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Creme Caramel Recipe

Written on Tuesday, December 13, 2016 | 7:02:00 AM




Serves : servings 

Ingredients : 
- butter, for greasing
- 600ml whole milk
- 1 vanilla pod, split
- 2 eggs
- 4 egg yolks
- 40g caster sugar

CARAMEL
- 125g caster sugar

Preparation Method :
1) First grease 6 ramekins with butter and set them aside. Put the milk in a saucepan and add the vanilla pod. Heat the milk until it is just about to boil, then remove the pan from the hob and leave the milk to infuse.

2) To make the caramel, put the sugar in a medium, preferably stainless-steel, saucepan. Give the pan a shake so the sugar spreads evenly over the base, then pour in just enough water to cover the sugar – no more than 75ml. Place the pan over a medium heat.

3) Keeping stirring to an absolute minimum and just shaking the pan occasionally, gently simmer the sugar and water until the sugar has melted. Continue to cook until it has turned a deep golden brown, but watch it very carefully as the caramel can turn very quickly, and if it gets too dark it will taste bitter. Divide the caramel between the ramekins and swirl, making sure the bases are completely covered. Set aside while you make the custard.

4) Put the eggs and egg yolks in a bowl with the sugar. Beat until well combined, but not aerated. Reheat the milk until it is about blood temperature, then strain it and pour it steadily over the eggs and sugar, stirring constantly. Leave the custard mixture to stand for a while, then skim off any air bubbles.

5) Preheat the oven to 150°C/Fan 130°C/Gas 2. Pour the custard into the ramekins and put them in a large roasting tin. Pour in enough just-boiled water to go two-thirds up the sides of the ramekins. Bake in the oven for 25–30 minutes until the custard is set with a slight wobble in the centre.

6) Let the crème caramels cool down, then chill them for several hours. To serve, run a knife around the edge of each one and turn out on to plates.

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