 15 to 20 minutes.
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When cooked, allow the ramekins to cool and then place in the fridge for one hour to set.
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Soak half of the sultanas in Cognac overnight or for at least 30 minutes. Boil the remaining sultanas in sugar stock for approximately 10 minutes.
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Drain the boiled sultanas and blitz in a blender until smooth, adding a knob of butter. Mix with the soaked raisins.
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Dip the ramekins in hot water, and run a butter knife around the edge to loosen the caramels.
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Turn out onto a plate and top with the raisins.
