Hi friends! How are you? Today I am going to explain how to make cream caramel. First of all you need to have the following ingredients.
For the caramel
160g of sugar
unsalted butter
For greasing
the ramekins
For the custard
4 eggs
1 tsp of vanilla extract
25g of caster sugar
600ml of full-fat milk
pouring cream
Pre-heat oven at the temperature of 150C.
Warm the ramekins in the oven, to make them warm when the caramel is poured in.
First of all caramel is made like this.
Sugar and six tablespoons of water are poured into a clean stainless steel pan.
Then sugar is slowly dissolved while stirring with a wooden spoon over a low heat.
Stop stirring and boiling till the sugar turns in to a dark copper color.
Take caramel instantly from the heat to make sure the caramel does not burn. Caramel is poured into the warmed ramekins.
Put aside to cool and become hard.
When it becomes hard, the sides of the ramekins are buttered above the level of the caramel.
For the custard, eggs, vanilla extract and caster sugar are whisked together in a bowl until they are well mixed.
Milk is poured into a saucepan, gently heat over a low heat.
Then milk is strained through a fine sieve onto the egg mixture in the bowl.
Whisk them until smooth, then the mixture is poured into the prepared ramekins.
Ramekins are stood in a roasting tin and fill the tin half-way with boiling water from a kettle.
Cook in the oven for about 15-25 minutes or until the custard has set.
The crèam caramels are taken out of the oven, the ramekins are removed from the tray and set on a cooling rack.
When it is cool, put it in the fridge overnight.
A serving dish is placed on top of the ramekin and turn upside down.
Finally you can serve cream caramel with pouring cream.