Caramel Cream Creme Caramel Recipe
Summary
Preparation Time20 MinCooking Time1 Hr 0 Min
Ready In1 Hr 20 MinDifficulty LevelMedium
Ingredients
| Milk | 1 Pint | |
| Eggs | 2 Small | |
| Egg yolks | 2 | |
| Caster sugar | 1 1/2 Tablespoon | |
| Sugar -4 oz lump, or granulated, | ||
| Water | 1/2 Cup (16 tbs) (For caramel) | |
Directions
GETTING READY
1) In a bowl, add the eggs and the extra yolks and beat with a fork, without letting the eggs get frothy
2) Mix in sugar and milk and keep aside.
MAKING
3) In a saucepan, add milk and scald.
4) Place a saucepan over gentle heat and add sugar and water for caramel.
5) When the sugar dissolves, without stirring boil on high till the sugar turns a rich brown color.
6) Fill a basin with cold water and place the bottom of the pan into it to stop the cooking process.
7) Pour three-quarters of the caramel into a dry and warm souffle dish or cake tin.
8) Add the rest on a greased plate.
9) After pouring the caramel, slowly rotate the tin to evenly coat the base and sides.
10) Strain and add the custard mix.
11) Cover with a foil or buttered paper and stand in a bain-marie.
12) Place in oven at 375°F or Mark 5 for 40-50 minutes till just set.
13) Remove, cool and turn out onto a serving dish.
SERVING
14) Crush the rest of the caramel and use to decorate around the dish.
TIPS
15) For the texture to be more creamy, use an extra egg yolk.
1) In a bowl, add the eggs and the extra yolks and beat with a fork, without letting the eggs get frothy
2) Mix in sugar and milk and keep aside.
MAKING
3) In a saucepan, add milk and scald.
4) Place a saucepan over gentle heat and add sugar and water for caramel.
5) When the sugar dissolves, without stirring boil on high till the sugar turns a rich brown color.
6) Fill a basin with cold water and place the bottom of the pan into it to stop the cooking process.
7) Pour three-quarters of the caramel into a dry and warm souffle dish or cake tin.
8) Add the rest on a greased plate.
9) After pouring the caramel, slowly rotate the tin to evenly coat the base and sides.
10) Strain and add the custard mix.
11) Cover with a foil or buttered paper and stand in a bain-marie.
12) Place in oven at 375°F or Mark 5 for 40-50 minutes till just set.
13) Remove, cool and turn out onto a serving dish.
SERVING
14) Crush the rest of the caramel and use to decorate around the dish.
TIPS
15) For the texture to be more creamy, use an extra egg yolk.
Chef
