@pinchofmint: Crème Caramel Recipe Ingredients (6 servings) 150 g x Sugar (caramel) 480 ml x Whole Milk 120 ml x double/Heavy Cream 2tsp x Vanilla Bean Paste (or extract) 3 x Large Eggs + 2 x Yolks 65 g x Caster Sugar (custard) Pinch of salt A little butter for greasing Method Caramel: Heat 150g of sugar in dry saucepan on medium heat. Swirl until deep amber in colour. Immediately divide among six lightly greased 6‑oz ramekins; tilt to coat bottoms. Custard: Heat milk, cream, and vanilla bean paste until steaming but not boiling. In a bowl, whisk eggs, yolks, 65g of sugar, salt until just combined. Temper with some of the hot milk and whisk, then whisk in the remaining warm milk. Strain. Fill & Bake: Pour the custard into ramekins until 3/4 full. Place in deep oven-proof tray and add hot water halfway up sides. Bake at 150 °C (300 °F) for 35–40 min until centres jiggle slightly. Chill: Cool, then refrigerate for a minimum of 4 hours but ideally overnight. Serve: Run knife around edge, invert onto plate, let caramel flow. Enjoy cold. #cremecaramel #flan #dessert #Recipe

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Monday 15 June 2026 20:34:37 GMT