What can be more classic than a Creme Caramel to highlight the egg.
Recipe Tags
Medium
Baking
Dessert
Ingredients Serving: 6
75-100 gms Sugar (for the caramel)
1 tsp - Instant Coffee powder
75 gms Sugar (For Custard)
2 Whole Eggs
2 Yolks Only
500 ml Full cream Milk
1 tsp Vanilla Essence
Instructions
For the Custard:
Take milk in a saucepan, and bring it to boil. Add instant coffee powder and mix well.
Meanwhile, cream together sugar, whole eggs and egg yolks.
Add Vanilla essence to the egg and sugar cream mixture.
When the milk comes to a boil, take a ladle full and add it to the egg and sugar mixture and whisk it briskly so as to incorporate it well without curdling the mixture.
Add rest of the milk in small portions and whisking at the same time.
When all the milk is incorporated with the egg and sugar mixture, strain the mixture through a large strainer.
For the caramel:
Take Sugar in a non-stick pan, add a tbsp of water and let it sit on stove on low flame initially and then slowly bring it to medium flame.
At the same time, switch on your oven and preheat at 160 deg Celsius. Also keep ready your moulds or ramekins and heat about a litre of water.
When the sugar has melt and caramelized, switch off the flame and pour caramel in the moulds and swirl around to coat the bottom of moulds evenly.
Method of assembling:
In the caramel coated ramekins, pour the custard mixture.
Place the ramekins in a large baking dish and fill this dish with hot water till half way up to the height of ramekins.
Place baking dish in the oven and bake for about 40-45 minutes on 160 Deg C.
When cooked, remove the dish from the oven, take the moulds out of water and leave them on the counter for cooling. When cooled, put it in the refrigerator to set for a few hours.
To serve, either serve directly in ramekins or de-mould onto a place and serve.
Gently loosen the edges of the pudding and invert a plate over the mould and swiftly upturn the plate and mould holding tightly between both your hands.
Reviews (2)  
How would you rate this recipe? Please add a star rating before submitting your review.
Take milk in a saucepan, and bring it to boil. Add instant coffee powder and mix well.
Meanwhile, cream together sugar, whole eggs and egg yolks.
Add Vanilla essence to the egg and sugar cream mixture.
When the milk comes to a boil, take a ladle full and add it to the egg and sugar mixture and whisk it briskly so as to incorporate it well without curdling the mixture.
Add rest of the milk in small portions and whisking at the same time.
When all the milk is incorporated with the egg and sugar mixture, strain the mixture through a large strainer.
For the caramel:
Take Sugar in a non-stick pan, add a tbsp of water and let it sit on stove on low flame initially and then slowly bring it to medium flame.
At the same time, switch on your oven and preheat at 160 deg Celsius. Also keep ready your moulds or ramekins and heat about a litre of water.
When the sugar has melt and caramelized, switch off the flame and pour caramel in the moulds and swirl around to coat the bottom of moulds evenly.
Method of assembling:
In the caramel coated ramekins, pour the custard mixture.
Place the ramekins in a large baking dish and fill this dish with hot water till half way up to the height of ramekins.
Place baking dish in the oven and bake for about 40-45 minutes on 160 Deg C.
When cooked, remove the dish from the oven, take the moulds out of water and leave them on the counter for cooling. When cooled, put it in the refrigerator to set for a few hours.
To serve, either serve directly in ramekins or de-mould onto a place and serve.
Gently loosen the edges of the pudding and invert a plate over the mould and swiftly upturn the plate and mould holding tightly between both your hands.
A password link has been sent to your mail. Please check your mail.
Close
N/A
CHANGE PASSWORD
Change your old password to a new one
OLD PASSWORD *
NEW PASSWORD *
CONFIRM NEW PASSWORD *
Change Password
A password link has been sent to your mail. Please check your mail.
Close
N/A
PROFILE SETTINGS
Edit and update your profile here
Deleting your account may make your saved recipes, collections, and personalization preferences permanently inaccessible to you and reduce the functionality of connected appliances. Deletions will be performed in accordance with our Privacy Notice and applicable laws or regulations.
DELETE ACCOUNT
A password link has been sent to your mail. Please check your mail.
Close
N/A
Deleting your account means your saved recipes, collections, and personalization preferences will be permanently removed from BetterButter. Once you confirm, your account will be deactivated immediately.
Note: If you login during next 14 days, your account will be reactivated and deletion will be cancelled.
CONFIRMCANCEL
A password link has been sent to your mail. Please check your mail.
Close
N/A
A password link has been sent to your mail. Please check your mail.
Close
SEARCH
A password link has been sent to your mail. Please check your mail.
Close
SIGN IN
Login and Start Exploring!
EMAIL ADDRESS
PASSWORD
Forgot Password?
SIGN IN
A password link has been sent to your mail. Please check your mail.
Close
FORGOT PASSWORD?
To receive a reset password link in your inbox, enter your email address.
EMAIL ADDRESS
SUBMIT
A password link has been sent to your mail. Please check your mail.
Close
A password reset link has been sent to your mail. Please check your mail.
CHECK MAIL
A password link has been sent to your mail. Please check your mail.
Close
RESET PASSWORD
Enter your new password
NEW PASSWORD
CONFIRM PASSWORD
RESET
A password link has been sent to your mail. Please check your mail.
Close
REGISTRATION
Sign Up with BetterButter and Start Exploring!
FIRST NAME *
LAST NAME *
EMAIL ADDRESS *
PASSWORD *
CONFIRM PASSWORD *
By creating an account, I accept the Terms & Conditions
SIGN UP
A password link has been sent to your mail. Please check your mail.
How would you rate this recipe? Please add a star rating before submitting your review.
Submit Review