CREME CARAMEL
Egg custards are quite simple to prepare, provided you follow the recipe directions! Avoid using excessive heat which will ruin the texture, stir the mixture constantly when cooking over direct heat & watch the mixture carefully as it thickens. I'm making this on Valentine's Day - its one of my hubby's favourite desserts!!
Provided by CountryLady
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Melt 1/2 cup of the sugar in a small skillet over medium heat, stirring, until its a light brown syrup; pour into 8 buttered ramekins or custard cups.
- Place ramekins into a shallow baking pan for easier handling; preheat oven to 300°F.
- Beat eggs, salt & remaining sugar in a large bowl with mixer at low speed until lemon coloured; gradually beat in milk & vanilla extract.
- Divide the custard mixture among the ramekins; pour HOT water into pan within 1 inch of top of cups.
- Bake for 1 hour until a knife inserted in the centre comes out clean.
- Remove ramekins from Baking pan & cool on wire rack; refrigerate.
- To serve, loosen the custard from the cups with the tip of a sharp knife; invert onto a dessert dish, letting the syrup run down onto the side of the dish.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #healthy #5-ingredients-or-less #desserts #eggs-dairy #french #oven #easy #european #dinner-party #holiday-event #kid-friendly #vegetarian #puddings-and-mousses #eggs #stove-top #dietary #low-sodium #low-in-something #taste-mood #sweet #equipment #small-appliance #mixer #presentation #served-cold #4-hours-or-less
You'll also love
Alister Charles
c_alister25@hotmail.frThis crème caramel was a total disaster. I followed the recipe exactly, but it turned out runny and curdled.
Tufayel 1.M
t.1@yahoo.comThe caramel topping on this crème caramel was too hard. I had to use a knife to break it.
Munashe Chikwekwete
munashe-chikwekwete60@yahoo.comThe custard in this crème caramel was a bit grainy. I'm not sure what I did wrong.
David Bertadillo
david-b16@hotmail.comThis crème caramel was a bit too sweet for my taste. I think I'll try using less sugar next time.
Paul Mennie
paul.mennie@gmail.comI'm not a huge fan of crème caramel, but I have to admit that this recipe is pretty good. The custard is nice and creamy, and the caramel topping is spot-on.
Ssevubya Fred
f_ssevubya@hotmail.frThis crème caramel is a bit time-consuming to make, but it's totally worth it. The end result is a delicious and impressive dessert.
tufail shahzad
shahzad15@hotmail.co.ukI was a bit skeptical about making my own crème caramel, but this recipe made it so easy. I'm so glad I tried it!
Elijah Keitany
elijah@gmail.comThis recipe is a keeper! I'll definitely be making this crème caramel again and again.
Kotha Islam
i_kotha13@yahoo.comThe best crème caramel I've ever had! The custard was so smooth and creamy, and the caramel topping was perfectly caramelized.
Del Von
v@hotmail.comThis is a classic dessert that's always a hit with my family and friends. I highly recommend it!
Abigail Ntyibontyi
a.ntyibontyi@hotmail.comI love the custardy texture of this crème caramel. It's so smooth and rich, and the caramel topping adds a nice touch of sweetness.
Roby Whitehouse
wr17@hotmail.comThis was my first time making crème caramel, and I was pleasantly surprised at how easy it was. The caramel topping was a bit tricky, but I got it right on the second try.
Sangam Timalsina
s_t@gmail.comI've made this crème caramel several times now, and it always turns out perfectly. The instructions are easy to follow, and the results are always impressive.
Jakob Reeves
j-reeves22@gmail.comThis crème caramel is a delightful dessert with a rich, creamy custard and a perfectly caramelized sugar topping. It's a classic for a reason, and this recipe is one of the best I've tried.