Can you believe, I've never made creme caramel before? That is until now (and yes, the diet is coming along fine, thank you for asking!). I think I've always been a little intimidated by them. They look (from an eater's perspective) so delicate and fragile, that I thought they must be hard to make. Oh, how wrong I was! I'm shocked (and a little scared for my waistline) at how easy this was!
Ingredients:
Sauce:
100g of Caster Sugar
125ml water
6 Eggs
395g can condensed milk
375g can evaporated milk
Putting it all together:
In a saucepan over medium heat, stir sugar and water together until sugar dissolves.
Bring it to a boil and keep stirring until you get a lovely caramel colour to it (but not too dark. Don't burn the sucker).
Pour into about 6 ramekins, making sure the bottoms are well coated.
In a bowl, beat the eggs, and add in the two types of milk. Whisk it the mix gently until everything is nice and smooth.
Strain through a fine sieve into the ramekins.
Place the ramekins in a deep roasting pan and fill it (the pan, not the ramekins) with boiling water. Water should come up to about half way the ramekins.
Bake at 160°C for 45 minutes to an hour or until firm. Give the ramekins a test jiggle, and if the custard wiggles uniformly, you're good.
Remove from the oven and set aside to cool. Refrigerate to firm.
When ready to serve, run a knife around the ramekin, then invert onto a platter. The hard caramel base will have liquefied to form a runny caramel coating.
Ingredients:
Sauce:
100g of Caster Sugar
125ml water
6 Eggs
395g can condensed milk
375g can evaporated milk
Putting it all together:
In a saucepan over medium heat, stir sugar and water together until sugar dissolves.
Bring it to a boil and keep stirring until you get a lovely caramel colour to it (but not too dark. Don't burn the sucker).
Pour into about 6 ramekins, making sure the bottoms are well coated.
In a bowl, beat the eggs, and add in the two types of milk. Whisk it the mix gently until everything is nice and smooth.
Strain through a fine sieve into the ramekins.
Place the ramekins in a deep roasting pan and fill it (the pan, not the ramekins) with boiling water. Water should come up to about half way the ramekins.
Bake at 160°C for 45 minutes to an hour or until firm. Give the ramekins a test jiggle, and if the custard wiggles uniformly, you're good.
Remove from the oven and set aside to cool. Refrigerate to firm.
When ready to serve, run a knife around the ramekin, then invert onto a platter. The hard caramel base will have liquefied to form a runny caramel coating.