Classic Creme Caramel

INGREDIENTS

Ingredients: 
Caramel

100 g ( ½ cup) Huletts White Sugar
75 ml (5 tablespoon) Water

Custard

625 ml (2 ½ cups) Milk
45 ml (3 tablespoon) Huletts White Sugar
5 ml (1 teaspoon) Vanilla Essence
2 Eggs
3 Egg Yolks
Method: 
Caramel
In a heavy-based saucepan, heat the
sugar and water over a low heat,
stirring until the sugar dissolves
completely.
Increase the heat to a moderately high
heat and allow the syrup to come to
the boil.
Cook for 3–4 minutes or until it turns
to a light golden colour. Do not stir
– this is to prevent crystallisation.
Remove the pan from the heat and pour
the caramel into six ramekin dishes –
or one larger dish – swirling to coat
the base and sides. Do not allow the
caramel to cool before pouring it into
the dish/es.

Custard
In a heavy-based saucepan, bring the
milk and sugar to the boil over a
medium heat, stirring to dissolve the
sugar.
When the sugar has dissolved, add the
vanilla essence and remove from the
heat.
In a medium-sized mixing bowl, beat
the eggs and the egg yolks until they
thicken and become pale yellow.
Gradually add the milk mixture to the
beaten eggs, stirring well.
Strain the custard into a jug and pour
it into the ramekins.
Place the ramekins in a deep baking
tin and add enough boiling water to
reach halfway up the sides of the
ramekins.
Place the baking tin in the lower part
of the oven and bake at 170°C for 40
minutes, or until the centre of the
custard is firm when pressed with a
finger. Do not allow the water to
simmer during baking because, if it
does, the custard will have a grainy
texture (if the water does begin to
simmer, lower the oven temperature
immediately).
Remove the ramekins from the water and
allow to cool thoroughly. Refrigerate
for at least an hour before serving.
Run a knife around the edge of the
ramekins and invert onto serving
dishes.

METHOD

http://www.hulettssugar.co.za/step_into_
our_kitchen_classic_creme_caramel_decade
nt_desserts_recipes

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