recipes:sweets:creme_caramel
no way to compare when less than two revisions
Differences
This shows you the differences between two versions of the page.
— | recipes:sweets:creme_caramel [2009/03/19 16:34] (current) – created christian | ||
---|---|---|---|
Line 1: | Line 1: | ||
+ | ====== Creme Caramel ====== | ||
+ | |||
+ | ===== Ingredients ===== | ||
+ | ==== for the caramel ==== | ||
+ | * 125g caster sugar | ||
+ | * 50 ml water | ||
+ | |||
+ | ==== for the creme ==== | ||
+ | * 600ml whole milk | ||
+ | * 1 vanilla pod | ||
+ | * 3 tbsp caster sugar | ||
+ | * 4 large eggs | ||
+ | |||
+ | Pre-heat the oven to 150 degrees. Heat 200ml of the milk and add the sliced-open vanilla pod. Boil for 10 minutes. | ||
+ | |||
+ | Leave to cool. | ||
+ | |||
+ | Place 125g of sugar together with the 50ml of water in a saucepan. Bring to a boil and keep boiling until dark golden brown in colour (over 10 minutes or so). | ||
+ | |||
+ | Quickly plunge bottom of the saucepan in cold water, then quickly distribute amongst the 6 ramekins. Swivel around to cover the base of each ramekin. | ||
+ | |||
+ | Whisk the eggs with 3 tbsp sugar, beat in all of the milk. Divide between ramekins. | ||
+ | |||
+ | Fill roasting tin half with boiling water and put the ramekins into it - you want the water to reach half way up the ramekins. Put into the oven for 45 minutes. | ||
+ | |||
+ | Cover and chill overnight. | ||
+ | |||
+ | Turn out before serving. | ||
+ | |||
+ | |||
recipes/sweets/creme_caramel.txt · Last modified: 2009/03/19 16:34 by christian