Homemade Crème Caramels Using Five Ingredients
August 2nd 2009 04:45
Ingredients
6 Eggs
4 Egg Yolks
900ml Milk
120g Sugar
4drops Vanilla essence
40ml Golden Syrup
Method
Beat the eggs and egg yolks in a bowl and combine with the sugar and vanilla.
Warm the milk and stir it into to the egg mixture. Do not boil the milk.
Put a teaspoon of Golden Syrup into the bottom of the cups and place them in a deep baking tray. The tray I have used was not quite deep enough which caused bubbles around the edges.
Pre-heat the oven to 165°c and boil a full kettle of water.
Pour the egg mixture into the cups.
For safety, partially fill the baking tray with boiling water and put the tray into the oven.
Use a jug to fill the baking tray with boiling water.
Allow to cook for twenty minutes.
Carefully remove one or two of the cups to lower the water level, then remove the tray from the oven.
Remove the cups from the water and allow them to cool for half an hour before refrigerating them.
To turn the desserts out, briefly warm the outside of the cups with hot water, then run a thin knife around the inner rim.
Use the knife to allow a bit of air into the cup as you invert it over a bowl.
The dessert should slide out followed by the sauce.
Serve crème caramels with whipped cream or without any accompaniment.
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Comment by Helen Randell
Rough Cooking
Thanks for this one Glen