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    Crème Caramel Ingredients

    Uploaded by

    Wa Ro
    This recipe is for Crème Caramel and includes the following ingredients: 1 1/2 cups sugar, 3 cups milk, 2 large eggs plus 3 large egg yolks, 1/8 teaspoon salt, and 2 teaspoons vanilla extract. The directions involve cooking caramel in ramekins, making a custard by heating milk and whisking it into eggs, straining the custard into the caramel-coated ramekins, baking the ramekins in a water bath, then chilling and unmolding the Crème Caramels.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Crème Caramel Ingredients

    Uploaded by

    Wa Ro
    5 views1 page
    This recipe is for Crème Caramel and includes the following ingredients: 1 1/2 cups sugar, 3 cups milk, 2 large eggs plus 3 large egg yolks, 1/8 teaspoon salt, and 2 teaspoons vanilla extract. The directions involve cooking caramel in ramekins, making a custard by heating milk and whisking it into eggs, straining the custard into the caramel-coated ramekins, baking the ramekins in a water bath, then chilling and unmolding the Crème Caramels.

    Original Description:

    resipi barat

    Original Title

    crème CARAMEL

    Copyright

    © © All Rights Reserved

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    This recipe is for Crème Caramel and includes the following ingredients: 1 1/2 cups sugar, 3 cups milk, 2 large eggs plus 3 large egg yolks, 1/8 teaspoon salt, and 2 teaspoons vanilla extract. The directions involve cooking caramel in ramekins, making a custard by heating milk and whisking it into eggs, straining the custard into the caramel-coated ramekins, baking the ramekins in a water bath, then chilling and unmolding the Crème Caramels.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    5 views1 page

    Crème Caramel Ingredients

    Uploaded by

    Wa Ro
    This recipe is for Crème Caramel and includes the following ingredients: 1 1/2 cups sugar, 3 cups milk, 2 large eggs plus 3 large egg yolks, 1/8 teaspoon salt, and 2 teaspoons vanilla extract. The directions involve cooking caramel in ramekins, making a custard by heating milk and whisking it into eggs, straining the custard into the caramel-coated ramekins, baking the ramekins in a water bath, then chilling and unmolding the Crème Caramels.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    CRME CARAMEL INGREDIENTS

    1 1/2 cups sugar, divided 3 cups whole milk 2 large eggs plus 3 large egg yolks 1/8 teaspoon fine salt 2 teaspoons pure vanilla extract

    DIRECTIONS
    1. STEP 1
    Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.

    2. STEP 2
    In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.

    3. STEP 3
    Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.

    4. STEP 4
    With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.

    Crme Caramel

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