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Creme Caramel is a dessert with a layer of caramel sauce with custard on the bottom. The main ingredient used here is egg. It is often cooked on stove top or in a oven. It is mostly cooked and served in ramekins.
Ingredients
Eggs - 5 Thick Milk - 500 ml (boiled & cooled) Sugar - 1/4 cup (more or less) Vanilla Extract - 1/4 tsp For Caramel Syrup:- Sugar - 1 cup (more or less) Water - 5 tbsp For icing:- Whipping Cream - 1/2 cup Icing Sugar - 3 tbsp to 4 tbsp Vanilla Extract - 1/4 tsp
Instructions
- Blend the eggs and sugar until incorporated. Add milk, vanilla extract and blend well.
- Meanwhile, in a pot add the sugar, water and cook on medium low flame. Keep stirring and cook until light golden color.
- Pour the syrup to the ramekins or baking dish. Pour the batter into the ramekins or baking dish.
- Preheat oven at 225 degree, place the baking dish into another bowl and fill 1/2 of the bowl with water, bake for 30 minutes or until done.
- Now remove creme caramel cover with a foil and continue to cook for another 5 to 10 minutes. Cool in room temperature and the refrigerate it for 5 hours.
- Now prepare the icing, freeze the bowl and whiskers for about 30 minutes. Add the whipping cream to the bowl and beat on low speed until it begins to thicken for 3 to 4 minutes.
- Add vanilla extract, icing sugar, and beat until stiff peaks forms.
- Take the creme caramel from the refrigerator and flip to a plate and remove the excess syrup from the plate.
- Now add the icing to a pipe bag and design it over your creme caramel. Serve immediately.
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