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Friday, 2 August 2013

Cream Caramel..

  Cream Caramel a famous dessert which is presented with caramalised sugar.enjoy the recipe :)


      6 Tbsp (6oz) sugar


      8 eggs

      1 kg milk (fresh or tetrapak)

      1 tsp vanilla essence

      Few drops yellow colour

      6 Tbsp (6oz or 1/2 cup) fine sugar

      Preheat oven to 180 degrees

      Place pan on heat, add sugar for base and cook till golden colour. Remove immediately and pour into mould*. Let caramel cool. ***pls be careful caramel is very hot and can burn***

      In a seperate bowl whisk together eggs and sugar. Once well mixed add milk and vanilla. Strain though sieve so custard will be silky to another bowl. Using a cup, gently pour seived custard into caramel filled mould.

      Place mould into a high edge dish or pan and fill half way of pan with water. Bake in oven for 1 hour.
1 hour in a water bath - put cream caramel in a high edge dish fill pan with water so it is half way up on the outside of creamcaramel dish and bake.

      Once cream caramel is cooked, allow to cool for 1/2 an hour on bench, then put in fridge for at least 6hrs (or overnight) and then turn over to serving dish and serve chilled.

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