獨孤求丙

獨孤求丙

CRÈME CARAMEL RECIPE

Ingredients:

1) Eggs: If using extra large: 3 whole eggs + 3 egg yolks only
for regular size: 4 whole eggs + 2 egg yolks only
2) 2 cans (740 ml) evaporated milk + 160 ml of regular milk. For lighter version: 1 can (370 ml) evaporated milk + 530 ml of regular milk
3) Vanila extract: 3 tsp
4) White sugar for custard: ½ cup
5) White sugar for caramel: ¾ cup
6) Ovenproof dish (I use Pyrus 24cm pie dish)

Method:

1) Caramel preparation: Place ¾ cup of white sugar in a saucepan over medium-high heat. Cook for 2-3 minutes, then keep stirring with a metal spoon, for another 2-3 minutes until sugar dissolves and turns to a deep caramel colour.
2) Pour caramel into a baking dish and let it flow evenly over base of the dish.
3) Preheat oven to 325◦F.
4) Combine evaporated milk +regular milk+vanilla+sugar(1/2cup) into the same saucepan when making the caramel. Stir over medium heat until hot. Remove from heat.
5) Whisk eggs + egg yolks in a large bowl. Slowly add hot milk mixture, stir constantly.
6) Strain custard into the baking dish.
7) Water bath: Place a tea towel in base of a roasting pan (to stop baking dish base overheating). Place dish on tea towel. Pour boiling water into roasting pan for ½ inch deep.
Bake for 50 min at 325F or until a toothpick inserted into the centre comes out clean.
9) Cool at room temperature. Refrigerate for not less than 6 hours. Run a toothpick around edge of custard and invert onto a plate to serve.

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June 12, 2009 Posted by | Recipes | 1 Comment