Creme Caramel

I made this for our dessert over the weekend. This is similar to our Leche Flan only that the Philippine dessert is heavier and has more egg yolks to the ingredients.

Creme caramel is a rich custard dessert with a layer of soft caramel on top. 

Some of you asked for the recipe so I am updating this entry. I share with you the recipe:

Ingredients

1 1/3 cup sugar

3 cups full cream milk

1 tsp vanilla

4 large eggs

Here's how

1. To make the caramel, place 2/3 sugar in a large saucepan. Add water just enough to dissolve.Wait until it boils and turns brown. Remove quickly least you risk a bitter caramel. Pour caramel to your mould or glass baking dish or ramekin.

2. In another sauce pan, warm milk and dissolve the remaining sugar until it boils. 

3. Stir on vanilla.

4. In a large bowl, whisk the eggs until frothy. Stir in warm milk very slowly. Whisk to blend completely.

5. Pour mixture over the mould with caramel. Place it on an oven proof dish. Fill the dish with water to about 2/3 height of the mould.

6. Bake for 40 minutes in 170 C degrees, Gas 4. The water should not boil while baking.

7. It is dine when the custard has set. you can prick with a knife.

8. Remove and let cool. Chill overnight.

9. Before serving, run a knife on the edge before turning over onto a plate.

Happy cooking!

An entry for