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Creme Caramel

3 eggs
14 cup sugar
1 12 cups milk
1 teaspoon vanilla extract
14 cup sugar
14 cup water
1 tablespoon hot water


Preparation. - coat inside of the molds with some unsalted butter. Custard(1). - heat milk and sugar over medium~low heat, stir constantly. - remove from heat when all sugar dissolves - add vanilla - cool to room temperature. - pre heat oven to 140 degree Celsius. Caramelized Sugar. * do not stir or shake the sauce pan in this whole step. - prepare a sauce pan and a larger container filled with cold water. - heat and mix sugar and water in a sauce pan over high heat. - remove immediately from heat when caramelization begins (amber, not brown). - dip sauce pan in cold water briefly to cool and stop caramelization, do not leave it in or sugar will crystallize. - slowly mix in the hot water to thin out the caramelized sugar. - pour a thin layer of caramelized sugar into the pudding molds, cool molds in fridge and let the sugar solidify. Custard(2). - beat eggs gently, without stirring in air bubbles. - mix evenly egg with the milk/sugar mixture from (1). - sift/strain the mixture to remove and solid chunks. - pour mixture into the molds. - place molds evenly in a deep oven pan. - pour hot water into the pan, to 1/2 height of the molds - place into the oven for 30 minute. - turn off oven, do not open oven. - remove from oven after it has cooled down. - cool in fridge. Serving. - to remove from mold, insert a small knife between custard and the mold, cut around and drop custard onto a plate.

Source: www.food.com