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Creme Caramel-Caribbean Style
Dessert |
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1 tin Condensed Milk
2 tins Carnation full cream milk
6 medium or 5 large eggs
1 Tbls. vanilla extract
1 cup granulated sugar
marachino cherries
Baileys or any flavor liquor, opt.
Fresh Lime peel
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Put sugar in a pan on low heat to caramelize, keep an eye on it, so it does not burn. Stir if need to, until sugar dissolves.
Heat oven to 400 degrees C. Place a large dish with water, about quarter filled, to emerge custard pan into.
When sugar starts caramelizing and turns light brown, immediately remove from heat and pour in a heatproof dish you are baking the custard in. Spread it out evenly by tilting the pan.
Cut cherries in half and press it on the caramel, in any design you want. Set aside.
Break eggs in a large bowl, stir gently (do not allow too much air to be incorporated into egg mixture). Stir in a few strips of lime peel while doing this.
Add carnation milk and gently stir in condensed milk and Vanilla
Remove lime peel and add liquor, if you choose to.
Pour milk mixture into pan with caramel. Emerge pan into water bath in the oven and turn heat down to 350 degrees C. until set.
When firm to touch, remove from water bath and set aside to cool. This can be made ahead of time and placed in the fridge to cold.
Loosen edges with a sharp knife and turn over gently. Place in large dish to collect the caramel sauce for serving.
Cooking time may vary with different ovens. Cooking time should be 45 minutes.
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Preparation Time: 20 Minutes |
Serves: 10 |
| Recipe Origin: Trinidad And Tobago |
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Submitted by: |
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Syndra Carlier
Ontario
Canada |
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| This recipe has been viewed 5706 times. |
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