Crème Caramel

What do you do when you’ve just arrived from holiday and the only ingredients in the refrigerator are basic items such as eggs and milk and some sugar in the storeroom? You make a simply glorious Crème Caramel.

What is so amazing about this dessert is that it can be extended and made in a variety of versions. Use fruit extracts, liqueurs, maple/corn syrup, fruit purées, shelled nuts and more just let your creativity run amok.

Serves 2

For the custard base:

  • 2 eggs
  • 1 cup whole milk
  • 1/2 cup sugar

For the caramel:

  • 1/2 cup sugar
  • 1 teaspoon lemon juice

Cook the base a few hours before:

Boil the milk and turn off. In another vessel, whip eggs and sugar till mixed well. Gently flow the hot milk over the blend of eggs/sugar and stir until well blended. Set it to cool for a while and sieve through the mixture with a strainer.

To make the caramel:

In a heavy stew pan, dissolve the sugar and the lemon juice until it reaches a warm golden color. Don’t allow the colour to deepen further as it could result in the caramel turning bitter and extremely dark. Methodically split it between four cheese dishes. Allow the caramel to cool and harden. Meanwhile, flow hot water in a deep baking pan to about an inch deep and adjust your oven to 350 degrees.

Run the mixture of egg custard above the caramel and place the cheese dishes in the baking pan. If needed, pour more water.

The mixture should be baked for approximately 20-30 minutes.

Let the water surrounding the pan cool off and then remove the cheese dishes. Once they’ve been cooled to room temperature, they can be refrigerated for a few hours before serving.

Adorn each plate to your own liking and enjoy!

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