Creme Carame

Creme Caramel! Oh my! Oh my!

I love this smooth silky pudding.  I take my hat off and bow as low as I can go to whoever the genius that created such wonderful luxurious sensual dessert to mankind ever known.

If you don't like creme caramel, that's a pity because you don't know what you are missing from life!

This recipe is taken from the Australian Weekly (for my 'ardent' followers, that's not a surprise right? wink wink!).

This is a great recipe as I don't have to adjust any of the ingredients unlike some where you need to adjust the sugar amount or the liquid ratio vs the dry ingredients.

This was baked  to perfection! I can even see my own reflection drooling over the pudding once it's cooled. Good thing I did not contaminate the pudding with my saliva... hmm.. on second thought, maybe I should so that I can have it all to myself..! muahahahha!

It looks complex to make but really, it's very simple.  Some of you might say, 'hey, it's easy for you to say since you bake all the time'.  Well, maybe so but for anyone who are not a baker, will not find this extremely difficult either.  Don't take my word for it.. give it a try and you'll surprise yourself.  This is too good to pass..

Anyway, lucky for you, this time I know where I kept the recipe unlike my earlier post on the cheesecake which I'm still trying to figure out where's the recipe.. well, sign of old age I guess!  

 Creme Caramel
3/4 cups (165g) caster sugar
1/2 cup (125ml) water
300ml cream
1 3/4 cups (430ml) milk
6 eggs
1 tsp vanilla extract
1/3 cup (75g) caster sugar, extra

1. Preheat oven to 160dC fan-forced.
2. Combine sugar & water in medium frying pan, stir over heat, without boiling, until sugar dissolves. Bring to boil,uncovered, without stirring until mixture is deep caramel in colour. Remove from heat; allow bubbles to subside. Pour toffee into deep 20cm round cake pan. (be careful not to burn your hands as the caramel is extremely hot).
3. Combine cream and milk in medium saucepan; bring to boil.Whisk eggs, extract and extra sugar in large bowl, whisking constantly, pour hot milk mixture into egg mixture. Strain mixture into cake pan.
4. Place pan in medium baking dish, add enough boiling water to come half way up side of pan. Bake, uncovered, about 40mins or until firm. Remove custard from baking dish, cover with aluminium foil and refrigerate overnight.
5. Gently ease creme caramel from side of pan by running through a knife at the sides of the pan; invert onto deep-sided serving plate.

Best eaten chilled.