Description
The Evergreen Classic
Scale
Ingredients
- 750 ml Milk
- 4 Tbsp Milk powder
- 1/3rd + ¼ cup Sugar
- 3 Eggs
- 1/3rd cup liquid Palm Jaggery or Nolen Gur
- Few drops of Vanilla Essence or Extract
- ½ Tsp rind of Orange (optional)
Instructions
- Heat 750 ml milk in a pan. When it start to boil, reduce the flame to a medium, keep stirring frequently till it reduces its original volume by 1/3rd. Before taking off the heat add 4 tbsp milk powder and blend well into the milk. Care should be taken to ensure a lump free mix. Let the milk cool for a bit.
- Preheat the oven to 160°C or 325°F. Keep a pot of hot boiling water ready for the water bath.
- Pour 1/3 cup sugar into a warm pan over medium heat. You may add 2 tbsp of water as well. Constantly stir the sugar while it heats, turns brown and finally caramelizes. Do Not overcook since the caramel will burn and start tasting bitter.
- Swiftly and carefully pour about 2 to 3 tablespoons of caramel into each one of the 6 individual ramekins, swirling them around from the inside.
- Beat the 3 eggs using a hand whisk or an electric beater. Add the milk, 1/4 cup sugar, 1/3 cup liquid palm jaggery (Nolen Gur). Whisk and mix well together.
- Add the vanilla extract and stir to combine well. Pour the custard mixture into the individual caramel-lined ramekins.
- Place the ramekins in a larger baking pan. Pour boiling water into larger pan to a depth of 1 inch. Bake until the centre is just about set (about 40-50 minutes). The Creme Caramel should jiggle a bit.
- Remove dish from a larger pan to a wire rack; cool for 1 hour and refrigerate for a couple of hours or even overnight.
- To unmold, run a knife around edge and invert onto a large rimmed serving platter. Cut and serve. Remember to scoop spoonful of the caramel sauce over each serving.
- You can lightly sprinkle a few strands of the orange rind for a touch of tangy flavour to your crème caramel, but this is entirely optional. I used them in my one and simply loved the contrasting flavour.