Friday, 2 March 2012


  • Ingredients

Sugar              -175gm
Milk                -750ml
Caster sugar    -75gm
Eggs               -4
Vanilla ess       -1tsp

  • Preparation method

Preheat oven to 160 C.Brush eight ramekins or cupcake holder with butter.Put granulated sugar and 50ml of water in a pan and heat it. Bring to boil and reduce the heat and simmer until the mixture turns golden and caramalised. Remove from the heat and pour hot caramel to the bottom of the ramekins to coat the base.In another pan heat the milk until almost boiling, and then remove from heat. Whisk together caster sugar, egg and vanilla essence for 2 min, then stir in the warm milk. Strain this mixture and pour into ramekins.Put the ramekins in a baking dish, and pour in enough boiling water to come halfway up the ramekins.Bake for 30 min or until the custard is done. Allow to cool and refrigerate for at least 2hrs before serving. Serve the creme caramel upside down so that the caramalised portion come on top. This is a beautiful and delicious classic dish.


  • Anonymous says:
    31 July 2012 at 00:37

    Well, I guess the dish has already become a hit ......... your creativity is genuine and amazing..... love it....
    Auction House Manchester