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Creme Caramel Recipe
|Sugar||4 Ounce (125 Gram)|
|Water||2 1⁄2 Ounce (65 Milliliter)|
|Creme||1 Cup (16 tbs)|
|Milk||1 Pint (600 Milliliter)|
|Sugar||3 1⁄2 Ounce (90 Gram)|
|Vanilla essence||1 Teaspoon|
Serving size: Complete recipe
Calories 2679 Calories from Fat 1617
% Daily Value*
Total Fat 178 g274.2%
Saturated Fat 107 g535.1%
Trans Fat 0 g
Cholesterol 1367.4 mg455.8%
Sodium 478.4 mg19.9%
Total Carbohydrates 240 g80.1%
Dietary Fiber 0 g
Sugars 239.3 g
Protein 33 g65.6%
Vitamin A 225.5% Vitamin C
Calcium 63.7% Iron 15.7%
*Based on a 2000 Calorie diet
Increase the heat to moderately high and bring to the boil.
Cook for 3 to 4 minutes, without stirring, or until it turns a light nut-brown colour. (Be careful not to overcook or the syrup will darken too much and become bitter.)
Pour into individual ramekin dishes or a heatproof dish.
Dissolve the milk and sugar together, stirring constantly.
Remove from the heat.
Beat the eggs and egg yolks together in a bowl until they thicken and become pale yellow.
Stir in the milk and vanilla.
Preheat the oven to warm 170°C (Gas Mar, 3,325 °F).
Strain the mixture into the ramekins or dish, spooning off any froth which appears on the surface.
Put the dishes or dish into a roasting pan and add enough boiling water to come halfway up the sides.
Put the pan into the oven and bake the creme for 40 minutes, or until the centres are firm when pressed with your fingertip.
Do not allow the water to boil during baking or the custard will have a grainy texture. (If it does begin to boil, reduce the temperature.)
Remove the dishes or dish from the water and set aside to cool completely.
Chill in the refrigerator for 1 hour.
Run a knife around the edge of the ramekins or dish and invert on to serving plates.