JUNE RECIPE OF THE MONTH
A very British recipe for the traditional Creme Caramel. I've tried various recipes for this favorite dessert of mine, but I like this one the best. It is not too sweet, and isn't that the point of Creme Caramel?
CREME CARAMEL
2 oz granulated sugar (in US = 1/4 cup regular sugar)
2 TBSP water
1 pint (in US = 2 1/2 cups) milk
4 eggs
1 oz caster sugar (in US = 1/8 cup fine sugar)
2 - 3 drops vanilla
Warm a 1 liter (in US = approx 1 quart) dish.
In heavy based pan, dissolve granulated sugar in water over gentle heat.
Bring to a boil rapidly, until rich brown color.
Pour immediately into warm dish and allow to cool.
Heat milk to scalding point.
Mix together eggs, caster sugar and vanilla.
Pour into the milk and mix.
Strain into prepared dish.
Place into bain marie (double boiler**) with 1" of hot water. Cook at 160* C (in US = 325* F) for 50 - 55 minutes.
Cool and invert into shallow dish to serve.
** If you don't have a double boiler, put a smaller pan inside a larger pan containing about 1" of water. Keep the water quietly simmering for the correct temperature.
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Last Updated: June 16, 2007
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