Crème Caramel Recipe | creme

Below is my personal recipe for Creme Caramel, please make a small donation if you enjoy it, so I can keep providing recipe tutorials such as this one. For more recipes, visit www.RecipeRaptor.com Thanks, Ben Drury.

 

 

Creme Caramel Recipe Picture

 

Ingredients:

 

½ Cup Water
1 ½ Cups White Sugar
1 Litre Milk
4 Eggs
1 Teaspoon of Natural Vanilla Essence

 

 

Method:

 

  1. Boil ½ cup water with 1 Cup White Sugar, until it becomes very light brown toffee

  2. Remove from heat immediately

  3. Pour liquid toffee evenly into an ovenproof dish

  4. Using a different saucepan, heat Milk with Vanilla Essence

  5. Once warm, remove saucepan from heat. Don’t let it boil

  6. Beat the Eggs with ½ cup of White Sugar in a bowl

  7. Stir this mixture into the warmed Milk

  8. If lumpy, strain out the lumps before continuing

  9. Stand the ovenproof dish in a deep baking tray, half filled with cold water

  10.  Pour the liquid mixture into the ovenproof dish over toffee base

  11.  Place the baking tray in the oven

  12.  Bake at 180°C (356°F) for 45mins or until set (insert a clean knife in the thickest area to test firmness)

  13. Serve Creme Caramel in a bowl, and drizzle with some of the toffee sauce. Goes well with icecream.

 

Creme Caramel Recipe in Bowl

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    { 4 comments… read them below or add one }

    maryam November 18, 2013 at 8:32 am

    thanks for this recipe.i am from iran if you have another  recipe for desert plz email

    Reply

    admin April 20, 2014 at 1:21 am

    More dessert recipes are available at http://www.reciperaptor.com :)

    Reply

    denitsa April 18, 2014 at 8:25 am

    when you say "beat eggs", do you mean beat the white of the egg with a machine (i.e. a mixer) to become like snow? or just by hand? 
    thanks,
    denitsa
     

    Reply

    admin April 20, 2014 at 1:18 am

    “Beat Eggs” means don’t separate the eggs into yolks and whites, just crack the eggs into a small bowl and beat them.
    I normally just beat eggs by hand, with a fork or spoon, or with a hand powered beater. You only really need an electric beater if you are beating egg whites for meringues or other recipes where you need them in snow form.

    Reply

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