Creme Caramel

  • 1 cup granulated sugar, divided
  • 5 eggs
  • 1/4 teaspoon salt
  • 3 cups milk
  • 1 1/2 teaspoons vanilla extract

  1. Melt 1/2 cup of the sugar in a small skillet over medium heat, stirring, until its a light brown syrup; pour into 8 buttered ramekins or custard cups.
  2. Place ramekins into a shallow baking pan for easier handling; preheat oven to 300°F.
  3. Beat eggs, salt & remaining sugar in a large bowl with mixer at low speed until lemon coloured; gradually beat in milk & vanilla extract.
  4. Divide the custard mixture among the ramekins; pour HOT water into pan within 1 inch of top of cups.
  5. Bake for 1 hour until a knife inserted in the centre comes out clean.
  6. Remove ramekins from Baking pan & cool on wire rack; refrigerate.
  7. To serve, loosen the custard from the cups with the tip of a sharp knife; invert onto a dessert dish, letting the syrup run down onto the side of the dish.

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