Crème Caramel

Even Valentine’s Day had passed, yet you still can do something to make your partner feel sweet~

You may handmade yours partner’s favorite dessert---Crème Caramel.

“Crème Caramel is the famous France dessert. It is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top. The dish is eaten throughout the world.”

Here we start to do~

Preparation time: 20minutes

Cooking time: 20minutes

Portion: Four 150ml of ramekins

Ingredients of Custard 

160ml of whipping cream

160ml of milk

½ teaspoon of vanilla extract

2 slices of lemon peel (optional)

2 eggs

1 egg yolk

50g caster sugar

Proportionally hot water

Ingredients of Caramel

100g Caster sugar

50ml of water

Methods

1. Prepare Caramel: prepare saucepan, pour in water, then sugar, and stir it gently. With high heat, boil it, but do not engage in the mix. Continue to cook until dark brown. Remove from heat. (Once the sugar has started to caramelize, watch it carefully. It takes just seconds for caramel to go from great to burn.) Meanwhile, averagely poured caramel into four ramekins and wait to use.

2. Warm up the oven to 160C/320F. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. 

3. In a medium saucepan, bring in the milk, cream and lemon peel (optional) to just below a boil over medium-high heat.Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Slowly whisk in the hot milk mixture at a time, trying to prevent excess bubbles. 

4. Pour the custard strain through a sieve into the caramel-lined ramekins, fill the baking dish with water to come halfway up the sides of the ramekins. (laying a towel inside the baking dish to avoid the ramekin sliding, then place 4 ramekins wait to use.) Bake until just set, 25 to 50 minutes. (Baking time will depend on the thickness and depth of your ramekins and baking dish.)

5. Carefully remove the baking dish from the oven and let the ramekins cool in the water bath. Remove, cover with plastic wrap and refrigerate at least 3 hours.

6. Run a thin knife around the edge of the custard and invert onto a dessert plate, scraping any caramel from the ramekin onto the custard.

 Taaadaaa~~

♥♥Crème Caramel served♥♥