Happy weekend foodies! Weekends call for delicious sweets. Do you agree??
Enjoy from Kouzounas Kitchen to your kitchen. 🙂
Creme Caramel Recipe
1/2 cup of organic sugar
2 tablespoons of water
1 tsp of maple syrup
1/4 cup of organic sugar
2 teaspoons of vanilla flavoring
2 cups of hot milk
3 eggs, beaten
Preheat the oven to 350 degrees. Prepare the caramel sauce.
In a saucepan add the sugar, water, and maple syrup. Cook until golden brown in color.
Divide the syrup into 6 ramekins. (Evenly distributed.) Allow the sauce to cool.
Prepare custard. Heat the milk, then dissolve the sugar and vanilla extract into milk mixture.
In a bowl, beat the eggs and then quickly add the hot milk mixture to eggs while whisking. Pour mixture into 6 ramekins.
Prepare a water bath making sure to lay down a towel in a large baking dish. Gently place ramekins in the dish, making sure the hot water reaches halfway up. Bake for 45 minutes or until the custard has set.
Once the custard is set, remove from water bath.
Let cool to room temperature before you chill. Custard is best once it chills for 24 hours. Invert the creme caramel, and serve with a dash of cinnamon over the top.