Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Milky Dessert Recipes


Crème Caramel (Milky Dessert Recipes)

Banu Atabay's Krem Karamel
Main Page » Milky Dessert Recipes » Crème Caramel


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Crème Caramel



Instructions:
# Wet 4 heat-resistant bowls, and drain their water then.
# Put 2 tbsp sugar into a small pot and melt it over low heat by shaking it constantly until it turns to brown.
# Pour the caramel into the bowls.
# Boil 3 cups of milk in a separate pot. Meanwhile break the eggs into a small deep bowl, add granulated sugar on it, blend, and then add vanilla in it.
# Pour the tepid milk into the mixture of egg little by little, mix it until the milk ends.
# Pour this mixture onto the caramel in the bowls.
# Place the bowls onto a heat-resistant oven tray and pour hot water to the tray. Place the tray into the oven which is preheated to 347 F.
# Cook until the crème caramels solidify. (About 1 hour)
# Don’t remove the bowls from the tray until the water on the tray cools down.
# Refrigerate the crème caramels overnight. The day after, reverse the bowls onto flat plates by the help of a knife. Serve them.


Note: The milk must be tepid while mixing it with the egg. If the milk is hot, the taste of the egg becomes dominant.


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3 cups milk
1 cup granulated sugar
3 eggs
1 pack vanilla

For the Caramel;
2 tbsp granulated sugar