Recipe Caramel creme caramel : Practical and Delicious

Recipe Caramel 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 Caramel creme caramel. You are currently reading Recipe Caramel creme caramel : Practical and Delicious. This recipe is the creation of the chef Michelle Southan. Recipe Caramel creme caramel requires 30m, cook 1h and serve 8. Caution: allergy Contains milk, egg and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Perfect for an after-dinner dessert, these creme caramel puddings taste as good as they look.

Ingredients:

8 Ingredients

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  270g (1 1/4 cups) caster sugar
  
  
  


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  80ml (1/3 cup) water
  
  
  


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  375ml (1 1/2 cups) milk
  
  
  


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  250ml (1 cup) thickened cream
  
  
  


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  4 eggs
  
  
  


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  2 egg yolks
  
  
  


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  55g (1/4 cup, firmly packed) brown sugar
  
  
  


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  2 tbsp golden syrup
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 160°C. Place the caster sugar and water in a saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Boil, without stirring, occasionally brushing down side of pan with a pastry brush dipped in water, for 3-4 minutes or until golden. Pour sugar mixture evenly among eight 125ml (1/2-cup) capacity ovenproof ramekins. Set aside for 5 minutes or until set.
  
  
  


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  Step 2
  
  
  
  
  Combine the milk and cream in a medium saucepan over medium heat. Bring to a simmer (do not boil). Remove from heat.
  
  
  


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  Step 3
  
  
  
  
  Place the eggs, egg yolks, brown sugar and golden syrup in a large heatproof bowl. Use a fork to whisk until well combined. Gradually whisk the milk mixture into the egg mixture. Transfer the mixture to a large jug, then carefully pour over the caramel in the ramekins.
  
  
  


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  Step 4
  
  
  
  
  Line the base of a large roasting pan with a tea towel and fold to fit. Place the ramekins on the tea towel in the roasting pan. Pour enough boiling water into the pan to reach halfway up the sides of the ramekins. Cover the roasting pan with foil. Bake in preheated oven for 40-45 minutes or until custards are just set. Remove from oven.
  
  
  


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  Step 5
  
  
  
  
  Transfer the ramekins to a baking tray and set aside for 2 hours to cool. Cover the ramekins with plastic wrap and place in the fridge for 6 hours or overnight to chill.
  
  
  


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  Step 6
  
  
  
  
  To serve, run a flat-bladed knife around the inside edge of the ramekins and carefully turn onto serving plates.
  
  
  

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