Creme Caramel

I know, I know everyone does Caramel Custard.  As a kid I hated it - my mom cooks absolutely beautifully but cannot make this.  Everyone I know would make this in the cooker  ?????? and it would taste eggy.  

I had the most amazing creme caramel on a trip to the UK and decided I had to overcome my fear of making this.  I absolutely hate using the cooker for any dessert.  My recipe is a baked one and uses half milk half cream.  In fact higher the proportion of cream to the milk the tastier it is.

Start of by making a nice caramel.  All this needs is sugar and a little bit of water.  You need to remember only to stir the sugar till it melts.  Once its melted please do not put a spoon into it.  Else it will crystalise.  Also you need to be careful not to let the sugar burn.  The time from a good caramel to a burnt caramel is probably just seconds.

Next you will need to make a custard - lots of eggs required.  This again requires care as to not let the eggs curdle so the temp of the milk / cream needs to be below boiling.  

Then all is simple.  Pour into the mould and stick it into the oven.  Recipe given below.

Recipe to follow

Serves - 08 people

Time - 15 min prep              45 min baking time                4-5 hours chilling time.

INGREDIENTS

• 4 tbsp sugar + 30 ml water
• 6 eggs
• 3/4 cup sugar
• 300 ml milk
• 300 ml cream
• a few drops of vanilla essence 

METHOD

• Start be preparing the dish for baking.  You will need a mould with a larger pan as this is going to be baked in a bain marie - well actually steamed.
• Fill the larger dish with water upto halfway mark.
• Preheat oven to 150C

• Make the caramel by melting 4 tbsp sugar alongwith 30 ml water.  Stir till sugar melts.  Once melted do not touch the pan with a spoon but swirl gently.
• Once it comes to a boil, turn down the heat and let is bubble till a golden colour is achieved.  
• Remove from heat immediately and pour into the mould that is being used.  Swirl the mould to cover the base and sides.  
• Place the mould in the larger pan.

• Beat the eggs and sugar till thick and creamy
• Mix the milk and cream till almost boiling.  DO NOT BOIL
• Pour into the egg mix, beating constantly.
• Add in the vanilla
• Strain the custard, if you see any lumps, directly onto the caramel.
• Place in the centre of the oven and bake for 40-45 min.  If the water reduces, top it up.

• Once done, cover with a cling film and bring to room temp
• Chill in the fridge for 4-5 hours and unmould before serving.