Recipe Vanilla-bean creme caramels : Practical and Delicious

Recipe Vanilla-bean creme caramels : 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 Vanilla-bean creme caramels. You are currently reading Recipe Vanilla-bean creme caramels : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Vanilla-bean creme caramels requires 3h 55m, cook 1h and serve 6. Caution: allergy Contains milk, egg and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

5 Ingredients

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  180g caster sugar
  
  
  


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  150ml milk
  
  
  


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  300ml thin cream
  
  
  


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  1 vanilla bean, split
  
  
  


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  4 eggs
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Place 150g of the sugar and 4 tablespoons of water in a heavy-based saucepan over low heat and stir to dissolve the sugar. Once sugar has dissolved, increase heat to medium-high and cook until sugar turns golden brown. Divide between six dariole moulds. Set aside to cool completely.
  
  
  


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  Step 2
  
  
  
  
  Preheat the oven to 150°C.
  
  
  


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  Step 3
  
  
  
  
  Place milk and cream in a saucepan. Scrape in vanilla seeds and add bean too. Bring to the boil. Remove from heat and set aside for 30 minutes to infuse.
  
  
  


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  Step 4
  
  
  
  
  Beat eggs lightly with remaining sugar (do not overbeat). Add to infused cream and stir to combine.
  
  
  


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  Step 5
  
  
  
  
  Strain mixture into a jug, discard the bean, then fill the moulds. Place moulds in a roasting pan and pour in boiling water to come halfway up the sides of the moulds. Bake for 45 minutes. (The creme caramels should feel quite firm but still have a slight wobble.) Remove from the roasting pan and set aside to cool. When cool cover with plastic wrap and refrigerate for at least 3 hours or preferably overnight.
  
  
  


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  Step 6
  
  
  
  
  When ready to serve, loosen around edge with a knife and invert caramel onto a plate. Serve with thick cream.
  
  
  

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