Creme Caramel
Recipe: #20461
August 06, 2015
Categories: Desserts, Eggs, Australian, British, Easter, Mothers Day Romantic Dinner, Oven Bake, Gluten-Free, Vegetarian, Heavy Cream, Kosher Dairy, more
"A light and lovely cool dessert, perfect for the summer. This recipe has been in the family for years and perfect for the summer. My family always love it. Serve cold,( have incorporated refrigeration time in cook time)"
Original is 4-5 servings
Ingredients
- FOR THE CARAMEL
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- FOR THE CUSTARD
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Nutritional
- Serving Size: 1 (228.3 g)
- Calories 332.7
- Total Fat - 13.6 g
- Saturated Fat - 6.8 g
- Cholesterol - 236.3 mg
- Sodium - 171 mg
- Total Carbohydrate - 42.7 g
- Dietary Fiber - 0 g
- Sugars - 41.4 g
- Protein - 10.2 g
- Calcium - 146.8 mg
- Iron - 1 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Step by Step Method
FOR THE CARAMEL
Step 1
Combine the sugar and water in a wide pan and stir over a medium heat until sugar has dissolved, then increase the heat and boil rapidly until the mixture turns deep golden brown. Do not stir at this time or the mixture will crystallise. Pour the caramel into 4 or 5 individual heatproof dished (small soufflé or small ramekins are excellent); rotate the dishes so that the caramel covers the sides and base of the dish.
FOR THE CUSTARD
Step 2
Beat the eggs, vanilla and sugar together lightly. Combine the milk and cream in a saucepan, bring to scalding point and cool slightly. Pour milk mix gradually over the egg mixture stirring constantly. Strain into a large jug to remove any specks of eggs, and ensure the mix is of a velvety texture.
Step 3
Pour the custard carefully over the caramel in dishes. Put dishes into a baking dish with hot water coming half way up the sides of the dishes.
Step 4
Bake in a moderately slow oven for 25-30 minutes or until set. Remove from oven and water, cool and then refrigerate.
Step 5
When cold turn out carefully on to deep serving plates to serve.
Tips
No special items needed.
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