Creme Caramel

Creme Caramel Recipe

For Syrup:

Sugar - 120g

Water - 300ml

For Custard:

Evaporated Milk - 375ml

Eggs - 4

Sugar - ¼ Cup

Water - ½ Cup

In a pan put sugar and water and over medium heat let it caramelise.

Tip: Do not do anything until you see some colour coming out.

Once you see some colour forming, rotate the pan gently to prevent caramel from burning and at the same time to get even colour throughout it. When you see lots of small bubbles are forming and get a sweet caramel smell, it's done. You must keep an eye once colour starts to get darker as it burns very soon and no one wants to make it again.

Pour caramel on pots and let it set.

Now is a good time to start pre-heating the oven. Pre-heat it to 180C / 350F.

In a mixing bowl break all eggs and add sugar, water and evaporated milk to it. Now using a whisk combine everything well. In the meantime our caramel should have been set enough. Pour the mixture into the pot over set caramel.

Foil wrap the top of all pots. Now take a pan with some depth and put all the pots in. Pour boiling water to it so that water covers only halfway to the pot length. Bake for 25-30 minutes. Once done, take the pots outside from water bath and remove the foil wraps. Let the creme caramel come to room temperature. After that chill on refrigerator for 5-6 hours.

Take out from refrigerator and slide spatula on the sides to loosen it from mould. Turn upside down on a plate and there you go!

Here's the link for the recipe video on our Channel

And also for our blog

https://bublisworldcuisine.com/creme-caramel