French food friday....crème caramel
recipe and photo from here
Bonjour from a chilly SW France,
I am in the mood for caramel and hope that you are too.....
crème caramel
Serves: 8 Preparation time: 30 minutes (plus 4 hours refrigeration) Cooking time: 1 hour
You will need170g caster sugar 375g tin sweetened condensed milk 5 eggs 600ml milk 400ml tin half-fat coconut milk
Method
1. Preheat the oven to 180°C/350°F/gas mark 4.
2. To make the caramel, put the sugar in a small heavy-based pan over a medium heat. Stir occasionally with a fork until the sugar has dissolved and the caramel is dark golden.
3. Remove from the heat and pour carefully into a non-metallic 23cm ovenproof dish (hold the dish with a tea towel while you pour the caramel – it will be very hot). Put the dish in a deep roasting tin.
4. Whisk together the condensed milk, eggs, milk and coconut milk. Strain into the dish over the caramel. Pour hot water into the roasting tin to reach halfway up the dish (this turns it into a bain-marie), cover the tin with foil and bake for one hour.
5. Test if it’s ready by lifting the foil and jiggling the dish — the custard will look set but wobble like a jelly. Remove the dish from the tin, cool and refrigerate for at least four hours.
6. To serve, run a small knife around the edge of the dish and then put a serving plate on top. Carefully turn both the dish and serving plate over, holding them firmly together, then lift off the dish.
Tip: The coconut milk is perfect after an Asian meal, but replace it with milk if you prefer.2. To make the caramel, put the sugar in a small heavy-based pan over a medium heat. Stir occasionally with a fork until the sugar has dissolved and the caramel is dark golden.
3. Remove from the heat and pour carefully into a non-metallic 23cm ovenproof dish (hold the dish with a tea towel while you pour the caramel – it will be very hot). Put the dish in a deep roasting tin.
4. Whisk together the condensed milk, eggs, milk and coconut milk. Strain into the dish over the caramel. Pour hot water into the roasting tin to reach halfway up the dish (this turns it into a bain-marie), cover the tin with foil and bake for one hour.
5. Test if it’s ready by lifting the foil and jiggling the dish — the custard will look set but wobble like a jelly. Remove the dish from the tin, cool and refrigerate for at least four hours.
6. To serve, run a small knife around the edge of the dish and then put a serving plate on top. Carefully turn both the dish and serving plate over, holding them firmly together, then lift off the dish.
bon appetit à tous, Leeann x
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