Crème Caramel #diet #glutenfree #caramel #vegan #salad

This old fashioned great is best served after a short-term chill in the ice chest. The custard will set up delightfully and hold its shape better the more it chills.

Make this sweet your own by including diverse flavor extricates (espresso, almond, coconut) to the custard instead of vanilla.

Crème caramel was the specialized prepare for Old School Week of Season 3 of The Great Canadian Baking Show.

Also try our recipe : KETO GROUND BEEF CASSEROLE #dietketo #healthy #recipes #keto #casserole

Ingredients :

Caramel:

• 1/2 cup (100 g) granulated sugar
• 2 tbsp (30 mL) water

Custard:

• 1-1/2 cups (375 mL) 35% cream
• 1-1/4 cups (310 mL) whole milk
• 3 eggs
• 3 (51 g) egg yolks
• 1/2 cup (100 g) sugar
• 1 tsp (5 mL) vanilla
• ½ tsp (2 g) salt

Preparation :

1. Heat oven to 350F degrees. Place six 6-oz ramekins into a 13x9-inch baking or roasting pan. Boil a kettle. 

Caramel:

1. Bring the sugar and water to a boil in a small saucepan over medium-high heat. Reduce heat to medium and boil until mixture is a deep caramel colour, about 10 minutes. (If sugar appears on the sides of the pan, occasionally brush the sides of the pan with a wet pastry brush. This will prevent the mixture from crystallizing). Working quickly, pour enough caramel into the bottom of each ramekin to almost cover the bottom and swirl the ramekin before caramel cools for an even coat.

Custard:

1. Warm the cream and milk in a medium saucepan over medium heat just until bubbles appear at the edge of the pan and the mixture begins to steam. 

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Read more our recipe : RASPBERRY BROWNIE CHEESECAKE TRIFLES #cookies #diet #glutenfree #brownies #paleo