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Creme Caramel Recipe

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This recipe for Creme Caramel, by , is from Secret Recipes & Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Danielle Redwood
Added: Thursday, December 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Caramel:
3/4 cup sugar
1 cup water
Custard:
2 cups full cream milk
300 mls cream
4 eggs
1/2 cup castor sugar
1 tsp vanilla
3 egg yolks extra
300 mls cream extra

Directions:
Directions:
Caramel:
Place sugar and water in saucepan, stir over low heat until sugar dissolve - increase heat and bring to the boil - do not stir. Boil until deep golden brown. TAKE CARE AS IT CHANGES VERY QUICKLY!
Pour caramel evenly around the edge of tin dish to coat.
Note. Put caramel on and then make custard - ensure custard is ready to go when the caramel is ready (as it will set quickly).
Custard:
Place eggs, extra yolks, vanilla and sugar into bowl and beat lightly. Combine milk and cream in saucepan and bring to scalding point (ie small bubbles first start to appear on the surface).
Cool slightly. Pour over egg mixture, stirring constantly. Strain into jug to remove and specks of egg. Put caramel lined tin dish into a shallow baking dish with approx 2cms of cold water. Pour custard mixture evenly into dish.
Bake in mod-slow oven approx 30-35 mins or until custard is set. Cool then refrigerate overnight.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Note - you need to be organised when making this dish - make sure you have everything you need before you start and NEVER walk away from the caramel once you start as it will change suddenly.

 

 

 

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