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cream caramel

One of the most widely used ingredients, milk is often referred to as a ‘complete’ food…

Put the sugar in a small frying pan, preferably non-stick, and add the water. Heat slowly, stirring gently with a metal tablespoon until the sugar has dissolved. The base of the pan will no longer feel gritty when you run the spoon over it. (Step 1)

  • 2 tbsp Cointreau or Grand Marnier, optional
  • The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…
    Watch the syrup carefully and when it starts to turn golden at the edges, swirl the pan to ensure even colouring. Do not stir it. When the syrup has turned a rich golden caramel colour, remove from heat. (Step 3)
    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
    Put the eggs and yolks in a bowl with the sugar and whisk lightly together.
    Increase the heat under the pan and allow the syrup to bubble. As the water is driven off, the syrup will become thicker and the bubbles on the surface will get bigger. Do not stir the syrup during this time. (Step 2)

    Gradually whisk in the hot milk. Strain into a clean jug and add the vanilla, and liqueur, if using. Pour carefully into the prepared ramekins.

    A perfect balance of lightness and indulgence – once you've mastered making caramel with our step by step guide this favourite is surprisingly easy to make, from BBC Good Food.

    This is a great recipe and tastes light and delicious! I really appreciate not needing to have cream.

    love it! fairly easy to make, light and delicious!
    RICARDO Magazine serves up a world of recipes and advice while bringing you gourmet discoveries from home and abroad. (Magazine available in French only.)

    A nice lighter desert. A big hit with family.
    Can you tell me why it blackens on top? This is the second time I’ve made it. And this has happened both times.
    It looks awsome and is soooo YUMMY.
    It should say the the milk should not only be hot but almost at the boiling state. Also in order for the eggs not to cook you have to pour very slowly and wish away. Other recipes are clearer than this one.
    I made this for a friend who son is a restauranteur and she eats in many good restaurants and she said it was the best ever. Praise indeed, it really was delicious

    I’m not too sure what I have done wrong for the end result to turn out bad. I tried three times to make the caramel and it just turned out like snow and clumpy and then did it again and had to add at least another 3-4 tablespoons of water. The custard turned out too scrambly as I think the temperature of my oven 180 degrees (as per the recipe) was too hot and burnt the top even though I followed the recipe to a T and placed the dish in the middle of the oven. I can’t do this recipe again.

    Ricardo's Recipe : Creme Caramel