Creme Caramel
This simple panna cotta is soft, creamy, sticky and sweet, all at once. By Kate Gibbs, Food Writer and Cook.
Ingredients
Method
Put water and sugar in small heavy saucepan over low heat until sugar dissolves
Increase heat and boil until golden brown
Pour a little caramel into the base of each 6x125ml individual moulds
Hold with a cloth and quickly rotate each mould until caramel coats sides and base. Leave to cool
Soak the gelatine sheets in a flattish container with cold water to cover for about 5 minutes
Bring milk, cream, sugar and vanilla to scalding point on a medium low heat. Remove from heat
Drain water from and add softened gelatine to milk mixture, stirring until dissolved
Strain liquid, then pour into caramel lined moulds. Cover loosely and refrigerate overnight, until completely set
To serve use a small spatula or knife to work the pudding away from the edges, then stand moulds in boiling water for 4–5 seconds
Place a plate on top of each mould, then turn over carefully so the plate is on the bottom. Shake gently to dislodge the pudding and caramel sauce and serve.
