Creme Caramel


Milk 2½ cups
Vanilla essence 1 tsp.
Egg 2 nos.
Egg, yolks 2 nos.
Sugar 75 gms.
For the Caramel
Castor sugar 115 gms.
Water 5 tbsps. 

Preparation Method: 

1.Heat the sugar and water in a pan to make caramel.
2.When the syrup turns golden brown in colour remove and pour into small cups.
3.Bring the milk to a boil, add the vanilla essence and remove from heat.
4.Beat the eggs, yolks and sugar in a bowl.
5.Keep the milk back on the heat and add the egg mixture to it and cook for a few minutes.
6.Remove from heat and pour into the caramel coated cups.
7.Place these cups in a tray with some water and bake for 40-45 minutes.
8.Remove the caramel from the cups and serve in a plate decorated with a mint sprig.

Chef's Name: 
Rehana Khambaty