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Creme Caramel

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Ingredients
For caramel
  Granulated sugar 1 Cup (16 tbs)
  Cold water 1⁄4 Cup (4 tbs)
For custard
  Egg yolks 5
  Eggs 2
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Hot milk 1 1⁄4 Cup (20 tbs)
  Whipping cream 1 Cup (16 tbs), hot
  Vanilla 1 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 325°F

MAKING
2Into a saucepan, combine the sugar and water
3) Bring the sugar mixture to a vigorous boil for 15 minutes till it changes colour to a deep caramel
4) Using a pastry brush, brush down the side of the pan, using cold water every now and then
5) Once the caramel is done, pour into 12 ramekins or muffin cups
6) Into a large bow, whip together the egg yolks, eggs and sugar
7) Beat in the milk and cream and add in the vanilla
8) Using a sieve, strain the mixture discarding all the froth
9) Portion the custard into the muffin cups or ramekins
10) Into a large baking tray, place the ramekins and fill the baking tray half way up to the sides of the ramekins
11) Bake for 40 minutes at 325°F till a skewer inserted comes out clean

FINALIZATION
12) Chill the custards for at least 2 to 6 hours

SERVING
13) Unmould onto a plate and serve chilled

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Dessert
Method: 
Chilling
Dish: 
Pudding
Ingredient: 
Egg
Interest: 
Everyday, Kids, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
12

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