Crème caramel was my father's favourite, often made at his home. It's also one of my husband's & son's favourite dessert. This particular version was given to me by another beloved friend, Yasmin, whom I met in Nairobi. Delicious, easy and decadent make it a must have in any recipe collection. Bake away and indulge.
Serves: 6
Ingredients:
Eggs: 6
Evaporated Milk (unsweetened): 1cup
Milk: 1cup
Sugar: 6-8Tbsp
Vanilla Essence: 0.5tsp
Custard Powder: 1tsp
Sugar for Caramel: 1/3cup (one-third cup)
Directions:
1. Preheat oven to gas mark 3
2. Over low flame, melt one-third cup sugar (use 2-3Tbsp water if you want; I don't use any water).
3. Mix the remaining ingredients in a bowl.
4. Pour caramelized sugar into 8-9" cake pan, then mixture from step 3.
5. Cover and bake in a water bath (water should be room temperature) for 35 minutes.
6. Remove cover and bake for 15 minutes.
7. Cool at room temperature for 2-3 hours.
8. Refrigerate overnight.
9. Serve with cream.
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