Mini Creme Caramel – Easy recipe with everyday ingredients. Creme Caramel is a creamy dessert that is both easy to make and extremely attractive. Originating in France, it is a timeless dish. It delights with its smooth, creamy texture and delicate caramel sauce. You can bake it in a large dish to share or divide it into smaller portions for a special touch.
Ingredient
Makes 5 servings
For the caramel sauce
1/2 cup + 1 tablespoon (120g) sugar
2 tablespoons (30ml) water
For the custard
3 eggs
2 cups (500ml) milk
1/4 cup (50g) sugar
1 tablespoon (10g) vanilla extract
1/2 teaspoon (2g) cornstarch
Instruct
Preheat oven to 325°F (160°C).
Place sugar and water in a saucepan over medium-high heat and cook without stirring until sugar dissolves and caramelizes.
Immediately divide caramel into 5 ramekins, each 8 oz (230 ml). Turn the ramekins to coat the bottom and sides with caramel.
Place ramekins in pan.
Pour the milk into the same pan in which you prepared the caramel.
Heat the milk but do not boil.
In a separate bowl beat eggs with sugar and cornstarch. Pour milk over egg mixture.
Add vanilla extract and mix to combine.
Divide the custard between ramekins.
Pour hot water into the bottom pan so that it comes halfway up the ramekin.
Bake until slightly golden for about 30-35 minutes.
Cool completely. Then cover and refrigerate for at least a few hours or overnight.
Run a knife along the inside edge of the ramekin and invert onto a plate. Enjoy!
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