My take on Creme Caramel
Preheat oven to 190C
On the stovetop, melt 60gm of the caster in a heavy based pot with the 50ml of water until sugar has dissolved and a nice golden color. Care must be taken to use a basting brush to wet the sides of the pot with water so no sugar crystals are left, otherwise, this will crystallize the caramel.
Lightly oil 150ml Dariole moulds with Almond or Canola oil and pour melted caramel into the moulds, appx 4mm thick and let cool
Whisk eggs and the remaining 180gms sugar until amalgamated
Heat the milk until just before the boil, remove from heat and add slowly to the egg and sugar mix while stirring
In the oven, Put the cooled moulds into an baking tray with water and fill until 3/4 from the top of the moulds
Pour the mix into each of the moulds and bake for 1 hour
Remove from oven when Cremes are springy to touch and let cool, then refrigerate
To serve, break the seal around the top of the mould, invert onto a plate and serve
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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