Cream Caramel Recipe
Ingredients
| Castor sugar | 3 Ounce | |
| Water | 3 Tablespoon | |
| Eggs | 4 | |
| Milk | 1 Pint | |
| Castor sugar | 1 1⁄2 Ounce | |
| Vanilla essence | 3 Drop |
Nutrition Facts
Serving size: Complete recipe
Calories 1094 Calories from Fat 319
% Daily Value*
Total Fat 35 g54.6%
Saturated Fat 15.2 g75.8%
Trans Fat 0 g
Cholesterol 893.9 mg298%
Sodium 472 mg19.7%
Total Carbohydrates 154 g51.5%
Dietary Fiber 0 g
Sugars 154.4 g
Protein 41 g81.2%
Vitamin A 29.3% Vitamin C
Calcium 64.8% Iron 21.1%
*Based on a 2000 Calorie diet
Directions
Allow the sugar to dissolve slowly, without boiling.
Bring the syrup to the boil and keep boiling until pale golden brown, then pour quickly into the base of a 1 1/2 pint (4 cup) charlotte mould or cake tin.
Blend together, using a fork, the eggs, sugar and vanilla essence in a bowl.
Warm the milk in a pan until hand hot, then pour on to egg mixture, stirring well.
Butter the sides of the mould or tin above the caramel.
Strain the custard into the mould or tin and place in a meat tin half filled with hot water.
Bake at 300°F, Gas Mark 2 for about 1 1/2 hours or until a knife inserted in the centre comes out clean.
Remove the custard from oven and leave to become completely cold, at least 12 hours or overnight, before turning out on to a flat dish just before serving.
Chef
