Je Mange. Donc, Je Suis.

Saturday 9 June 2012

Caramel Custard ( Crème caramel )

My favourite dessert of all time! :-) 
I am a loyal fan of Caramel, you name it... Caramba Caramel, Iced Caramel Latte, Caramel Toffee, Crème brûlée, Caramel ice-cream, etc. 
100 g caster (superfine) sugar
300 ml milk
1 vanilla pod or 1 teaspoon vanilla essence
80 g caster sugar
2 eggs (beaten)
2 egg yolks
To make the caramel, put the sugar in a saucepan and heat until it dissolves and starts to caramelize--tip the saucepan from side to side to keep the colouring even. Remove from the heat and carefully add 2 teaspoons water to stop the cooking process. Pour into six 125 ml ramekins and leave to cool.

Preheat the oven to 180°C.
  • Put the milk and vanilla pod in a saucepan and bring just to boil. 
  • Mix together the sugar, eggs and egg yolks. (I also add in a few drops of vanilla essence)
  • Strain the boiling milk over the egg mixture and stir well. 
  • Ladle into the ramekins and place in a roasting tin. 
  • Pour enough hot water into the tin to come halfway up the sides of the ramekins.
  • Cook for 35-40 minutes, or until firm to touch.
  • Remove from the tin and leave for 15 minutes.
Unmold onto plates and pour on any left-over caramel.

"Kaffee und Liebe sind heiß am besten."
the above German proverb states that,
“Coffee and love are best when they are hot.” :-P
♥ ♥ ♥ ♥
There's a Lebanese film called "Caramel" or Sukkar banat. A romantic comedy centered on the daily lives of five Lebanese women living in Beirut.... a dark-brown colouring with intense & aromatic taste of Caramel...Interesting! :-) Kindly visit for its storyline and so forth:-) Enjoy!


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