Recipe Creme caramel : Practical and Delicious

Recipe Creme caramel : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Creme caramel. You are currently reading Recipe Creme caramel : Practical and Delicious. This recipe is the creation of the chef Donna Boyle. Recipe Creme caramel requires 6h 40m, cook 50m and serve 6. Caution: allergy Contains milk, egg and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Creme caramel is a stylish gluten-free dessert which everyone will love.

Ingredients:

5 Ingredients

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  1 1/4 cups caster sugar
  
  
  


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  300ml thickened cream
  
  
  


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  1 1/2 cups milk
  
  
  


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  1 tsp vanilla extract
  
  
  


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  6 eggs
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 170°C/150°C fan-forced. Combine 3/4 cup sugar and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Pour sugar mixture into six 1 cup-capacity, ovenproof dishes. Set aside to set.
  
  
  


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  Step 2
  
  
  
  
  Combine cream

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  (300ml thickened cream), milk (1 1/2 cups milk) and vanilla (1 tsp vanilla extract) in a saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until small bubbles form at edge of pan. Remove from heat.
  
  
  


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  Step 3
  
  
  
  
  Whisk eggs (6 eggs) and remaining sugar in a bowl until pale and creamy. Slowly add cream mixture, whisking constantly. Strain mixture into a jug. Divide between dishes.
  
  
  


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  Step 4
  
  
  
  
  Place dishes in a large baking dish (see tip). Pour boiling water into baking dish until halfway up the sides of smaller dishes. Bake for 30 minutes or until just set. Remove baking dish from oven. Remove dishes from water. Set aside to cool. Refrigerate overnight. Run a thin knife around edge of each dish. Turn out onto 1cm-deep plates. Serve.
  
  
  

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