Creme Caramel |
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80g sugar 1. In a small heavy saucepan, heat ½ cup sugar and water until sugar dissolves. Boil until light brown. 2. Pour into an 8-cup soufflé dish or 8 custard cups. Immediately turn dish or cups to coat base and sides evenly with caramel; set aside. 3. In a medium saucepan, heat milk until surface simmers, stir in 1/3 cup sugar until dissolved; let cool for 10 minutes. Stir in vanilla 4. Preheat oven to 350F (175C). In a medium bowl, beat eggs and egg yolks until blended. Stir in milk mixture. 5. Pour into caramel-lined dish or cups. Place in a bain marie. Water should be boiling. 6. Bake 40 to 50 minutes in soufflé dish and 20 to 25 minutes in custard cups or until a knife inserted in centre comes out clean. 7. Cool completely; turn out onto dessert plates. Top with fruit. |
