Creme caramel goodness that ... Like all young and old, this recipe that I adapted from a recipe book Emilian me excited because it was based on simple, wholesome foods and do not include the use of fresh cream.
Ingredients
27, 0 fl. oz (800 ml) milk
2 1/4 (500g) cup sugar
1 vanilla bean or vanilla flavor
4 whole eggs
6 egg yolks
Heat the milk with 1 1/3 cup (300 grams) of sugar and the pulp of vanilla.
Beat the egg yolks and then pour the warm milk on the eggs by filtering it through a sieve.
In a saucepan put 7/8 cup (200g) of sugar with 6 tablespoons water and cook over low heat, stirring until a caramel brown.
I use for caramel a cooking thermometer, so I remove him from the heat when it reaches the temperature of 329 ° F (165 °).
Pour the caramel into molds and then the egg custard.
Fill a pan of water and dip the ramekins.
Bake in hot oven to 338 ° F (170 degrees) for about 20 minutes.
Store in refrigerator until ready to serve.
Tip: be careful when you put water in the pan, should not overflow into the creme caramel during the baking in oven.
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