The Rainbow Chef

This will most probably be the easiest and most delicious Creme Caramel recipe you will come across! The ingredients are simple and the instructions are so easy to follow.

Creme caramel is a really popular dessert and is well known all over the world. It is a smooth and creamy custard baked in a dark sugary sauce and is served chilled with the sauce on top.
Below you will find possibly the easiest and most delicious crème caramel recipe there is. Bon Appétit!

Velvety Crème Caramel Pots
Serves 6 (6 ramekins or teacups)
Make the creme caramel pots no less than 4 hours before they are needed; preferably make them the day before they are needed.

Ingredients:
• 20ml of water
• 50g of white sugar
• 200ml of condensed milk
• 250ml of cream
• 125ml of milk
• 2 eggs
• 5ml of vanilla essence

Instructions:
1. Preheat the oven to 170˚C
2. Pour the water into a non-stick saucepan, and then pour the sugar into the middle of the water and cook on medium heat. DO NOT STIR! Now and then you can swirl the mixture around, but not often. The sugar will go from white to yellow and then it will start going brown. When it is medium/dark brown, take the pan off the heat.
3. Immediately divide the sauce into 6 individual oven proof ramekins (or oven proof teacups) and swirl it around so it evenly coats the bottom of the cup. The sauce will harden like toffee.
4. Put condensed milk, cream, milk, eggs and vanilla essence into a blender and blend on high for about 1 minute until well blended and smooth.
5. Divide this mixture into the 6 individual ramekins (or teacups) over the hardened sauce.
6. Place the ramekins into a large dish and fill the dish with HOT water until it comes half way up the ramekins.
7. Place this dish into the oven and bake for about 50-60 minutes or until it is set (firm not runny, the top will also be golden).
8. To prevent further cooking, remove the ramekins from the dish of water and allow them to cool before putting them into the fridge.
9. Refrigerate them for about 4 hours. Preferably make them the day before they are needed.
10. Just before serving, take a knife and loosen the crème caramel by cutting along the edges, take the ramekin and put it upside down onto the plate you want to serve it on, then, holding both the plate and ramekin firmly together, gently shake the ramekin until you feel the crème caramel loosen and plop out onto the plate. (You may need to violently shake the crème caramel out, just make sure you are holding the plate securely!)
11. Serve the crème caramel with a dollop of freshly whipped cream.
To see how all this is done and to get some ideas on how to attractively present a creme caramel, click on the, soon to be added, video attached.