Thursday, 14 April 2016

Creme Caramel

Ingredients for the custard:
1 ½ cups evaporated milk
2 large eggs + 1 yolk
3 tablespoons sugar
1 teaspoon vanilla extract

Ingredients for the caramel:
½ cup sugar
3 tablespoons water

Combine half cup of sugar and 3 tablespoons of water in a pan and heat. Do not stir the mixture. Hold the pan by the handle and swirl gently till you get an amber color.

Divide the caramel evenly between 6 silicone cups and set aside while you make the custard. You can use 4 ramekins if you have those...or foils cups. (If you're using silicone cups (like me), have them in the pan they'll be baking in before you fill them. It'll be easier to transport into the oven).

Now add the eggs, vanilla and sugar to a bowl and whisk thoroughly. Add the milk and whisk well to combine.

Divide the custard evenly into the caramel cups.

Pour boiling water into the baking pan till it's about half way up the sides of the cups.

Pop into the oven and bake till the center is set. Baking time will depend on your oven temperature and the size of your cups (mine baked for 20mins at 200C). When they are set, remove from the pan and let cool. Refrigerate for at least 3 hours or overnight before serving.

Enjoy the creamy goodness of the easiest dessert ever ;)

TIP FOR PEOPLE THAT DON'T HAVE AN OVEN: This dessert is actually steamed and not "baked" per se, so you can totally do this on a stove. Just use a foil bowl instead and cover with foil. Add to a pot of boiling water(make sure the bowl isn't touching the boiling water), cover the pot and cook till the center is set. I tested it and it worked.