Creme caramel is a custard dessert with a layer of soft caramel on top.
Origin- France
10 ml water
50 ml sugar
Custard
500 ml milk
1 teaspoon vanilla extract
3 eggs
75 ml sugar
Preparation
With the rack in the middle position, preheat the oven to 160 °C
Caramel
In a saucepan, bring the water and sugar to a boil . Cook without stirring until golden brown(Do not burn it). Spoon the caramel into ramekins. Let cool.
Custard
In a saucepan, heat the milk with the vanilla extract.
Take a bowl, beat the eggs with the sugar until smooth. Gradually now add the mixture into luke warm milk, whisking continuously. Strain it and Pour into the
ramekins and cover each ramekins with aluminium foil.
Place the ramekins on top of the Baking tray and pour hot water to cover just over half of the ramekins.
Now Bake in the oven at 160 deg C for 30-35 min or until set like jelly.
Cool, demould in platter upside down and serve cold.
Origin- France
Ingredients serving for_4
Caramel10 ml water
50 ml sugar
Custard
500 ml milk
1 teaspoon vanilla extract
3 eggs
75 ml sugar
Preparation
With the rack in the middle position, preheat the oven to 160 °C
Caramel
In a saucepan, bring the water and sugar to a boil . Cook without stirring until golden brown(Do not burn it). Spoon the caramel into ramekins. Let cool.
Custard
In a saucepan, heat the milk with the vanilla extract.
Take a bowl, beat the eggs with the sugar until smooth. Gradually now add the mixture into luke warm milk, whisking continuously. Strain it and Pour into the
ramekins and cover each ramekins with aluminium foil.
Place the ramekins on top of the Baking tray and pour hot water to cover just over half of the ramekins.
Now Bake in the oven at 160 deg C for 30-35 min or until set like jelly.
Cool, demould in platter upside down and serve cold.
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