Ingredients: 6 eggs, 3 cups milk, 1/4 cup brown sugar, 1 cup white sugar, 1 pinch salt, 1 tablespoon vanilla
extract.
Recipe: Melt 1/2 cup of white sugar in a pan until it is light brown, then add the brown sugar and melt it, too. Add
about 1/3 cup of boiling water to the melted sugar and bring to a boil until you have dark brown, bubbling syrup.
Pour the sugar syrup in eight ramekins. Beat the eggs with the remaining 1/2 cup white sugar and a pinch of salt,
in a mixer at low to medium speed. Gradually add the warm milk and vanilla extract. Pour the mixture in the
ramekins, place them in a hotel pan and pour hot water around them to little over the middle of the cups. Bake
the Creme Caramel in a preheated oven at 300 F for about an hour or until the creme is set. Do not worry if
there is a thin burnt flake on top of the Creme Caramel at the end - it will taste even better. Let the custard cups
cool down and then refrigerate them until completely cold. Loosen the Creme Caramel from the cups with a small
knife, if necessary, and serve it upside down. The caramelized sugar syrup should run over its sides into the
serving plate. You can, also, see my recipe for
extract.
Recipe: Melt 1/2 cup of white sugar in a pan until it is light brown, then add the brown sugar and melt it, too. Add
about 1/3 cup of boiling water to the melted sugar and bring to a boil until you have dark brown, bubbling syrup.
Pour the sugar syrup in eight ramekins. Beat the eggs with the remaining 1/2 cup white sugar and a pinch of salt,
in a mixer at low to medium speed. Gradually add the warm milk and vanilla extract. Pour the mixture in the
ramekins, place them in a hotel pan and pour hot water around them to little over the middle of the cups. Bake
the Creme Caramel in a preheated oven at 300 F for about an hour or until the creme is set. Do not worry if
there is a thin burnt flake on top of the Creme Caramel at the end - it will taste even better. Let the custard cups
cool down and then refrigerate them until completely cold. Loosen the Creme Caramel from the cups with a small
knife, if necessary, and serve it upside down. The caramelized sugar syrup should run over its sides into the
serving plate. You can, also, see my recipe for
| Cream Caramel |