- 360g caster sugar
- 160g water
- CRÈME
- 1.8 litre milk
- 180g caster sugar
- 540g eggs
- 2 vanilla pods seeds only
Creme Caramel
Ingredients
Method
Mix 105g water with the sugar and boil to dissolve, then cook to golden brown, when brown remove from heat making sure not bitter add the rest of the water. (heat to loosen caramel)
Pour a little caramel into the moulds and set
Boil milk, whisk eggs, sugar and vanilla, then pour over milk and whisk, strain and pour into moulds and set
Bake in bainmarie( deep gastro tray filled with water @ 110c no fan for 40 minutes, a knife should come clean out. Keeps for 5 days in fridge
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