Cream Caramel


For caramel:

100 grams of powdered sugar,

2 tablespoons of water

For the custard:

2 glasses of hot milk

60 grams of powdered sugar

2 tablespoons of vanilla extract

3 lightly beaten eggs


For caramel, put the powdered sugar and water in a small sauce pan, wait for the sugar to melt without touching it, shake the pan gently when necessary. When the mixture is slightly browned, divide it into 6 creme caramel cups and let it cool. For the custard, add the powdered sugar and vanilla extract to the hot milk and whisk until the powdered sugar dissolves. In a separate bowl, beat the eggs. Slowly add the milk mixture to the egg with the help of a tablespoon and continue to whisk. Divide the mixture into the ovenware. Place the containers on a large tray. Fill the tray with enough hot water to cover half the containers. Bake in a preheated 180 degree oven for 40 minutes. Take it out of the oven and let it cool. Let it rest in the refrigerator for at least 4-5 hours after it cools down. When serving, go over the edge of the inside of the containers with the knife. Turn it upside down on serving dishes, carefully remove and serve.

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