Creme Caramel | How to make Creme Caramel

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ByAameena Ahmed
Created on 22nd Oct 2015
  • Creme Caramel, How to make Creme Caramel
Creme Caramelby Aameena Ahmed
  • Creme Caramel | How to make Creme Caramel (21 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 a delicious dish which is liked by the people of every age group. Creme Caramel by Aameena Ahmed is a step by step process by which you can learn how to make Creme Caramel at your home. It is an easy recipe which is best to understand for the beginners. Creme Caramel is a dish which comes from European cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 5 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Creme Caramel takes few minute for the preparation and 30 minute for cooking. The aroma of this Creme Caramel make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Creme Caramel will be the best option for you. The flavor of Creme Caramel is unforgettable and you will enjoy each and every bite of this. Try this Creme Caramel at your weekends and impress your family and friends.

  • 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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