How to Make Crme Caramel - Custard Pudding Recipe -

Hi,I am Eugenie. Today I am making Crme Caramel, French dessert. First I will make caramel and then custard cream filling. It was really popular for Valentine's day at EugenieKitchen.Com last February.

For caramel: 1/3 cup granulated sugar (75g) 1 tablespoon water For custard filling: 100g granulated sugar (1 tablespoon of sugar should be spooned out of 1/2 cup of sugar.) 3 Eggs Pinch salt 500 ml milk ( 2 cups, plus 1 tablespoon) 1 teaspoon pure vanilla extract First warm the ramekins.  This will prevent cracking when boiling caramel is poured in. For caramel, in a stainless sauce pan  add 1/3 cup of sugar and water.  And cook on a medium heat, stirring constantly with a wooden stick.

When the sugar is completely dissolved,  bring it to a boil without stirring until the color turns into dark caramel brown.  Quickly pour the caramel into warm ramekins.  And set aside. In another sauce pan, pour in the milk  and bring it to a boil.

Then let it cool for 10 minutes. In a medium bowl, break in the eggs.  And add vanilla extract,  salt,  and sugar.  And beat until it becomes yellowish white.

Then strain the milk through a fine sieve onto egg mixture in the bowl,  stirring constantly. Using a ladle, fill the ramekins with the cream. Pour carefully boiling water into the tray.  Fill just halfway up the sides of your ramekins.

And bake at 340 degrees F (170C) for 30 minutes, or until the custard is set. Now remove the ramekins from the tray  and let cool completely on a wire rack.  Then refrigerate.  Overnight the caramel will be absorbed into the custard.

Voila,  Run a small knife around the edges.  Place a dish on top of the ramekin and turn upside down. This is crme caramel, with luscious caramel on top.  The texture is smooth and silky.

The taste is just so beautiful. Bon appetit. Today it was crme caramel  and tomorrow its shepherds pie.  Get my weekly schedule at Facebook and Instagram.

Thank you for watching! Bye for now..