Recipes

 Crème caramel

With a layer of clear caramel sauce.

Recipe

Group Weight / Volume
Crème caramel 1.000 g
Milk (boiled) 10.000 g
Caramel syrup for decoration to your taste

Preparation

    Pour the milk into a pot an bring to a boil. Just before it boils, add the Crème caramel mix and mix continuously.

    Continue to stir while it is boiling for 1-2 minutes and then pour the hot mixture into prefered molds (bowls, special forms etc). Before pouring the mixture into the molds make sure to cover the bottom of the molds with caramel syrup.

    Allow the molds to cool down a bit in room temperature (to lower their temperature) and then place them in the fridge until they are well set.

    To remove the Crème caramels from the molds, wet the outer surface with hot water and turn the molds upside down onto plates.

More information

  • It would be better to use whole pasteurized milk in order to give a better flavour to the Crème Caramel.
  • You can also substitute the milk with fresh cream. 
Crème caramel