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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 60 MIN SERVINGS: 8 COST: LOW
2+1/2 CUPS MILK
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2/3 CUPS GRANULATED SUGAR
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3 WHOLE EGGS
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4 EGG YOLKS
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1/3 VANILLA BEAN, CUT IN HALF
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3 TABLESPOONS GRANULATED SUGAR
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RECIPE
HEAT OVEN AT 350°F
BOIL THE MILK WITH THE SUGAR AND THE VANILLA BEAN OVER MEDIUM HEAT. SET A SIDE.
IN A MEDIUM SAUCE PAN ADD THE EGGS AND YOLKS AND WHISK, ADD THE MILK A LITTLE AT A TIME, CONSTANTLY WHISKING. SET A SIDE.
IN AN ALLUMINUM OR NON STICK OVEN PAN THAT YOU CAN PUT OVER THE HEAT (DO NOT USE A SPRINGFORM PAN), PLACE 3 TABLESPOONS OF SUGAR AND MELT IT OVER MEDIUM HEAT UNTIL IT GETS GOLDEN BROWN.
PLACE THE PAN INSIDE A BIGGER OVEN PAN AND ADD WATER TO IT, JUST ENOUGH TO REACH 1/2 INCH THE SIDES OF THE CREAM CARAMEL PAN (IF YOU PUT TOO MUCH WATER, WHEN IT WILL START TO BOIL IN THE OVEN, IT WILL GET INTO THE CREAM CARAMEL).
PLACE THE CREAM CARAMEL IN THE PREHEATED OVEN AND BAKE ABOUT ONE HOUR (THE TOP OF THE CREAM CARAMEL WILL START TO BROWN) OR UNTIL A TOOTHPICK COMES OUT CLEAN.
WHEN COOKED, TAKE OUT OF THE OVEN TO COOL.
USING A KNIFE, GO AROUND THE EDGES OF THE CREAM CARAMEL AND FLIP IT ON A SERVING DISH. REFRIGERATE.
YOU CAN PREPARE EVEN SMALL CREAM CARAMELS AS INDIVIDUAL PORTIONS, THE COOKING TIME WILL BE LESS, JUST TEST THEM WHEN THE TOP OF THE CREAM CARAMEL STARTS TO BROWN.
ENJOY YOUR HOMEMADE CREAM CARAMEL!!
IN A MEDIUM SAUCE PAN ADD THE EGGS AND YOLKS AND WHISK, ADD THE MILK A LITTLE AT A TIME, CONSTANTLY WHISKING. SET A SIDE.
IN AN ALLUMINUM OR NON STICK OVEN PAN THAT YOU CAN PUT OVER THE HEAT (DO NOT USE A SPRINGFORM PAN), PLACE 3 TABLESPOONS OF SUGAR AND MELT IT OVER MEDIUM HEAT UNTIL IT GETS GOLDEN BROWN.
PLACE THE PAN INSIDE A BIGGER OVEN PAN AND ADD WATER TO IT, JUST ENOUGH TO REACH 1/2 INCH THE SIDES OF THE CREAM CARAMEL PAN (IF YOU PUT TOO MUCH WATER, WHEN IT WILL START TO BOIL IN THE OVEN, IT WILL GET INTO THE CREAM CARAMEL).
PLACE THE CREAM CARAMEL IN THE PREHEATED OVEN AND BAKE ABOUT ONE HOUR (THE TOP OF THE CREAM CARAMEL WILL START TO BROWN) OR UNTIL A TOOTHPICK COMES OUT CLEAN.
WHEN COOKED, TAKE OUT OF THE OVEN TO COOL.
USING A KNIFE, GO AROUND THE EDGES OF THE CREAM CARAMEL AND FLIP IT ON A SERVING DISH. REFRIGERATE.
YOU CAN PREPARE EVEN SMALL CREAM CARAMELS AS INDIVIDUAL PORTIONS, THE COOKING TIME WILL BE LESS, JUST TEST THEM WHEN THE TOP OF THE CREAM CARAMEL STARTS TO BROWN.
ENJOY YOUR HOMEMADE CREAM CARAMEL!!
