Tuesday, November 08, 2005

Primrose Goddess' Creme Caramel

Recipe for 8 servings
1litre skimmed milk
6 small eggs
250g sugar
1 vanilla pod
maple syrup

100 g suger 1/4 cup water heat stirring constantly until darkens and 1 teaspoon of maple syrup. Pour into oven proof dish. Heat oven to 180c.
Split vanilla pod add milk and vanilla and heat gently until just boiled. Beat eggs and remaining sugar well together. Slowly pour in the milk while stirring constantly until mixture thickens. Remove vanilla pod Do not forget. Pour over the caramel mixture. Place oven dish in a bath of water and bake for 30 minutes. Refrigerate over night. Before serving turn out onto a plate.


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