One of the creamiest desserts ever created.
Check out my 2 other Crème Caramel recipes:
[Adapted and slightly modified from: Tastemade]
Level: Easy
Makes: 4-5 in 2oz ramekins
Ingredients:
Caramel
- 80g sugar
Creme
- 60ml double cream
- ¼ can condensed milk
- 120ml milk
- 1 egg yolk
- 2 eggs
Directions:
- Pre heat the oven to 160℃.
- Beat all of the creme ingredients together in a mixing bowl.
- For the caramel, heat up the sugar in a saucepan, stirring to dissolve and leave to caramelise on med/ high heat for about 5 mins or until it turns a shade or two lighter than the colour you desire. (Don't worry it'll continue to brown further)
- Immediately pour a thin layer into your ramekins and swirl very quickly (as it will harden) and leave to set hard.
- Pour the creme mixture into the ramekins and place on a large baking tray of boiling water (bain-marie).
- Bake for about 30 mins, leave to cool and refrigerate for at least 6 hours or overnight.
- To serve, loosen the custard with a thin knife around the sides, turn the ramekin upside down onto another plate and tap out the baked creme caramel. The caramel should drizzle down the sides, forming a caramel puddle.
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