Crème caramel

This timeless crème caramel recipe from the Galvin brothers is simplicity at its best, albeit with some fine touches to bring the dish to life. The dessert is paired with some candied orange zest and raisins infused in a sugar syrup until plump and sweet. An altogether classic dessert.

First published in 2015
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Crème Caramel

  • 220g of caster sugar
  • 500ml of full-fat milk
  • 1 vanilla pod
  • 4 eggs
  • 1 egg yolk

Candied orange zest

Raisins moelleux

  • 200g of raisins
  • 30g of caster sugar
  • 30g of water


  • Sugar thermometer
  • Ramekins


To start the dish, make the caramel. Add 100g of the caster sugar to a heavy-based pan and place over a medium-high heat. The sugar will melt and start to caramelise, going from clear to blonde, then golden, then finally dark brown when it reaches 190-200°C
  • 100g of caster sugar
While the sugar is caramelising, line the base of a high-sided oven tray with a damp cloth followed by 4 ramekin dishes. As soon as the caramel beings to turn dark brown, immediately remove the pan from the heat and pour the caramel into the base of each ramekin, creating a thin layer 2-3mm in thickness. Set aside and allow the caramel to set in a cool part of the kitchen
Pour the milk into a saucepan, split the vanilla pod and scrape the seeds into the milk. Bring to the boil, then immediately remove from the heat and set aside
  • 500ml of full-fat milk
  • 1 vanilla pod
Whisk together the eggs, yolk and remaining 120g of sugar in a bowl then pour over the hot milk, stirring continuously. Pass through a fine chinois and pour into the ramekins
Preheat the oven to 130°C/gas mark 1
Pour some boiling hot water into the baking tray around the ramekins and place in the oven for 45 minutes
Remove from the oven and allow to cool in the tray for 20 minutes. Once cool, remove from the water and place in the fridge until chilled
Now prepare the candied orange zest. Use a peeler to remove the zest from the orange, making sure there is not too much white pith on the underside of the skin. Cut the zest into fine strips using a sharp knife
Add the zest to a pan of water, bring to the boil and strain. Plunge the zest directly into iced water to cool, then repeat this process twice more (this will remove excess bitterness from the zest). Combine the sugar and water in a clean saucepan and bring to the boil to dissolve the sugar and create a syrup
  • 200g of caster sugar
  • 250ml of water
Add the zest to the syrup, reduce the heat and cook on a very gentle simmer until the zest is transparent and soft - this will take 10-15 minutes. Strain, allow to cool and store in an airtight container until ready to serve
For the raisins, combine the water and sugar in a pan and bring to the boil. Remove from the heat, pour over the raisins and allow to cool until the raisins reach room temperature. Store in the fridge until required
  • 200g of raisins
  • 30g of caster sugar
  • 30g of water
To plate the dish, remove the crème caramels from the fridge. Run a small knife around the sides of the ramekins and gently turn out onto a plate or bowl. Garnish with the raisins and candied zest before serving
First published in 2015

Chris and Jeff Galvin have spearheaded the revival of high quality French bistro cuisine in the UK, offering affordable luxury, family hospitality and ingredient-led, seasonal menus across their restaurant empire.

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