Here’s a dessert that’s all about Milk, Sugar, and a few Eggs whipped together to perfection! A great Crème Caramel holds its shape when you flip it out of the mould—no messy puddles here! Each slice should be smooth and satisfying, staying intact as you cut right through.
Ingredients
– For the Caramel –
1/2 cup Sugar
2 tbsp Water
– For the Egg Custard –
2 cups Milk
4 Eggs
1/2 cup Sugar
1 tsp Vanilla Essence
Method
To Make the Caramel
- In a saucepan, mix sugar and water and cook it on a slow flame.
- Once it turns that perfect golden brown, take it off the heat and pour into a lightly greased mould. Swirl it around to coat the bottom.
To Make the Egg Custard
- Preheat your oven to 150°C.
- Blend eggs, sugar, and a dash of vanilla essence lightly with a hand mixer.
- Pour in boiled, cooled milk, then strain the mix.
- Carefully pour this custard mix over the caramel layer in the mould.
Assembling the Dessert
- Set up a deep pan with water, filling it up about a third of the way. Gently place your mould in this water bath.
- Bake in the oven at 180°C for about 30-40 minutes until the custard is set. You’ll know it’s done if you give the mould a gentle shake, and it’s not wobbly.
- Let it cool down, then pop it in the fridge for at least 4-6 hours to set perfectly.
Note: Do not over bake or bake on high temperature.
To Serve
- Once it’s chilled, run a knife around the edges to release it.
- Place a serving plate on top, flip it over, and voilà! A stunning caramel custard awaits!
A good crème Caramel retains its shape once demoulded. It should not fall apart when you cut through it.