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Creme Caramel
This dessert is light on the stomach after a rich and heavy meal.
Ingredients:
Caramel:
1/2 cup castor sugar
1 tbsp water
Custard:
4 eggs
2 eggs yolks
600ml milk
1/2 cup castor sugar
1 tsp vanilla essence or quarter of a vanilla bean
1. Grease six ramekins with butter. To prepare Caramel: Place sugar in a small saucepan and heat gently over low heat until edges begin to melt. Stir continuously until completely melted. Do not allow to boil.
2. Add water all at once. Mix well and wait until it has turned a brown color. Then pour sufficient caramel into the base of six lightly greased 1/2 cup ramekins. Swirl to cover base.
3. To prepare custard: Place milk in a saucepan and heat to boiling point. Whisk together eggs, egg yolks, sugar and vanilla in a bowl. Gradually add hot milk to egg mixture and whisk continuously, making sure there
are no lumps of egg. Strain into a pouring jug.
4. Pour mixture into prepared dishes. Place into a baking dish, with enough cold water to come halfway up the side of the ramekins.
5. Bake in a hot oven (200 degrees or for fan force 180 degrees) for 20 to 25 minutes or until set. To test if custard is cooked, insert the tip of a sharp knife into the center of each custard. If the knife comes out clean, the custard is cooked.
Serves 6.
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