Creme Caramel Custard (Print Version)
# Ingredients:
→ The Caramel
01 -
80g sugar
02 -
5 tablespoons boiling water
→ The Milk
03 -
400ml milk
04 -
1½ tablespoons sugar
05 -
1 teaspoon vanilla extract
→ The Eggs
06 -
2 whole eggs
07 -
4 egg yolks
08 -
2½ tablespoons sugar
# Instructions:
01 -
Preheat oven to 140°C (275°F or Gas Mark 1). Lightly grease ramekins with butter.
02 -
Place sugar in a small non-stick pan and heat on medium until it turns brown, approximately 5 minutes on gentle heat. Have boiling water ready nearby.
03 -
Once sugar begins browning, tilt the pan to distribute the liquid evenly. When it starts bubbling, immediately add 5 tablespoons of boiling water all at once.
# Notes:
01 -
Reserve leftover egg whites for meringues or other recipes.