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Creme Caramel
Ingredients:
Creme Caramel
Method:
Creme Caramel
- Preheat oven to 170°C on fan forced cooking function
- For the caramel, place the sugar and water in a saucepan on low heat. When the sugar has melted increase the heat to high for another 4-5 minutes until it turns golden
- Remove from heat immediately and divide the mixture into 8 ramekins (8cm diameter). Set aside
- Slit vanilla pod in the middle and add to a saucepan with cream and milk. Bring to a simmer for 5 minutes
- In a mixing bowl, whisk the rest of the sugar with eggs until light and creamy. Pour the cream mixture into the cream/milk - continually whisking
- Pour the egg mixture into the ramekins
- Transfer the ramekins to a baking dish. Fill the baking dish with boiling water until half full
- Place in the middle of the oven and bake for 30 minutes
- When ready, remove the ramekins from the water and set aside to cool before placing in the fridge to chill overnight
- Serve with extra whipped cream and fresh berries
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