Sebastiana Creme Caramel Recipe

Sebastiana Creme Caramel

From nazzb 17 years ago

This recipe was give to me by Sebastiana (Ana for short) a hotel owner in the galicia area of Northern Spain

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 120ºC.
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.

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" It was excellent "
shepherdrescue ate it and said...
Lovely, lovely, lovely! High five!
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michelle73 17 years ago
When you make your own caramel, is it supposed to come to a boil or do you simmer it? Do you just let it go or do you have to stir it constantly? Oh and do you have to brush the sides down with water? LOL sorry for all the questions. I've never tried to do before and I'd love to try this recipe!
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nazzb Ponte De Lima (Viana Do Castelo), PT

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