Creme Caramel

About Creme Caramel

Ingredients

• Caramel
• Sugar ½ cup
• Custard
• Eggs 5
• Milk 2½ cups
• Castor sugar ½ cup
• Vanilla essence ½ tsp
• Whipped cream to decorate
• Fresh mint sprigs to garnish

How to Make Creme Caramel (Stepwise Photos)

Method

1. Preheat oven to 200º C.
2. Heat milk in a non-stick pan.
3. Break eggs into a bowl, add castor sugar and hot milk and whisk till smooth. Strain into another bowl.
4. Put sugar in a separate non-stick pan and cook on medium heat till the sugar caramelizes. Pour this equally into 4 moulds.
5. Add vanilla essence to the milk, mix well and pour it into the moulds over the caramel.
6. Place these moulds, in a baking dish, pour water into the dish till it rises upto ½ the height of the moulds.
7. Keep the tray in the preheated oven and bake for 20 minutes.
8. Bring the moulds out of the oven and set aside to cool down to room temperature.
9. Demould the crème caramel onto serving plates. Put whipped cream into a piping bag fitted with a star nozzle, pipe rosettes over the crème caramel, garnish with a mint sprig and serve.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps