Have you a Cremes Caramel Recipe Please?!
ThankyouWww@FoodAQ@Com
Answers:
Here is a good one !.!.!.!.!.!. = )
Classic Cremes Caramel
2 cups sugar
1/4 cup water
2 1/4 cups milk
3/4 cup whipping cream
4 large eggs
4 large egg yolks
2 teaspoons vanilla extract
1 pinch salt
Preheat oven to 325 degrees F!. Combine 1 cup sugar and 1/4 cup water in heavy medium saucepan!. Stir over medium-low heat until sugar dissolves!.
Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes!. Pour syrup into 6-cup souffle dish!. Cool!.
Whisk milk, cream, eggs, yolks, vanilla, salt and remaining 1 cup sugar in large bowl until well blended!. Pour over caramel!. Place souffle dish in large baking pan!. Pour enough hot water into pan to come halfway up sides of souffle dish!. Cover souffle dish with foil!.
Bake until center of custard moves only slightly when pan is shaken, about 1 1/2 hours!. Remove souffle dish from water!. Cover and chill overnight!.
Run small sharp knife around sides of souffle dish!. Place platter atop dish!. Turn platter and dish over, inverting custard onto platter and letting caramel run over top of custard!. Remove souffle dish and serve!.
NOTES : * do not use low-fat or nonfat milk in this recipe!.Www@FoodAQ@Com
Classic Cremes Caramel
2 cups sugar
1/4 cup water
2 1/4 cups milk
3/4 cup whipping cream
4 large eggs
4 large egg yolks
2 teaspoons vanilla extract
1 pinch salt
Preheat oven to 325 degrees F!. Combine 1 cup sugar and 1/4 cup water in heavy medium saucepan!. Stir over medium-low heat until sugar dissolves!.
Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes!. Pour syrup into 6-cup souffle dish!. Cool!.
Whisk milk, cream, eggs, yolks, vanilla, salt and remaining 1 cup sugar in large bowl until well blended!. Pour over caramel!. Place souffle dish in large baking pan!. Pour enough hot water into pan to come halfway up sides of souffle dish!. Cover souffle dish with foil!.
Bake until center of custard moves only slightly when pan is shaken, about 1 1/2 hours!. Remove souffle dish from water!. Cover and chill overnight!.
Run small sharp knife around sides of souffle dish!. Place platter atop dish!. Turn platter and dish over, inverting custard onto platter and letting caramel run over top of custard!. Remove souffle dish and serve!.
NOTES : * do not use low-fat or nonfat milk in this recipe!.Www@FoodAQ@Com
Ingredients
# 1 cup granulated sugar, divided
# 5 egg
# 1/4 teaspoon salt
# 3 cups milk
# 1 1/2 teaspoons vanilla extract
Directions
1
Melt 1/2 cup of the sugar in a small skillet over medium heat, stirring, until its a light brown syrup; pour into 8 buttered ramekins or custard cups!.
2
Place ramekins into a shallow baking pan for easier handling; preheat oven to 300°F!.
3
Beat eggs, salt & remaining sugar in a large bowl with mixer at low speed until lemon coloured; gradually beat in milk & vanilla extract!.
4
Divide the custard mixture among the ramekins; pour HOT water into pan within 1 inch of top of cups!.
5
Bake for 1 hour until a knife inserted in the centre comes out clean!.
6
Remove ramekins from Baking pan & cool on wire rack; refrigerate!.
7
To serve, loosen the custard from the cups with the tip of a sharp knife; invert onto a dessert dish, letting the syrup run down onto the side of the dish!.Www@FoodAQ@Com
# 1 cup granulated sugar, divided
# 5 egg
# 1/4 teaspoon salt
# 3 cups milk
# 1 1/2 teaspoons vanilla extract
Directions
1
Melt 1/2 cup of the sugar in a small skillet over medium heat, stirring, until its a light brown syrup; pour into 8 buttered ramekins or custard cups!.
2
Place ramekins into a shallow baking pan for easier handling; preheat oven to 300°F!.
3
Beat eggs, salt & remaining sugar in a large bowl with mixer at low speed until lemon coloured; gradually beat in milk & vanilla extract!.
4
Divide the custard mixture among the ramekins; pour HOT water into pan within 1 inch of top of cups!.
5
Bake for 1 hour until a knife inserted in the centre comes out clean!.
6
Remove ramekins from Baking pan & cool on wire rack; refrigerate!.
