creme caramel #2

Categories
Dessert
Yield
4 Servings
MeasureIngredient
4½ ounce Sugar
¼ pint Cold water
1 pint Milk
Eggs ; lightly beaten
½ teaspoon Vanilla essence
5 ounces (fl) single cream

From: Susan Taft <jr03@...>

Date: Tue, 02 Jul 1996 12:15:43 +0000 Put 4 ounces sugar and cold water into a small heavy based saucepan. Stand over a low heat and stir until sugar dissolves. Bring to the boil, then boil more briskly - without stirring - until syrup turns a deep gold.

Remove from heat and pour into a greased 1½ pint ovenproof dish. Tilt dish quickly so that base is completely covered with caramel. Warm milk and pour onto lightly whisked eggs, remaining sugar and vanilla. Strain into dish and stand in a roasting dish containing enough hot water to come half way up the sides of the dish. Bake at 170'C (325'F) for 1 hour until set.

Remove from oven and cool. Turn out onto a serving dish when completely cold. Serve chilled with single cream.

MC-Recipe Digest V1 #137

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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