Creme Caramel is a classic French dessert. The creamy jelly like texture with vanilla and caramel flavor is just irresistible.
Cooking Method:
In a caramel mould, heat 4 tbsp sugar.
Beat together 7 eggs in a bowl then add 1/2 kg milk, 1 cup sugar and 1 tbsp vanilla essence.
When the mixture is ready, pour into the mould and bake at 220 centigrades for 20 to 25 minutes.
When it changes to a nice golden color, take out of the oven and cool to bring to room temperature.
Caramel is ready.
Cooking Method:
In a caramel mould, heat 4 tbsp sugar.
Beat together 7 eggs in a bowl then add 1/2 kg milk, 1 cup sugar and 1 tbsp vanilla essence.
When the mixture is ready, pour into the mould and bake at 220 centigrades for 20 to 25 minutes.
When it changes to a nice golden color, take out of the oven and cool to bring to room temperature.
Caramel is ready.
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