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Caramel Cream Creme Caramel

Holiday.Cook's picture
<p><a href="http://fr.wikipedia.org/wiki/Cr%C3%A8mes_pour_p%C3%A2tisserie">http://fr.wikipedia.org/wiki/Cr%C3%A8mes_pour_p%C3%A2tisserie</a></p>
Ingredients
  Milk 1 Pint
  Eggs 2 Small
  Egg yolks 2
  Caster sugar 1 1⁄2 Tablespoon
For caramel
  Sugar 4 Ounce (Lump / Granulated)
  Water 1⁄2 Cup (8 tbs)
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) Serve as desired.

TIPS
15) For the texture to be more creamy, use an extra egg yolk.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes

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