Cream Caramel

Kemarin bikin ini cream caramel, uenak banget ..... Ion sama Egan mondar mandir mulu di dapur cuma nungguin ini puding jadi, sayang habis selesai dibuat pun ngk bisa langsung dimakan soalnya harus didinginkan di kulkas sekitar 1 jam. Tapi nyata loe ini cream caramel enak banget.....axel juga doyan...

Ingredients :

Caramel :

• 100g granulated sugar
• 4 tsp water

Custard :

• 4 eggs
• 1 tsp vanilla extract
• 25g caster sugar
• 600ml full cream milk

Method :

• Pre-heat the oven to 150 C.
• First make the caramel. pour in granulated sugar and water into a clean stainless steel pan. Dissolve the sugar slowly and stirring with a wooden spoon over a low heat. When there are no sugar granules left, stop stirring and boil for a few minutes until the sugar turns a golden colour. Remove from the heat and quickly pour into the base of the warmed ramekins. Set aside to cool and become hard, then butter the sides of the ramekins above the level of the caramel.
• To make the custard, whisk the eggs add in vanilla extract and caster sugar together in a bowl until well mixed. Pour the milk into a saucepan, over a low heat. Pour the hot milk onto eggs, whisking until smooth.
• Strain the mixture into a jug, and then pour into the prepared ramekins. Stand the ramekins into a roasting tin and fill the tin half-way with boiling water.
• Cook in the oven at 150 C for about 25-30 minutes.
• Do not overcook the custard and check around the edges of the dishes, to make sure no bubbles are appearing.
• When cool, transfer to the fridge overnight so that the caramel is absorbed into the custard.
• To serve, place a side plate on top of the ramekins and turn upside down.