7
To serve, loosen the custard from the cups with the tip of a sharp knife; invert onto a dessert dish, letting the syrup run down onto the side of the dish!.Www@FoodAQ@Com
CREME CARAMEL
3 slightly beaten egg yolks
2 slightly beaten eggs
1/3 c!. sugar
1 2/3 c!. milk
1/2 tsp!. vanilla
1/3 c!. sugar
Whipped cream
Strawberries
In bowl combine first 3 ingredients; stir in milk and vanilla!. Set aside!.
In heavy skillet stir 1/3 cup sugar over low heat until melted, 8-9 minutes!. When golden brown, remove from heat!. Pour syrup into 3 cup ring mold; quickly swirl to coat bottom and sides!. Pour egg mixture into mold!. Set in shallow pan on oven rack; pour hot water around mold 1 inch deep!. Bake at 325 degrees until knife inserted off center comes out clean, 50-55 minutes!. Chill 2-3 hours!.
Unmold dessert onto serving platter!. Garnish with whipped cream and strawberries!. Makes 6 servings!.
Enjoy!!!Www@FoodAQ@Com
3 slightly beaten egg yolks
2 slightly beaten eggs
1/3 c!. sugar
1 2/3 c!. milk
1/2 tsp!. vanilla
1/3 c!. sugar
Whipped cream
Strawberries
In bowl combine first 3 ingredients; stir in milk and vanilla!. Set aside!.
In heavy skillet stir 1/3 cup sugar over low heat until melted, 8-9 minutes!. When golden brown, remove from heat!. Pour syrup into 3 cup ring mold; quickly swirl to coat bottom and sides!. Pour egg mixture into mold!. Set in shallow pan on oven rack; pour hot water around mold 1 inch deep!. Bake at 325 degrees until knife inserted off center comes out clean, 50-55 minutes!. Chill 2-3 hours!.
Unmold dessert onto serving platter!. Garnish with whipped cream and strawberries!. Makes 6 servings!.
Enjoy!!!Www@FoodAQ@Com
Creme Caramel
2 cups sugar
2 1/2 cups heavy cream
2 1/2 cups milk
1 vanilla bean, or 1 teaspoon vanilla extract
6 egg
6 egg yolk
Line two 1-quart tin charlotte molds with caramel: Dissolve 1/2 cup sugar with 2 tablespoons water in each mold by swirling the water into the sugar!. Do not stir!. Cover mold and place on low heat until sugar is completely dissolved!. Uncover and raise heat!. Boil syrup until it begins to turn a golden color!. Swirl pan over heat, and when desired caramel color is reached, remove from heat and plunge bottom of mold into cold water for a few seconds to stop the cooking!.
Swirl the caramel around the sides of the mold and invert on a plate to cool!. Preheat oven to 325°!.
Simmer the cream and milk with the vanilla for 5 minutes!.
Beat the remaining 1 cup sugar into the eggs and yolks and continue beating until the mixture is light and fluffy!. Gradually, add the hot milk and cream, beating continually!. Strain the mixture into the prepared molds!. Put the molds in a pan and pour boiling water into the pan to come halfway up the molds!.
Bake for about 45 minutes, or until custard is firm!. Cool!.
To unmold, run a sharp knife around the edge of the custard!.
Put the serving dish over the mold and quickly invert!. Pour the remaining caramel around the custard!.
nfd?Www@FoodAQ@Com
2 cups sugar
2 1/2 cups heavy cream
2 1/2 cups milk
1 vanilla bean, or 1 teaspoon vanilla extract
6 egg
6 egg yolk
Line two 1-quart tin charlotte molds with caramel: Dissolve 1/2 cup sugar with 2 tablespoons water in each mold by swirling the water into the sugar!. Do not stir!. Cover mold and place on low heat until sugar is completely dissolved!. Uncover and raise heat!. Boil syrup until it begins to turn a golden color!. Swirl pan over heat, and when desired caramel color is reached, remove from heat and plunge bottom of mold into cold water for a few seconds to stop the cooking!.
Swirl the caramel around the sides of the mold and invert on a plate to cool!. Preheat oven to 325°!.
Simmer the cream and milk with the vanilla for 5 minutes!.
Beat the remaining 1 cup sugar into the eggs and yolks and continue beating until the mixture is light and fluffy!. Gradually, add the hot milk and cream, beating continually!. Strain the mixture into the prepared molds!. Put the molds in a pan and pour boiling water into the pan to come halfway up the molds!.
Bake for about 45 minutes, or until custard is firm!. Cool!.
To unmold, run a sharp knife around the edge of the custard!.
Put the serving dish over the mold and quickly invert!. Pour the remaining caramel around the custard!.
nfd?Www@FoodAQ@Com