Tuesday, October 29, 2013

Gregory's Creme Caramel

--> Tonight I’ve made an amazing pudding you’ve probably heard of it before it’s called a crème caramel well this is how to make one. It serves 6 to 8.

·      3 eggs                                             
·      3egg yolks
·      1 and three quarter cups of sugar
·      450ml of milk
·      225ml of double cream
·      Half a tsp of vanilla extract  

Put the three eggs and the three egg yolks in a bowl with three quarters of a cup of sugar and beat them until it becomes thick and creamy. In a saucepan put all the milk and cream then put it on the hob until it starts to simmer. Pour the hot cream and milk gradually into the egg mixture, stirring it as you pour it. Add the vanilla extract and stir in. heat the sugar that you have left I a heavy bottomed saucepan until the it start’s melting. Continue to heat the sugar, stirring it all the time when it turns light brown colour and has a syrupy consistency it will probably take about 6-8 minutes to do this. Divide the syrup into 6-8 ramekins if you don’t have any then you could use a small dish will do swill the sugar round so it leaves some up the sides, it is best to do this quickly as the sugar dries quickly. Place the ramekins/dishes in a baking tray full of boiling water, then put a sheet of foil on top of the custard to stop them browning too much, then bake in a pre-heated oven 180c mark 4 for 45-50 minutes.

When the custard is done (you can tell when because if you put a knife in it and it comes out clean there done) cool the custards and take them out by running a thin bladed knife around the outside of the dishes. Serve them hot or cold.   

Blog post written by Gregory                

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