Creme Caramel

A baked custard in its naked form. Easy to make.



Yield: 3

Ingredients:

Fine Sugar 170gr
Water
Milk 250mls
Fine Sugar 45gr
Salt - Pinch
Eggs 2
Vanilla DROP

Utensils Needed:

Bakers Scale or Digi-Scale
Measuring Jug
Pot
S/S Bowls
Hand Whisk
Sieve
Water Bath
Oven preheated to 350 d.f.
3 Cups




METHOD:

1: With a hot pot, produce a caramel with the first two ingredients.
2: In another pot, bring the milk to a boil.
3: In a S/S Bowl, whisk together eggs, sugar, salt and vanilla.
4: Add the boiled milk to the egg mixture. Be cautious not to curdle.
5: Strain the mixture through a sieve and pour into the caramel lined moulds.
6: Place cups in water bath baine marie and put the baine marie into the over for 30-40 minutes.
7: When caramel cream is cold, place into fridge.