Saturday, February 14, 2009

Cream Caramel

Creme caramel is a great make ahead dessert option. Its a beatiful, rich and delicate custard dessert with a layer of soft caramel on top. This dessert would just melt in your mouth.
Its baked in hot water bath so as to avoid the direct contact of heat with the cream. It lets the cream to stay soft and supple.

So here is the recipe for the cream caramel


Condensed milk [Milkmaid] : 1 tin
Milk : 500ml
Eggs : 4
Lemon (grated rind only) : 1 tsp
Sugar : 2 tbsp (to coat the mould with caramelised sugar)


Preheat thr oven to 180 deg C. Place a shallow pan of water in the oven.

Heat sugar in the ring mould till it melts and caramelises. Turn the mould so as to coat its base and sides with caramel. Keep aside. [ You can even caramelise sugar in a small pan and transfer it immediately into the ramkins. Just turn a little so that it coats the base. It need not have to coat the base completely as it hardens very soon.]

Combine milk and milkmaid together.

Beat the eggs lightly. Add lemon rind. Gradually add milk and keep stirring till all the ingredients combine.

Pour into the caramelised ring mould or ramkins. Place the mould in the pan of water in the oven and bake for 30 to 40 minutes.

Cool, chill in the refrigerator for 5 to 6 hours before unmoulding to serve.

Serve chilled.


Hayley said...

I made a delicious flan over the weekend, and this one you have here looks incredible. Thanks for sharing!

Kevin said...

That looks good!

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