Crème Caramel – an elegant and delicious dessert absolutely known the world over. There’s nothing like the smooth caramel layer on top, vanilla flavor and thick cream.
Source: Home Cooking Adventure
Ingredient:
Makes 4-6 servings
For the top layer
1/2 cup + 2 tablespoons (120 g) sugar
2 tablespoons (30 ml) water
For custard
3 eggs
2 cups (500 ml) milk
1/4 cup (50 g) sugar
1 vanilla bean
1/2 teaspoon cornstarch (optional)
Direction
1. Preheat oven to 325°F/160°C.
2. Heat the sugar and water in a saucepan until the liquid turns golden brown. Immediately, pour caramel into a 7-inch (18 cm) cake pan to coat all sides.
3. Pour the milk into the same pot. Add vanilla beans and pods to the milk. Heat the milk but do not boil, then set aside to infuse for a few minutes.
4. Beat eggs with sugar in a separate bowl. Add corn starch. Pour milk over egg mixture.
5. Pour the custard carefully over the prepared pan and place the pan into a larger pan. Pour hot water into the bottom pan about halfway up the sides. Bake until golden for about 45 minutes to an hour.
6. Cool completely. Then cover and refrigerate for at least a few hours. To serve pop out a plate.
