Creme Caramel

Description:
The recipe is adapted from SBS Food Safari by Joao De Almeida.

The texture is very smooth and velvety. The taste is a bit eggy when it is warm but not too bad when it is eaten cold. I guess by putting more vanilla extract and lemon rind will help to reduce this aroma.



Ingredients:
Caramel
100 mL water
250 g caster sugar

Custard
10 Tbsp FCMP added with water to make 1 L milk
1 cinnamon quill
1 strip lemon rind
2 tsp vanilla extract

12 eggs, extra large
190 g caster sugar



Directions:
Caramel
Place water in a heavy saucepan. Add sugar, pouring into the centre of the water so it doesn't touch the edges. Cook over a medium heat for ten minutes. Do not stir. The caramel will slowly colour from blonde to brunette. Pour into ramekins. Swirl the remekins to even out the caramel.

Custard
Whisk eggs, one at a time into sugar until mixture is slightly frothy.

Put milk, cinnamon stick, lemon peel and vanilla essence into a saucepan and bring to boil, remove from heat and stir into egg mixture (do not over mix).

Pour mixture through a fine sieve into a jug and then pour into ramekins. Be careful when pouring over the caramel that you swirl a little as you pour so the warm mixture does not crack the toffee.

Line an ovenproof dish with a cloth. Place ramekins in an overproof dish and fill half way up the sides of the dish with hot water. Bake at 150°C for 50 minutes turning the baking dish around after 15 minutes to cook evenly. The centre is a little bit wobbly.

Cool down completely and refrigerate. Run a knife around the edges of the ramekins before turning out onto a dish.