Spanish Crème Caramel
Crème Caramel is always a favorite dessert.
Some take the easy way and make the one from the packet, while others like to make it from scratch ... which definitely tastes much butter!
1 cup of whipping cream
1 cup of full fat milk
4 eggs (room temperature)
4 eggs (yolks only)
1/3 cup of caster sugar
1 tablespoons of grated orange rind
2 tablespoons of vanilla essence
Combine water and sugar in a pan and allow to boil until sugar is completely brown, to have your caramel base. Pour caramel over heavy based ring pan
Add the 1 cup of milk, 1 cup of whipping crème and ½ tablespoon of orange rind in a pan, whisk until boiling point and leave to cool for some minutes.
Combine the eggs, egg yolks and extra sugar in the mixer with one tablespoon of vanilla essence and ½ tablespoon of orange rind. Mix at a low speed until combined.
Whisk the hot milk and crème mixture with the eggs mixture and then pour into the ring pan over the caramel base.
Place ring pan in a larger baking pan with hot water covering half of the baking pan, allow to bake for 35 minutes or until custard is set.
When done, remove and leave to cool, then run a knife around the edge of the mixture and then carefully turn it into a larger plate.
Bon Appetite! or should I say ¡buen provecho!