creme caramel


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Cooking receipe to make creme caramel under category Aga Recipes. You may find some video clips related to this receipe below.

creme caramel

butter for greasing

3 large eggs

50g cup caster sugar

500ml cups whipping cream

1 vanilla pod

2 large cinnamon sticks broken

1 tsp green cardamom pods crushed

Caramel:

175g caster sugar

aga equipment:

small roasting tin on fourth set of runners in roasting oven

lightly butter a 1 litre souffle dish.

Heat the sugar for the caramel preferably in a nonstick pan on the simmering plate until melted shaking it in the pan occasionally until dissolved. Bring quickly to the boil and cook until lightly golden then pour into the prepared dish.

tip the dish this way and that until the caramel completely coats the base and sides.

Whisk the eggs and sugar together until pale.

Heat the cream in the caramel pan with the vanilla pod and cinnamon sticks until almost boiling then pour it on to the eggs stirring all the time.

Have a kettle on the side of the boiling plateheating up throughout this stage.

Strain the custard over the caramel in the souffle dish then cover the dish with foil to prevent a crust forming during baking.

Place the dish in the roasting tin then pour boiling water around it to half fill the tin.

Cook in the roasting ovenfor 20 minutes then transfer the tin to the floor of the simmering ovenfor a further hour.

Leave to cool completely then chill the crime caramel for as long as possible preferably overnight in the fridge.

Loosen round the edges of the cream with a sharp knife then invert the caramel on a deep serving dish leaving the dish in place.

Put in the fridge for about an hour before serving then remove the dish. All the caramel will be caught ready for you to spoon over each helping.

My version of this alltime favourite is lightly spiced and rather deliciously

different. Ignore the spicing and you have the classic dessert.

Serves 6

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