This delicious dessert is very easy to make and it reminds me of my childhood.
Enjoy!
creme caramel
12 portions
Ingredients
750ml full fat milk
6 eggs
300g caster sugar
1 tsp vanilla essence
Method
Heat the oven to 180C.
Beat the eggs with 150g sugar until the sugar dissolves, then add the milk and vanilla essence and incorporate them into the eggs mixture.
In a saucepan put the rest of the sugar and, on a medium to low heat and not stirring, let the sugar caramelize until it has an amber color. Swirl at the end to be sure all the sugar dissolves.
When the caramel is ready, immediately coat the bottom of a cake form with it and leave it to cool, then pour in the milk-eggs mixture.
Place the cake form in a large roasting tin, into the preheated oven on the middle rack, and fill the tin with warm water, up to half of the cake form.
Bake for 40 minutes, take it out and let it cool, then put it in the fridge for 1-2h.
When ready to serve the creme caramel, place a larger plate with the face down on top of the cake form, then turn all upside down. Remove the cake form, which is now on top of the plate.
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