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| Creme Caramel |
It's been a while since I've posted a recipe, mainly because cooking and taking pictures at the same time is hard work when its you alone. But this weekend I made a creme caramel for dessert, and garnished it with some wild berries, and took some photos to share with y'all.
I adapted a recipe I found online (substituting evaporated milk for heavy cream, if you want the richness of heavy cream, where I used 1 and a 1/2 cup of Evaporated Milk you can instead use 1 cup of heavy cream and 1/2 cup of whole milk, additionally you can adjust the amount of sugar to suit you).
Ingredients:
1 1/2 cup of Evaporated Milk
½ Vanilla Bean, seeds scraped out with a sharp knife3Eggs
Pinch of salt
3 Tbsp of Granulated Sugar
For the Caramel:
½ cup of Granulated Sugar
3 Tbsp of Water
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| Vanilla Beans |
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| Caramel |
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| Ramekins |
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| Creme Caramel after having been baked |
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| Voila!Garnished Creme Caramel on our table |
Method:
1) Preheat the oven to 350 degrees. Fill a tea
kettle with water and let it come up to boil. Place 4 (6oz) ramekins in a
large roasting dish with high sides and set aside, and spray them with
non stick cooking spray.
2) In a small saucepan, add the evaporated milk, vanilla bean and a pinch of salt, cook over medium heat until it comes to a simmer then turn it off and let it sit while you work on the caramel.
3) In a saucepan, add the sugar and water, cook over medium high heat until the mixture turns a deep amber color. Be attentive at this stage, as you do not want the caramel to burn.
4) Divide the caramel between the 4 ramekins and immediately tilt the ramekins to make sure the whole bottom surface is covered in the caramel.
5) In a small bowl, whisk the eggs and egg yolk with the 3 tbsp of sugar until they are well mixed. Pour the warm milk mixture into the egg mixture and whisk well to combine. Remove the vanilla bean and divide the mixture between the ramekins.
6) Pour some hot water in your roasting pan up to about half way up the ramekins, bake them for about 35 to 40 minutes or until set.
7) Remove from the water bath and let them chill for a couple hours in the fridge or up to overnight.
2) In a small saucepan, add the evaporated milk, vanilla bean and a pinch of salt, cook over medium heat until it comes to a simmer then turn it off and let it sit while you work on the caramel.
3) In a saucepan, add the sugar and water, cook over medium high heat until the mixture turns a deep amber color. Be attentive at this stage, as you do not want the caramel to burn.
4) Divide the caramel between the 4 ramekins and immediately tilt the ramekins to make sure the whole bottom surface is covered in the caramel.
5) In a small bowl, whisk the eggs and egg yolk with the 3 tbsp of sugar until they are well mixed. Pour the warm milk mixture into the egg mixture and whisk well to combine. Remove the vanilla bean and divide the mixture between the ramekins.
6) Pour some hot water in your roasting pan up to about half way up the ramekins, bake them for about 35 to 40 minutes or until set.
7) Remove from the water bath and let them chill for a couple hours in the fridge or up to overnight.
To serve, run a small paring knife around
the edges and tilt upside down on a plate.
Thanks sooo much for stopping by.
XO,
Malika
Thanks sooo much for stopping by.
XO,
Malika
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