"Hunger is the best sauce in the world."--Cervantes

Cream Caramel Recipe

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This recipe for Cream Caramel, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margie Fife
Added: Friday, May 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 Cup Sugar
2 cans Condensed Sweet Milk
2 Cans Regular Milk
6-8 Eggs
1 Tbsp. Vanilla
1-2 Cinnamon Sticks

Directions:
Directions:
To make the caramel sauce, put bunt or round cake pan on stove. Add sugar and water and heat, watching closely, until the mixture turns brown. Be careful not to burn. With a brush, coat the sides of the pan with the mixture. Take off stove. This can be made ahead of time and don't worry if it looks sugary with white spots.

In a pot on stove, heat the two milks and cinamon stick. Continue stiring until fairly warm but watch to make sure it doesn't burn or boil.

Beat eggs separately in a bowl with vanilla.

Stir in milk a bit at a time so as not to cook the egg mixture before it is put in the oven.

Pour into bunt pan or circular pan on top of the caramel and place in a larger circular pan and add water until it is 3/4 up the side.

Bake at 350 for 1 hour and 25 minutes.

Cool. Get a large plate and invert flan so that the caramel doesn't spill over the sides.

Enjoy!

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
This is a very popular dessert with everyone and really not difficult to make once you have done it a few times. The caramel is the trickiest but once you have that mastered, this is a breeze to make. The Sweet Milk can be bought at Era in the City Park Mall.

 

 

 

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