Creme Caramel

 

Do you have a favorite chilled dessert?  Mine is Creme Caramel. 
This chilled dessert has the power to hypnotize me, no kidding.  One slice is just never enough to satisfy my craving. 
I hated the eggy flavor the last time I made em. So,  I added some vanilla extract  to weaken the egg taste and  used some lemon juice  in the caramel.  And that helped a lot!

I find the custard a wee bit sweet for me. You may lessen the sugar if you wish.

For the custard:

1 cup white sugar - I used 3/4 cup

1/2 cup thickened cream
2 cup milk
4 eggs
1 tbs vanilla extract


For the caramel:
1 cup  caster sugar
2 tbs lemon juice

Preheat oven to 180°C. Prepare the water bath.  Place a folded tea towel in base of a round 10in  baking dish  (to stop dish base overheating, causing custard to bubble around edges).
Pour boiling water into roasting pan so it comes half way up sides of dish (known as a 'water bath').

To Make caramel:
Place white sugar and  lemon juice  in a small  pan over medium  heat. Tilt pan, swirling sugar to caramelize evenly (watch the caramel, as it take seconds to burn).  It takes about 4 to 5 minutes  for the  sugar to dissolve and turn into a deep caramel color.

Pour caramel into a 6cm deep  dish, tilting dish so caramel flows evenly over base and a little up the sides.

To Make the custard
Combine cream, milk and vanilla in a saucepan. Stir over medium heat until hot and small bubbles form at edge of pan.  Remove from heat. Set aside.

Whisk eggs, egg yolks and caster sugar in a large bowl until pale and creamy. Slowly add hot cream mixture, whisking constantly.  Strain custard  and pour into the caramel dish. Bake for 1 hour or until a skewer inserted into the center comes out clean. Remove dish from water bath. Set aside at room temperature to cool.

Refrigerate overnight. Run a thin knife around edge of custard and invert onto a deep dessert plate.
Enjoy...jue