CREME CARAMEL “NOT TO SWEET“
Het vandag die resep probeer. Heerlik en nie te soet nie.
- 100 g sugar
- 125 ml water
- 0.5 litres milk
- 4 eggs
- 50 g sugar
- 3 – 4 drops vanilla extract
Prepare caramel by placing three quarters of the water in a thick based pot, adding the sugar and allowing to boil gently, without shaking or stirring the pot.
When sugar has cooked to a golden brown caramel color, add remaining water and reboil until sugar and water mix, then pour it into bottom of ramekin moulds.
Prepare the cream by warming the milk and whisking on to the beaten eggs, sugar and vanilla extract.
Strain and pour into prepared moulds.
Place in a roasting tin half full of water.
Cook in a 160°C oven for 30 – 40 minutes.
When thoroughly cold, loosen the edges of caramel and turn on to flat dishes. Pour any remaining caramel over the creme’s.
Photo: Charleen Nieuwenhuizen