1st recipe today was “crème caramel “
A combination of caramel with a mixture of egg and vanilla 😊 Fantastic dessert to make from scratch with eggs, milk and sugar 😊
For the crème:
- Whole Milk - 1 liter or 4 1/4 cups
- Eggs - 4
- Egg Yolks - 3
- Granulated Sugar - 140g or 2/3 cup
- 1 Vanilla Pod or 1 Stick of Cinnamon or 4 Pods of Cardamom (whatever spice you want or have)
For the caramel:
- Sugar - 250g or 1 1/4 cup
- Water - 2 tablespoons
First : make the caramel.... not sure you want your kids to do this, it’s a bit hot and dangerous...
In a casserole, over low heat, put your sugar and your water, don’t touch anything at the beginning and let the heat do its work. After 5 minutes, some parts where the water is will start to bubble, with a wooden spatula, mix those part with the sugar... let it cook like this until you reach a beautiful light brown color... once you’ve reach that color you want to poor your caramel into your ramequin.
There you have it, the beautiful base for crème caramel 😊
Let it cool down and start the second part of the recipe.
Get your kids involved in this one... we need their energy 😊
Mix together the whole eggs with the yolk and the sugar in your bowl for 4-5 minutes, add the milk and the spices you have chosen.
Wait for 5 minutes until most of the bubbles disappear and then poor your egg mixture into your ramequin, 3/4 full... no more.
Prepare to bake in your oven in Bain Marie which means with water up to the level of the sheet pan.
Oven on to 280-300 Fahrenheit our 140-150 Celsius.
you want them to bake for an hour depending on your oven. Look at the picture... and put a CV piece of paper on top to prevent coloring.
It’s cooked when you tap them and they stay sturdy not liquid, in doubt, live then an extra 10 minutes.
Once they are cooked, your kids are going to have to learn patience as ideally 24 hours in the fridge but 12 hours works as well...
With a knife, separate the crème from the bowl in order to help for the next operation which is the flipping. Put a plate on top and flip the crème caramel upside down and there you have it: crème caramel or crème renversée 😊
Enjoy, and promise, next time, a lot more pictures and less text 😊