Anyhow, I thought it was about time to give a try to that new French oven I have in this appartment, not that is new but it's new to me hihi. The measurements go from 1 to 9 and I'm used to Celsius and Farenheits.
So I made an "easy" desert, creme caramel. I say easy because it's not too complicate and doesn't have zillions of ingredients.
I divided the original recipe in 3 and made 2/3 of it, thinking that since my daughter is with me, between her and myself we could finish that up...and on top who doesn't love creme caramel!!!
Ingredients
2 cans of concentrate milk _ full fat please :)
2 cans of condense milk
1 little spoon of vanille
8 eggs
For the caramel
1 cups of sugar
3/4 cups of water
Preparation
Caramel
Put in a baking mold the sugar and water, with a wet brush , brush off the sides of the mold, so sugar doesn't burn. Let it be, medium high, keep an eye and above all DO NOT STIR. When it has gotten to that delicious caramel color or better, before it does, remove from it. It will continue to brown so do not get it too dark or it will burn.
Once your caramel is done, let it cool.
Creme Caramel
In a pot, put together the 2 types of milk to low_ medium heat. It shouldn't boil. Once it's well mix, set aside.
Mix the eggs on a separate bowl, do not beat them. No foam should form.
Add a little bit of the milk preparation to the eggs, just a tiny bit, and stir, continue like this, till all your milk preparation has mixed with the eggs. Take your time! And remember always the milk preparation to the eggs, no the other way around , if not you'll end up with scramble eggs.
Then sieve this mixture around 10 times to allow all ingredients to mix well.
Add the creme caramel to your baking mold which has now caramel on the bottom.
Then place your baking mold on a tray full with water and take to cool oven at 100 C or 200 F for 2 hours _ according to the recipe. In my case, I put it at number 3 and was checking constantly, and it got a bit overcooked at 45 minutes of baking.
Important: do not pre_heat your oven and do not let the water of your tray (bain marie) boil.
How you know it's done? Insert a cooking needle to see if it's done. It should be wobbly, not hard , it will finish up hardening afterwards.
Let it cool and take to the fridge for a couple of days, me I couldn't resist not flipping it upside down the following day.
To flip it upside down, with a clean knife pass it on the borders and then turn it :)... if it doesn't fill in a tray with hot water and pass the mold for a few seconds so the caramel melts a little bit . Repeat the process if necessary.
Foresee a deep serving plate, there is plenty of caramel coming out .
Now, how did mine turn out? Bit overcooked. And unfortunately, my daugther who's the one I made this for, didn't eat it, and refuse to eat it. Actually it tasted so bad for her that she spit it out.
Who would have thought a kid didn't like creme caramel? OK, I've tasted it and it's not bad, I don't recall being this picky when I was a kid, sweet was sweet and it was enough for me....
The pleasure of baking is for others to enjoy ....
