date: Thursday, August 4, 2011
title: First recipe
A while ago, maybe in year six, if you asked me what i wanted to be when i grow up, being a chef would never have come into thought. What better recipe to post up first then the recipe that got me in love with cooking and food. I know this is a simple recipe but i just simply love it. In year 6, it was my cousins birthday and we went out to eat at a restaurant at the city. It was called
The little snail. Well after eating my entree and main the dessert came out. I ordered a creme caramel. This was the first time i tried a creme caramel. First time i took a bite, it WAS DELICIOUS! The next day i searched for a recipe to make creme caramel. While making it in the kitchen, i had a lot of fun making it! And that is how i fell in love with cooking!
Creme Caramel
•1 1/4 cups caster sugar
•300ml thickened cream
•1 1/2 cups milk
•1 teaspoon vanilla extract
•6 eggs
Method
1.Preheat oven to 170°C/150°C fan-forced. Combine 3/4 cup sugar and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Pour sugar mixture into six 1 cup-capacity, ovenproof dishes. Set aside to set.
2.Combine cream, milk and vanilla in a saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until small bubbles form at edge of pan. Remove from heat.
3.Whisk eggs and remaining sugar in a bowl until pale and creamy. Slowly add cream mixture, whisking constantly. Strain mixture into a jug. Divide between dishes.
4.Place dishes in a large baking dish (see tip). Pour boiling water into baking dish until halfway up the sides of smaller dishes. Bake for 30 minutes or until just set. Remove baking dish from oven. Remove dishes from water. Set aside to cool. Refrigerate overnight. Run a thin knife around edge of each dish. Turn out onto 1cm-deep plates. Serve.
