For the custard you will need:
For the caramel you will need:
Preheat your oven to 325F. Start by heating the milk with the cinnamon stick, ground cinnamon, and vanilla. Heat it over medium heat until it starts to steam but do NOT let it boil. Turn it off and let it cool to room temperature. Next whisk the eggs until it has one uniform yellow color (no separated whites or yolks). Add the 2-3 TBSP sugar and salt. Whisk again. Make the caramel and keep the ramekins nearby. Mix the sugar and water by SWIRLING the pan. Do not stir. Let it cook over medium-high heat until desired color. Check out my video to see how the caramel transforms from quick small bubbles to medium bubbles to big bubbles to NO bubbles and a deep caramel color. Once the caramel is ready, evenly distribute it between the 4 ramekins. And swirl the caramel evenly. The milk should be slightly warmer than your finger (called blood temperature). Mix the milk and eggs. If the milk is too hot it will scramble the eggs. Using a tea strainer strain the milk mixture into the ramekins and fill them evenly. Place your ramekins snugly into a baking dish. Heat water in a kettle and pour the hot water in between the ramekins bringing the water up 3/4 of the way. CAREFULLY place your baking dish and custards into the oven for 30-40 minutes. Take them out before they completely cook. You know it's almost ready when you insert a knife into the middle of the custard and very little custard sticks to the knife. Also the middle will be wobbly. Let cool completely at room temperature and then chill for a minimum of 4 hours, preferably overnight. To serve: slice cleanly around the perimeter of the ramekins and flip each one individually on a plate. ENJOY! saha w hana
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MEMy name is Bushra and I post my favorite recipes on my youtube channel. All recipes are gathered here on my website as well as helpful links to my videos and fancy ingredients. Thanks for stopping by! Archives
October 2023
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