Creme Caramel is a custard dessert with a layer of clear caramel sauce perfect balance of lightness and indulgence. Hope you like this recipe as you did like my previous recipe Cheese Crepe.
- Two Cups – Sugar
- Twelve – Egg Yolks
- Two Cups – Evaporated Milk
- Two Cups – Sweetened Condensed Milk
- A Pinch Of Salt
- First gather all the ingredients.
- In a heavy thick-bottomed pan, melt the sugar over medium heat until it liquefies and turns an amber color.
- There is no need to stir the sugar but swirling the pan occasionally helps make a smoother and crystal free syrup.
- Once the syrup acquires the color of amber, quickly remove it from the heat and pour into the ramekin to cover the bottom.
- Caramelized sugar hardens as it cools and you nees to work fast to transfer the syrup to the ramekins before it hardens in the pan.
- Start heating water in a steaming pot.
- In a mixing bowl, lightly stir the eggs yolks.
- Pour in the evaporated milk and sweetened condensed milk.
- Add the salt and lemon zest. Stir until the mixture is evenly blended.
- Stir, do not beat nor mix too hard, to avoid forming air bubbles in the mixture.
- Pour the egg yolk-milk mixture into the ramekins.
- Steam over simmering water for twenty to forty minutes depending on the size of the cooking vessel. The Creme caramel should be set and firm to the touch.
- Remove the ramekins from the heat. Cool it then chill.
- Use a butter knife to lossen the sides then invert onto a serving plate.
- Serve and enjoy the creme caramel.
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