Creme Caramel …or caramel custard as it is commonly known , is a wobbly and light oven steamed dessert.
Its an all time favourite. Its a milk and egg mixture baked in a dish with sweet caramel lining at its base .
Caramel is nothing but burnt sugar in simple words. It gives a lovely flavour to this pudding .
I use to make it as a newly wed in the pressure cooker seperators.
But since few yrs i make it in the oven and its comes out perfect.
560 ml of milk
1/2 vanilla pod or 1 teasp vanilla essence
Grated rind of one lemon
4 eggs …i have used 5 eggs , since the eggs were small.
125 mg sugar . Half will be used for caramelising and half for the custard .
Lemon rind from one lemon
Preheat the oven to 180C . Put the tray in with 3/4 th water in it.
Put the milk , vanilla pod and lemon rind in a saucepan and bring to a boil.
Remove and strain it to remove the pod and rind.
In another bowl, beat eggs , and half of the sugar with a whisk or hand blender for 3 mts.
Gradually pour the hot milk , into the egg mixture, stirring it constantly .
Add the vanilla essence now …in case u dont have the pod.
Melt the remaining sugar on moderate heat, till it turns goldenbrown. Its hot so take care while handling it.
Pour this at once into a big mould or 6 small individual moulds. Turn it around to coat all the sides and base.
Use a pair of tongs or wear mittens while doing so . It has to be done fast , before it thickens .
Strain the custard mixture once again and pour into the moulds. Cover with foil .
Place in the hot water bath ready in the oven roasting tray
Bake for 45 mts with upper and lower …both heaters or rods on .
Allow it to cool . Place in fridge.
Turn once chilled onto the serving plate.
Pictures of the method…
Eggs and sugar..
Mixng the sugar and eggs with a electric blender.
Working alone and handling the I Pad to click picture its at times difficult . So i balanced the strainer on the bowl, poured the hot custard and kept mixing with the beater.
Caramelising the sugar.
Poured into the fluted mould. Twirl it around , rotataing it to cover as much surface as possible.
Strain the mixture to remove air bubbles and pour into the mould. Cover the top with foil and put it in the ready hot water tray for baking.