Now over to my absolute favorite desert. Créme caramel is among the first things I ever baked as a kid .... besides that time when I wanted to make a chocolate cake and instead of 2 cups of sugar, I took 2 kg .... did not sounded weird at all, as I thought a cake has to be sweet . You can guess yourselves that the cake was a disaster and the oven very messy.
Crème caramel, however, I succeeded on the first attempt. Maybe because of that I am so in love with it. Happy memories!
3 cups sugar to make the caramel
6 cups milk
3 cups cream
1 vanilla pod
1 cup sugar
Here'a how: Pour 3 cups of sugar in a saucepan and heat over medium heat until the sugar has melted and became a bit brownish. Pour into the baking form you intend to use. I chose a heart-shaped form , and two glass jars. Swirl the form a little so you get the melted sugar on the edges all around. Set the form aside for a little while. Preheat the milk, cream, 1 cup sugar and the seeds from the vanilla pod in a saucepan. Remove the pan from the plate when it reaches the boiling point and let it cool. Beat the eggs by hand and pour in the milk mixture after it has cooled. Pour everything into the sugar-covered form and let rest for a few minutes. Boil some water and pour into a larger form than the one you have crème caramel in. Now place the form with caramel over into the one with water. Be careful not to get water over the form with caramel. Set in the oven at 125 degrees C. The time depends on the amount of caramel mixture you have. A batch where you have the entire mixture into one form, should take about 2.45 hours. My heart-shaped form took a little over 2 hours and 1.5 hours for the cans.
When crème caramel is ready, it needs to cool completely before putting it in the fridge overnight. The day after, you turn it over on a plate with a little edge so that the sauce does not overflows........and serve. Glass jars I use as they are. The sauce comes up when you begin to eat from it.
Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.
Christina Vognild, Kumla, Sweden