Cookbook:Crème Caramel

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Ingredients[edit | edit source]

Method[edit | edit source]

  1. Firstly, bring 3/4 ltrs of the milk and sugar to a boil, stirring occasionally. Add star anise and the cinnamon sticks as well.
  2. Grind the bread in a mixer till powdered. Add 250 ml of chilled milk in the bread and blend until smooth. Check that no lumps are formed.
  3. In a bowl mix the cornstarch and essence of vanilla along with 1/2 a cup of milk (room temperature).
  4. Bring together the bread mixture and the cornstarch mix and pour it into the milk (now simmered).
  5. Stir continuously till the mixture becomes thick and smooth. Make sure it doesn't stick.

for the caramel[edit | edit source]

  1. In a saucepan add the butter and the sugar together and keep mixing on high flame till it gives a golden brown color.
  2. Take it off the stove. Keep stirring till it starts cooling down.
  3. Let the caramel stay till it cools down completely.

for the pudding[edit | edit source]

  1. After the caramel has hardened, pour the milk and the bread mixture onto it.
  2. Let it set down for a while and refrigerate for 3-4 hours.
  3. Serve chilled.