Yuku free message boards

this is the easiest and yummiest creme caramel you will make

10 eggs
2 tins condensed milk
2 tins water ( use condensed tins)

beat until combined (put on one side)

caramel.

in saucepan put
2 cups sugar
1 cup water

simmer and keep stiring until a golden brown
take off stove immediatley so not to burn, add a drop of cold water to stop the cooking process (this will spit so be careful)
pour into the bottom of a buttered deep round tin (24cm)
give the egg mixture another quick beat and pour over the top of the toffee carefully.(do not panic if toffee comes to top it will sink when cooking)


place in a water bath and cook at 180 until firm to the touch

this is Best made the day before and left in fridge
to turn out pull the dessert from the side of the tin gently and stand the bottom in hot water for a few seconds before turning out
make sure you have a dish with a lip so you do not loose any of the lovely caramel.

i use a deep bundy tin ( hole in the middle) this can then be filled with fresh fruit before serving and make a special dessert .
this will serve quite a few so half the mixture and use a smaller tin if required but trust me it will dissapear very quickly.

enjoy
pauline.