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Recipe - Cream Caramel

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January 31, 2013 / Cake / By
Dinh

I love eggs and I love desserts with a creamy, smooth texture; so one of my favourite desserts is cream caramel. This dish is often cooked in the oven, but I prefer to steam it as I find that it's easier to control the temperature, and the end result is a silky smooth cream caramel. Check out my recipe below:

Caramel - ingredients
100g sugar
125ml water

Custard - ingredients
3 eggs
50g sugar
500ml milk
A few drops of vanilla essence

Serves approx. 4-6 people

Method
1) To make the caramel, place the sugar and water in a small saucepan. Bring to the boil and let it boil continuously until it becomes a golden brown colour (about 5-10min). Once the correct colour is obtained, pour the caramel into either a big heatproof dish or I personally prefer to use ramekins (if using ramekins, distribute the caramel evenly among the ramekins).

2) Then, beat the eggs, add the sugar, vanilla essence and milk to make the custard. To make sure the custard is extra smooth, place the mixture through a sieve. Then carefully pour the custard mixture over the caramel in the heatproof dish in step 1 (or ramekins).

3) Cover the dish/ramekins with aluminium foil, then place dish in a steamer. Bring the water to a boil, then bring it down to a low simmer. Let it simmer for about 1 hour, or until the centre cuts cleanly with a knife.

4) Let it cool, then turn it over onto a serving dish, so the caramel sauce flows over the custard. I personally like eating it while it is still a little warm. Otherwise, if you like it cold, after it's cooled, place it in the fridge for a few hours before serving.

Enjoy!


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Country: Australia

Province/State: New South Wales

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