Creme Caramel

This excellent dessert is made from one of the most famous creams in the world - caramel cream. Its taste and simplicity make it a favorite dessert of many people around the world and many restaurants. If you plan to host or just want to indulge, this is the recipe for you.
 

 

Ingredients for crème caramel: 

 

Sugar - 1 1/4 cup 

 

Sweet cream - 10 fl oz. 

 

Milk - 1 1/2 cup 

 

Vanilla Extract - 1 tbsp. 

 

Eggs - 6

Method of preparing the crème caramel:  

 

Heat your oven to 325°F (160°C). In a small pot add 1/4 cup sugar with 1 cup of cold water and heat over low heat. Cook and stir for 5 minutes or until the sugar melts to become caramel.

 

 Bring the contents of the pot to a boil, and then let the sugar and water boil without stirring for 5-7 minutes or until a golden liquid is formed. 

 

Remove the pot from heat, set aside for about 2 minutes, and let the bubbles disappear on their own. Pour the caramel into 6 heat-resistant ramekins and set aside. 

 

You can also use a cupcake dish lined with individual parchment cups Combine cream, milk and vanilla, and heat over medium heat. 

 

Mix until small bubbles are formed by the sides of the pot, about 6-8 minutes. Remove from heat. 

 

In a bowl, beat the eggs with the remaining sugar until you get a light cream. Pour the hot liquid over the eggs gradually, while stirring. 

 

Divide into the ramekins or cupcake dishes, already containing some caramel. 

 

Fill a deep baking pan with boiling water and place the ramekins/cupcake dish in the pan so that the water reaches half the height. 

 

Bake for about 30 minutes. Remove the ramekins/cupcake dish from the baking pan and allow to cool overnight in the refrigerator until serving. 

 

Before serving, turn the cups over individual plates so that the caramel is on top of the cream. 

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