Lunch: Crème Caramel
Don't be discouraged by homemade caramel — it's not as difficult as you think! This fancy crème caramel will amaze your guests, but it's still an easy dessert.
Ingredients
3/4 c. superfine sugar
1/2 c. water
6 eggs
1 tsp. vanilla extract
1/3 c. superfine sugar
1 1/4 c. cream
1 3/4 c. milk
Instructions
Preheat oven to 350 degrees F/325 degrees F fan-forced.
Combine sugar and the water in medium heavy-based saucepan; stir over heat, without boiling, until sugar dissolves. Bring to a boil; boil, uncovered, without stirring, until mixture is a deep caramel color. Remove from heat; allow bubbles to subside. Pour caramel into a deep 8-inch round cake pan; cool completely.
Whisk eggs, extract, and extra sugar in large bowl.
Combine cream and milk in medium saucepan; bring to a boil. Whisking constantly, pour hot milk mixture into egg mixture. Strain mixture into cake pan.
Place pan in baking dish; add enough boiling water to come halfway up side of pan. Bake, in oven, about 40 minutes or until set. Remove custard from baking dish, let stand until cool, cover; refrigerate overnight.
Gently ease crème caramel from side of pan; invert into deep-sided serving plate. View helpful photos of the some of the steps above here.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
