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  • Dessert - Cream Caramel

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    Wendy Jackson
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    This recipe provides instructions for making cream caramel in two quantities. It involves making a caramel by boiling sugar and water, then pouring it into molds and allowing it to harden. Meanwhile, milk is warmed and combined with eggs, sugar and vanilla to make a cream mixture. The cream is poured into the molds over the caramel before baking in a water bath in the oven. When cooled, the creams are loosened from the molds and served with any leftover caramel sauce poured around them.

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    Dessert - cream caramel

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    This recipe provides instructions for making cream caramel in two quantities. It involves making a caramel by boiling sugar and water, then pouring it into molds and allowing it to harden. Meanwhile, milk is warmed and combined with eggs, sugar and vanilla to make a cream mixture. The cream is poured into the molds over the caramel before baking in a water bath in the oven. When cooled, the creams are loosened from the molds and served with any leftover caramel sauce poured around them.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    20 views1 page

    Dessert - Cream Caramel

    Uploaded by

    Wendy Jackson
    This recipe provides instructions for making cream caramel in two quantities. It involves making a caramel by boiling sugar and water, then pouring it into molds and allowing it to harden. Meanwhile, milk is warmed and combined with eggs, sugar and vanilla to make a cream mixture. The cream is poured into the molds over the caramel before baking in a water bath in the oven. When cooled, the creams are loosened from the molds and served with any leftover caramel sauce poured around them.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Cream Caramel

    Granulated sugar 100g 200g


    Water 125ml 250ml
    Whole milk 500ml 1lt
    Eggs 4 8
    Sugar caster 50g 100g
    Vanilla 3-4drops
    Method

    1. Prepare the caramel by placing three-quarters of the water in a thick based pan,
    adding the sugar and allowing to boil gently, without shaking or stirring the pan.
    2. When the sugar has cooked to a golden brown caramel colour, add the remaining
    quarter of the water, reboil until the sugar and water mix, then pour into the bottom
    of dariole moulds.
    3. Prepare the cream by warming the milk and whisking on to the beaten eggs, sugar
    and essence.
    4. Strain and pour into a the prepared moulds.
    5. Place in a roasting tin half full of water.
    6. Cook in a moderate oven at 150°C for 30-40 minutes.
    7. When thoroughly cold, loosen the edges of the cream caramel with the fingers,
    shake firmly to loosen and turn out on to a flat dish or plate.
    8. Pour any caramel remaining in the mould around the creams.

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