I can’t stop thinking about the delicious Creme Caramel dessert served at Adega Restaurants in particular the Lenasia branch. It’s my favourite, they have the best food and best service out of all the Adega branches.
The buffet they prepare in the month of Ramadaan is bar none. If you haven’t tried it, put it on your to-do list for next year. It’s a not-to-be-missed event! because I said so 🙂
I’ll give you a minute to jot that down quick.
Save for hanging out at Adega every single time I needed my creme caramel fix, I decided it was time to ditch the feeling of needing to camp out at the restaurant and to get rid of those ready mix boxes that just don’t taste the same…It was time to make a (proper) Classic Creme Caramel.
Who knew it was actually quite easy, and so rewarding. Not a regret in sight, I could’ve eaten the entire thing without sharing a single bite. But I did make it for family supper, so, share….I must.
You cannot NOT try this! You must…you MUST! It’s easy and so delicious!
And I’m pretty sure you can do flavour variations quite easily, but I just love it as is…plain, simple and delicious
The recipe is from Taste.com.au
160g (2/3 cup) castor sugar
60ml (1/4 cup) water
1 tsp vanilla essence
6 eggs, at room temperature
2 egg yolks, at room temperature
160g (2/3 cup) caster sugar, extra
Preheat oven to 200°C. Place 1 oven shelf in the middle of the oven. Line the base of a large roasting pan with a tea towel, folded to fit.
Place sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. Increase heat to high and bring to the boil. Boil, uncovered, without stirring, brushing down side of pan occasionally with a wet pastry brush, for 5-8 minutes or until caramel is a rich golden colour. (Take care not to burn it.)
Remove from the heat and pour into a deep, round 20cm cake pan. (Don’t grease pan or use a non-stick cake pan, as caramel needs to cling to the base and side.) Hold the cake pan with an oven mit and swirl until the base and side of the pan are well coated with caramel. Place in the lined roasting pan and set aside to cool and harden while preparing the custard mixture.
Place the milk in a medium saucepan and heat, uncovered, over medium heat for 5 minutes (don’t let the milk boil). Set aside to cool for 5 minutes. Stir in the vanilla essence.
Place the whole eggs, egg yolks and extra sugar in a large heatproof bowl with a pouring lip. Use a fork to mix until well combined. Place the bowl on a damp cloth and gradually add the milk while stirring constantly with the fork. Pour the custard mixture through a fine strainer into prepared cake pan. Cover with a sheet of foil.
Fill a large heatproof jug with hot tap water. Place roasting pan on the shelf in the middle of the oven. Add enough hot water to roasting pan to reach halfway up the side of the cake pan.
Reduce oven temperature to 160°C. Bake for 60-70 minutes or until a knife inserted in the centre of the custard comes out clean or with just a little softly set custard clinging to it.
Carefully remove the cake pan from the bain-marie and set aside for 2 hours to cool. Cover with plastic wrap and place in the fridge for 6 hours or overnight. To serve, carefully run a thin sharp knife around the side of the pan and invert onto a serving plate with a lip. Cut into wedges to serve.
~ Fehmz ~