Creme Caramel

One day, my friend gave me 2 creme caramels that she made using this recipe, they were tasty!  Below is the recipe for the creme caramel. I will definitely try this out soon.

This recipe makes 6 creme caramels using 4 oz ramekins.

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Creme Caramel

Course

Dessert

Servings

4 oz ramekins

Ingredients

To make Caramel:

• 50 g sugar
• 1 spoon Water

To make Custard:

• 50 g sugar
• 500 ml Milk or 35% whip cream (If you want the creme caramel to turn out to be rich and smooth, then use whip cream. My friend likes to use whip cream.)
• 1 teaspoons Vanilla
• 5 eggs (3 whole Eggs, 2 yolk only)

Course Dessert Servings 4 oz ramekins Ingredients To make Caramel: 50 g sugar 1 spoon Water To make Custard: 50 g sugar 500 ml Milk or 35% whip cream (If you want the creme caramel to turn out to be rich and smooth, then use whip cream. My friend likes to use whip cream.) 1 teaspoons Vanilla 5 eggs (3 whole Eggs, 2 yolk only)

Instructions

To make Caramel:

1. Dissolve the sugar for the topping in a saucepan, boil until it turns brown, add one spoon of water.
2. Please be careful when pouring a spoon of water into the sugar, the water will splash.
3. Pour the syrup to ramekins, set aside.

To make Custard:

1. (A) - Pour milk/whip cream and sugar into saucepan, stir it until you start to see small bubbles then turn the heat off.
2. (B) - Beat the Eggs with vanilla in a large bowl
3. Pour (A) into (B) slowly, whisk it into the egg mixture. Sift before pouring into ramekins.
4. Place Ramekins in large roasting pan, pour enough hot water to come halfway up the sides of the ramekins
5. Bake the creme caramel for about 20 minutes in 350 degrees

Recipe Notes

Enjoy!

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