Creme Caramel

Creme caramel is a family favourite. I make this a couple times a month for my husband. He loves it. Especially once I started using vanilla seeds instead of vanilla essence. Although both are just as delicious, the use of vanilla seeds was beautiful and it elevated the dish to a whole other level.

I will just leave this recipe here for you to try and you can tell me yourself. Happy Baking everyone.

Preparation Time 15 minutes

Cook Time 30 minutes

Chill Time 1 hour

Yields 2 x 300 ml dishes

Ingredients

1/2 cup sugar

2 tablespoons water

2 eggs

1/3 cup milk

1/2 cup heavy cream

1/3 cup sweetened condensed milk

1/2 teaspoon vanilla/ seeds of half a vanilla pod

Instructions

Place the sugar and water in a pan on a medium heat without stirring until the sugar turns an amber colour.
Carefully pour the caramel into 1 700 ml ceramic dish or between 2 smaller 300 ml dishes.
While the caramel cools, combine the eggs, milk, cream, condensed milk and vanilla (or vanilla seeds) n a bowl. Whisk until well combined.
Strain the mixture over the cooled caramel.
To steam the caramel, place a large pan on the stove. Add a stand and cover the creme caramel dish with foil to stop water from falling into it.
Place the dish on the stand in the pan. Add 1 inch of water in the pan without it pouring into the caramel. Close the lid and steam the pudding on a medium heat for 30 minutes or until it sets.
Once it is cooked, invert the pudding into a serving dish and chill before serving.