Creme Caramel | How to make Creme Caramel

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By Aameena Ahmed
Created on 22nd Oct 2015
  • Creme Caramel, How to make Creme Caramel
Creme Caramelby Aameena Ahmed
  • Creme Caramel | How to make Creme Caramel (22 likes)

  • 0 reviews
    Rate It!
  • By Aameena Ahmed
    Created on 22nd Oct 2015

About Creme Caramel

A rich and creamy dessert made with eggs.

Creme Caramel is an authentic dish which is perfect to serve on all occasions. The Creme Caramel is delicious and has an amazing aroma. Creme Caramel by Aameena Ahmed will help you to prepare the perfect Creme Caramel in your kitchen at home. Creme Caramel needs few minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Creme Caramel. This makes it easy to learn how to make the delicious Creme Caramel. In case you have any questions on how to make the Creme Caramel you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Aameena Ahmed. Creme Caramel will surely satisfy the taste buds of your guests and you will get compliments from your guests.

  • Prep Time0mins
  • Cook Time30mins
  • Serves5People
Creme Caramel

Ingredients to make Creme Caramel

  • Milk - 1 liter
  • Bread - 5 slices milk bread (sides trimmed)
  • Eggs - 4
  • Sugar - 250gms or 1 cups
  • Marie biscuits 5
  • Cardamoms6 (crushed roughly)

How to make Creme Caramel

  1. Heat milk till it gets one boil, then turn off the flame.
  2. To the boiled milk add bread, Marie biscuits and sugar then beat it with a hand blender.
  3. In a separate bowl add four eggs and beat the eggs until lightly frothy.
  4. Slowly add this beaten eggs mixture to milk, bread, biscuit, sugar mixture and beat the whole mixture thoroughly. Mix in cardamom powder and set aside.
  5. Now take a pressure cooker separator and spread sugar generously on it and sprinkle very little water drops and leave this to caramelize on stove top by holding it with tongs.
  6. Tilt to spread uniformly. Whole separator should be coated with brown caramelized sugar. Do it with two separators.
  7. Add water to the pressure cooker and then pour the mixture in the separators coated with caramelized sugar, place them in the pressure cooker one above the other.
  8. First cover the separator with a lid on top so that water doesn’t accumulate in the separator and then seal the pressure cooker with its lid without whistle.
  9. Cook on high for 10 minutes and on medium heat for another 10 to 15 minutes with cooker lid closed but without whistle on top.
  10. Check on the water for steam after 10 minutes if its evaporated then add half glass of water from sides and again close the pressure cooker lid.
  11. After it is set then take it out and cool it under the fan.
  12. Now refrigerate it for 4 to 6 hours and de-mold it on a plate and serve cold.
My Tip: To know that pudding is done it will be set from sides and slightly wobbly in the center, don't worry. It will get set completely upon cooling. Excess water to be drained off from the top of the separator. If the steam isn’t coming up at the top that means the water is evaporated. The ratio of sugar depends on your taste.

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