Creme Caramel is one the most favorite desserts found on the restaurant menus. It has a creamy texture and is mildly sweet with vanilla flavor.It is melt mouth dessert which will leave you wanting for more.
500 ml milk
200 ml fresh cream
1/2 cup sugar for caramel
4 tbsp sugar
2 tsp vanilla essence
Take a broad bottom pan. Add 1/2 cup sugar to it. Add 2 tbsp water to the sugar. Let the sugar melt & then it will caramalise after 5-8 minutes. When it gets golden brown colour, turn off the heat.
Pour this caramel to individual moulds (oven proof) so that it covers the bottom of the mould. I have used aluminium moulds. Let it cool. But do not refrigerate it.
Heat milk in pan. Add sugar to it & stir till it disolves. Now slowly add fresh cream to it. Mix well so that milk & cream blend together. Let it cool to luke warm temperature.
In a separate bowl whisk 4 eggs along with vanilla essence. Now mix the whisked eggs slowly to the milk- cream mixture. Take care not to mix eggs when the milk is hot else the eggs will curdle.
A smooth creamy creamy mixture will be formed. Pour this mixture slowly into the caramel moulds.It makes about 8 caramel moulds.
Preheat oven to 160 C for 10 minutes.
In a baking tray place all the moulds & pour hot water in the tray so that it reaches half the level of the moulds.
Bake for about 30-35 minutes. Once the centre is firm the caramel is baked. Do not over bake it. The centre should feel slightly wobbly. Let it cool to room temperature. Then refrigerate for 3-4 hours.
Demould just before serving. Delicious Creme caramel is ready to be served.