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Créme Caramel

Créme Caramel, by Reggie Soang

Creme Caramel
Makes: 6

Prep Time: 5 minutes
Total Time: 10 minutes (not including inactive time)

Ingredients:
Custard Base:
2 cups/430g whole milk
4 eggs, beaten
1/2 cup/115g sugar
1/4 t salt

Caramel:
1/2 cup/230g sugar
1 tablespoon water

  1. Pre-heat oven at 325F.
  2. For the custard base, combine milk, eggs, sugar, and salt, with a blender or whisk. 
  3. To make caramel, heat sugar and water until an appealing brown. Pour it into ramekins and swirl the ramekins to make sure it covers the bottom. Cool down completely into a hard candy.
  4. Set up an ovenproof roasting pan and fill the pan so that the water comes half-way up the sides of the pan. Pour in the custard base and place the ramekins inside the roasting pan. Cover the roasting pan with a tin foil. 
  5. Bake the custard for 30 minutes. Once the custard is set, remove them to a rack to cool, and then refrigerate for several hours until thoroughly chilled.

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