(makes 4 150ml ramekins)
Ingredients - caramel:
Ingredients - custard:
2 egg yolks
1/2 tsp vanilla essence
- Put the ramekins close to you. Make the caramel on low heat. Don't stir the mixture, just let it bubble by itself. After a while, you will see that the edges will start to have a golden colour and it will start to smoke. Cook for a little bit more then turn off the heat and swirl the pot. Personally, I like to turn off the heat when the colour is a bit lighter than what I want. The caramel will continue to cook as you swirl the pot. You will notice that the colour will become darker as you swirl the pot (golden brown or dark amber colour).
- Pour the caramel from the pot into the ramekins. Set aside.
- Prepare the custard. Whisk the egg yolks, eggs and sugar lightly.
- Warm up the milk.
- Stir the milk into the egg mixture. Make sure that the milk isn't too hot, otherwise it will cook the eggs. Keep stirring as you add the milk into it.
- Strain the mixture and pour into the ramekins. You will notice that the caramel has hardened by now when you pour the custard into the ramekins.
- Fill a large baking tray with some water. Bake in a pre - heated oven at 160C for 20 minutes or until it sets. When the Creme Caramel comes out, the center is still wobbly. Cool completely and chill in fridge for at least 3 hours or overnight.
When you want to eat the Creme Caramel, you can run a knife around the edges of the ramekins. Put a plate over the top and turn over both of them.
And to clean the pot you used for making the caramel. Simply just put some water in and boil the water. The caramel will dissolve.
Enjoy this fabulous dessert. I like to serve this as a dessert to my friends and family when they come over for dinner.