Cream Caramel

Cream Caramel

Prep. 25 mins
Cooking 45 mins
Serving 6

INGREDIENTS Measurements

  Caramel

2 cups sugar
1/4 cup water

  Crème

3 cups milk
6 eggs
3/4 cup granulated sugar
1 teaspoon vanilla
Ground (cardamom/ cinnamon/ saffron)
Whipped cream, fresh fruits for garnish

METHOD

  Caramel

  • Combine sugar and water in a heavy-bottom saucepan over medium heat, until sugar dissolve.
  • Brush the sides of the pan with little water to prevent sugar from crystalizing.
  • Shake the pan to ensure even distribution of heat and until syrup turns golden brown.
  • Remove from heat.
  • Divide caramel among ramekins or cream caramel pan, tilting carefully to coat evenly. Let cool.

  Crème

  • Preheat the oven to 170 degrees C.
  • Heat milk in a saucepan over medium heat just below the boll point, remove.
  • Whisk eggs, sugar and vanilla in a bowl with electric mixer.
  • Add some hot milk while whisking to warm the egg mixture.
  • Whisk the remaining milk gradually, and strain.
  • Pour the crème mixture into the pan or the ramekins over the caramel.
  • Place the ramekins or pan in a larger baking dish.
  • Place on the middle rack of the oven.
  • Pour Boiling water carefully into the baking dish until half the way up the sides of the pan or ramekins.
  • Bake for 35 to 45 minutes or until custards are almost fully set.
  • Remove from the hot water bath and let stand to cool for few minutes.
  • Refrigerate for about two hours or until well chilled.
  • Place cake pan in a hot water bath for 3 minutes, to liquefy caramel on the bottom, then invert onto a serving plate.
  • Garnish with whipped cream and fresh fruits.

CHEF NOTES

  • You can add ground (cardamom or cinnamon or saffron) to the cream for different flavor.

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