Crème caramel (En)

Polski here.creme-caramel

For 16 small ramekins (125 ml each), or altogether about 2 l of crème you need

  •  2x200g g sugar
  • water (a little, 95 ml?)
  • 1 l milk
  • 4 eggs
  • 8 egg yolks
  • 2 vanilla pods
  • zest of 1 sizable orange

Caramel in the traditional way:

  1. Place 200g of sugar and water in a small saucepan on medium heat. Do not stir. You can rotate the saucepan gently – yet it is best not to interfere with he melting and caramelizing process. Let it do its thing but watch it like a hawk. It will change colour and you must be there when it starts turning brown. When it does, remove it from the heat immediately.
  2. Let it cool down slightly

Caramel as done by Wojtek, using the microwave:

  1. Place 200 g of sugar and water in a glass bowl and stir it with the wooden (bamboo?) stick.
  2. Place the whole thing (with the stick) in the microwave and turn on the regular heat. Stir every 5 min or so. Watch it like a hawk! Seconds may make w huge difference!

Once caramel is resting

  1. Place the ramekins in the deep roasting dish.
  2. Distribute the caramel among the ramekins – each ramekin bottom should be covered by a 2-3 mm deep layer of the caramel. As they cool down the caramel with solidify.
  3. Bring milk and vanilla pods to boil on medium heat. Remove from heat.
  4. Set the oven to 150C/310F.
  5. Place the remaining 200 g of sugar, eggs and egg yolks in a large bowl.
  6. Whisk sugar and eggs – they do not need the beating effect, just be well mixed and the sugar diluted as much as possible.
  7. Add the milk and the orange zest to the sweet eggy concoction and mix thoroughly.
  8. Now you can delicately brush the inside walls of the ramekins with some oil or butter – very thin layer, if at all. It makes the future removal of the creme much easier, but it is not an essential chore..
  9. Pour the mixture through a sieve into a jar or a bowl. The sieve with stop the vanilla pods and the orange zest – you may choose to press the orange peel gently to extract as much flavour as possible into the creme.
  10. Now distribute the liquid evenly among all the ramekins.
  11. Pour cold water into the roasting pan (avoid pouring it into the ramekins!) up to about 2/3 height of the ramekins   (bain-marie method of baking..).
  12. Place the whole roaster carefully in the hot oven and let it bake for about 1 hour (or until the centre of the ramekin is almost ‘set’ – ceases to be liquid)..
  13. Once baked, remove ramekins from the hot bath (carefully!) and let cool down. They must stay in the fridge for at least 2 hours or, better yet, overnight.

To serve turn the ramekin upside down over a flat plate and ease out the creme. The caramel should float freely over the custard..  Bon Appetit!

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