CREME CARAMEL “NOT TO SWEET“
Photo: Charleen Nieuwenhuizen
Het vandag die resep probeer. Heerlik en nie te soet nie.
- Caramel:
- 100 g sugar
- 125 ml water
- cream
- 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.
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