DESSERT PUDDINGS: This is another favourite dessert that never fails to be a crowd pleaser.

CRÈME CARAMEL:

 

 

 

caramel sauce:

    8 to 10 tbsp. sugar                                      

    8 to 10 tbsp. water

custard:

    4 eggs +  4 egg yolks

    6 tbsp. sugar                                                           

    4 cups milk

    ½ tsp. vanilla extract

 

 

 

Preheat oven to 250 degrees F.  Arrange 8 to 10 ramekins in oven to warm.

 

In a heavy saucepan over medium heat, dissolve sugar in water. When sugar is completely dissolved, turn heat to high and bring water to a boil. Allow water solution to boil vigorously without disturbance, until sugar begins to caramelize and turn colour. Take warm ramekins out & have them ready to use.

 

Remove sugar solution as soon as it is golden or very slightly brown, thick & bubbling. Use a small hand towel or facecloth to hold a warm ramekin in one hand--preferably the left hand if right-handed--& the saucepan in the other. Immediately pour a small amount of caramel sauce into the warm ramekins, tilting it around to cover bottom of ramekin completely with sauce. Repeat process with the rest of the ramekins. If caramel cools down & does not pour easily, return pan to heat to warm it up & continue coating ramekins.

 

This part in the preparation can be done earlier on in the day. Custard can be added shortly before the desert is ready to go into the oven.   

 

When ready to put dessert together, preheat oven to 350 degrees F. Beat eggs thoroughly with a fork and add sugar. Add milk and vanilla and mix well. Strain mixture into a large jug.  Fill each ramekin almost to the rim with the milk and egg mixture. Cover each with a piece of foil.

 

Arrange ramekins in a large baking pan. Add boiling water until it reaches half way up the sides of the ramekins. Transfer baking pan to hot oven. Bake 30 minutes or until custard is set when tested.

 

Remove pan from oven & take out ramekins. Run a knife around each ramekin to loosen it. Cover each ramekin with a serving plate, and turn it over to un-mould.  Viola! Serve immediately.

 

If preferred, cool and chill dessert. To reheat one ramekin at a time, use high setting for the microwave and cook 50 seconds. Invert over a plate to un-mould. But it is best to serve it immediately after desert is made.