Crème caramel
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Loading ...August 22, 2009
(caramel flavoured egg custard)
Ingredients
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250 gm sugar
2 teaspoon vanilla essence
425 ml/ 1/3 rd cup milk
250 gm or 1 cup cream
5 large-sized eggs
2 egg yolks
Method:
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Put 175 gm of sugar in a heavy-bottomed pan and caramelise it to a golden colour. Pour into a soufflé dish and swirl to coat the base. Bring the milk and cream to the boil. Cool for 15-20 minutes.
Whisk eggs, egg yolks and the remaining sugar into the hot milk. Strain the mixture into the caramel-lined dish. Cover with the foil. Place the dish in a roasting tin and pour enough boiling water up to half the dish. Bake the custard for 40-45 minutes till it sets. Cool and chill.
Carefully run a sharp knife along the edge to loosen the custard. Invert the custard onto a serving plate.
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