Sebastiana Creme Caramel
From nazzb 17 years agoIngredients
- 1 litre full fat milk shopping list
- 10 eggs shopping list
- 6 tbsp sugar shopping list
- few drops of vanilla essence shopping list
- 1/2 tsp grated zest of lemon shopping list
- ************************* shopping list
- caramel from a jar or shopping list
- 3/4 cup sugar shopping list
- 2 tbsp water shopping list
How to make it
- If uou don't use shop bought caramel, make it from scratch usung the sugar and water, cooking until it has the colour you want, either light or dark.
- In a large jug, whisk the eggs, half the milk and the sugar.
- Strain, to eleminate the egg membranes.
- Add the rest of the milk, vanilla and lemon zest.
- When the caramel is ready, coat the inside of a large soufflé dish.
- Pour the milk and egg mixture.
- Bake in bain-marie for about 90 minutes at no more than 120ÂșC.
- It is important that the oven temperature isn't higher, otherwise the custard will have bubbles inside, and it shouldn't.
- Let it cool down completely. Chill for a few hours.
- Run a knife blade alongside the edge and turn onto a nice serving dish.
People Who Like This Dish 4
- shepherdrescue Lake Forest, CA
- clbacon Birmingham, AL
- mamalou Attleboro, MA
- nazzb Ponte De Lima (Viana Do Castelo), PT
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Lovely, lovely, lovely! High five!
shepherdrescue in Lake Forest loved it
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