Ever since I was a child I've loved creme caramel. It's a dish that is always served as the "piece de resistance" dessert at any gathering or special occasion. I used to think it was difficult to make until I got the recipe from a friend after I got married and discovered how easy it is to make, and have been making it regularly...
Provided by Hanan Hussein
Categories Puddings
Time 1h30m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 300 degrees F.
- 2. For the caramel; add the water and sugar to a heavy heat proof mold and bring to boiling on medium high heat. Stir until the sugar is dissolved then continue boiling till it becomes golden brown. Remove from heat immediately as it burns easily. It will harden as it cools
- 3. For the custard; heat the milk and sugar stirring till sugar dissolves. Bring to the boil then remove from heat.
- 4. Meanwhile, beat the eggs with the vanilla on the lowest speed so as not to make it frothy. (the less bubbles you have in your custard the smoother it will be)
- 5. Add the hot sweetened milk to the beaten eggs a cup at a time beating all the time at low speed. (you have to be careful to add the hot milk to the eggs and not the eggs to the hot milk, because if you do the eggs start to cook in the heat of the milk and you end up with bits of cooked eggs in your custard)
- 6. Pour the custard mixture into the prepared mold on top of the hardened caramel. Cover tightly with aluminum foil and place in a hot water bath.
- 7. Bake for 1 1/2 hour. Remove from the oven, cool completely then refrigerate covered for several hours till it is chilled through.
- 8. When ready to serve remove the aluminum foil and run a knife around the side of the mold. Place a deep flat bottomed serving dish upside down over the mold and holding them both tightly together flip them over. All that hardened caramel that was covering the bottom of the mold is now a golden brown caramel syrup covering the top of the molded custard and dripping all over the sides. Enjoy! (I know I will)
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Anukam Chidera gift
[email protected]This crème caramel was a bit runny, but it was still good. I would make it again, but I would cook it for a bit longer next time.
SHOHAG HASSAN
[email protected]This crème caramel was easy to make and it turned out great! The custard was smooth and creamy, and the caramel sauce was rich and flavorful. I will definitely be making this again.
Sadako pro Stram Harobrin pro Stram
[email protected]This crème caramel was a bit too sweet for my taste, but it was still good. I would make it again, but I would use less sugar next time.
SAHAND SALH
[email protected]This crème caramel is delicious! I love the smooth custard and the rich caramel sauce. I will definitely be making this again.
George Messiha
[email protected]I've been making this crème caramel for years and it's always a favorite. It's the perfect dessert for any occasion.
serite molefe
[email protected]This crème caramel was a bit more difficult to make than I expected, but it was worth it in the end. The custard was a bit runny, but the caramel sauce was perfect. I would definitely make this again, but I would follow the recipe more carefully next
Jabed Khan
[email protected]I made this crème caramel last night and it was delicious! The custard was smooth and creamy, and the caramel sauce was rich and flavorful. I will definitely be making this again.
Bishop Darko
[email protected]This is the best crème caramel recipe I've ever tried! It's so easy to make and it always turns out perfect. I've made it several times now and it's always a hit with my family and friends.