Delicious Summer…CRÈME CARAMEL

By Pearl Minimah

This Summer, I decided to whip up some caramel goodness to get the yum into the season.

Ingredients for the custard:

• Milk – 150g
• Sugar – 1 cup
• Eggs – 6
• Vanilla Flavour – 1 teaspoon

(Optional) Ingredients for the caramel:

• Sugar – I cup
• Water

Directions

To make the caramel:

• Put one cup of sugar in a saucepan and just barely cover with water.
• Bring to a simmer over a fairly gentle heat.
• Do not stir the mixture.
• Hold the pan by the handle and swirl gently then cook until thickened, syrupy and brown. Don’t over cook so the caramel retains its taste.

(To check if it’s done, take off the heat and put a blob on a plate. If it sets, it’s ready.)

• Divide the caramel evenly between the silicone cups or ramekins, working quickly before it sets, and swirling to cover the bases.
• Set aside.

To make the custard:

• Mix the milk with water and bring to a simmer.
• Put the eggs, sugar and vanilla extract into a bowl and whisk together.

• Add the milk and whisk well to combine.
• Pour through a sieve and set aside.
• Meanwhile, heat the oven and boil a kettle of water.
• Pour the custard evenly into the ramekins (with caramel) and cover with a foil.

• Pour hot water into the baking pan till it’s about half way up the sides of the cups
• Bake in the oven till the center is set. Baking time will depend on your oven temperature and the size of your cups (Mine baked for 35 minutes).

• Insert a toothpick in the centre to be sure it’s baked.  When it’s set, remove from the pan and let cool.
• Refrigerate for at least 2 hours before serving.

TIP FOR PEOPLE THAT DON’T HAVE AN OVEN:

This dessert is steamed and not “baked”, so you can totally do this on a cooker. Use a foil bowl or ramekin and cover with a foil. Be sure your plastic bowl can withstand heat).

Add to a pot of boiling water (make sure the bowl isn’t touching the boiling water), cover the pot and cook till the center is set.