Desserts
ChefLoubna Fawaz
Crème Caramel Dessert
An easy homemade crème caramel dessert! Especially refreshing when the weather is hot. And of course, it’s delicious—you already know that special caramel flavor :)
Ingredients
Start here, then move straight into the method.
- 3 cups liquid milk
- 3 tablespoons large custard powder
- 2 tablespoons fine semolina
- 1/2 cup sugar
- Caramel
- 1/3 cup sugar
- 2 tablespoons water
Method
Follow the cooking sequence without leaving the page.
- First, we want to caramelize the sugar... that is, prepare the caramel. Put the sugar with the water in a pan over low heat until the sugar dissolves and turns light golden.
- Pour it into a mold or tray and set aside.
- Mix the milk and the rest of the ingredients together separately while cold, then place them in a pot over the heat.
- Stir continuously until it comes to a boil and thickens so the milk does not stick to the pot.
- When it reaches the desired thickness, pour it over the mold or tray where you placed the caramel.
- Cover the top of the mold or tray tightly with aluminum foil.
- Prepare a pot wider than the mold or tray and place two tablespoons on the bottom of the pot so the tray does not touch the bottom of the pot when you place it inside.
- Place the tray in the pot on top of the spoons and pour water into the pot until it reaches halfway up the pot.
- Cover the top with a towel (that is, the opening of the pot with the tray inside it).
- Let the pot boil over medium heat for half an hour.
- After half an hour, remove the tray from the pot and let it cool, then place it in the refrigerator for several hours so the crème caramel chills well.
- When serving, invert the crème caramel mold onto a serving plate.
- From Ruwaida as well Thursday Cake or Abbas Cake
Recipe tags
DessertsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Thursday Cake or Abbas Cake
