Creme Caramel is a popular and classic French dessert and so delicious but ı love to cook it's molacces version which is slighlty healtier version and trust me,tastes even better.
Ingridients:
A Half glass of grape or locust bean molasses
1/4 cup (55 g) sugar2 tsp (10 ml) vanilla extract
2 cups (500 ml) milk, warm
3 eggs, lightly beaten
Nut cracks (Preferably)
Devide the molasses l among six 1/2-cup (125 ml) ramekins firstly.
Then in a regular Sucepan bring the milk, sugar and vanilla to a boil. Stir until the sugar has dissolved.
Meanwhile, in a bowl, beat the eggs. Gradually whisk in the warm milk mixture. Pour into the ramekins.
Prepare a water bath by laying a tea towel in the bottom of a large baking dish. Place the ramekins in the dish and fill the dish with hot water until it reaches halfway up the ramekins.
Meanwhile, in a bowl, beat the eggs. Gradually whisk in the warm milk mixture. Pour into the ramekins.
Prepare a water bath by laying a tea towel in the bottom of a large baking dish. Place the ramekins in the dish and fill the dish with hot water until it reaches halfway up the ramekins.
Bake for 40 minutes or until the edges of the creme molacces have set but the centre is still slightly shaky. The water should never boil.
Remove the ramekins from the baking dish. Let cool. Cover and refrigerate for 6 hours or until completely cooled.
Run the blade of a knife around the ramekins, invert onto a plate to unmould and serve very cold.
Run the blade of a knife around the ramekins, invert onto a plate to unmould and serve very cold.
You may want to add some nut cracks on your dessert to make it even tastier as a final touch.
Bon-appetit.
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