Remembering all previous

 
This recipe can turn a non Creme Caramel lover into one. Guaranteed. At one point of time I would’ve been caught dead eating a Creme Caramel, let alone make one. I despised all things with milk and this was no exception. But post pregnancy I got used to having milk and slowly accepting milk based desserts as well. My mum in law simply adores Creme Caramel and always orders this when we dine outside. So one fine day I finally took a spoon and dug in . Not bad I thought, but I’m sure I can make a better one at home. Ofcourse making the basic recipe was not exciting enough, so I put in my favourite ingredients. Star Anise lends such a delicate sweet flavor and aroma to the silky custard, which contrasts with the bitter caramel. And using vanilla bean paste just takes the flavours to a whole other level. You must give this a try even if you aren’t a CC person. You might change over.

And finally I’m glad to let you know that I should be posting more often now. For the past 4 months I was living without a computer because my ‘Lil brat felt like pouring a bottle of water in my computer and poof ! The whole things just blew up ! No one was hurt but I lost a lot of important stuff , but now I got a band new Pro, which just puts me on top of the world again. So yes hopefully more blogging. For now I need to get busy selecting new designs for my kitchen . I’m thinking of re doing the space and have been looking at these new Fitted kitchens. The designs are absolutely spectacular and I cannot wait to start renovating. If any of you are thinking of doing the same you must check out this site Handmade accessories.

Ingredients

    200 ml Milk
    160 ml Whipping Cream
    75 gms Caster Sugar
    2 Eggs
    4 Egg yolks
    1 tsp vanilla bean paste
    1 tsp vanilla extract
    8 whole star anise
    Fresh figs quartered
    Fresh Strawberries sliced

For The Caramel

    150 gms Caster Sugar
    80 ml water

Start with making the caramel. In a heavy bottom saucepan stir together the sugar and water and let it boil till it reaches a beautiful rich golden colour. Turn of the heat quickly and it will still further cook on it own and turn to a darker shade of brown. Pour equally in 6 ramekins and twirl them around so they spread evenly. Leave out at room temperature and let the caramel set.
Now to make the custard, take a heavy bottom sauce pan. Heat the milk with the star anise and let it come to a boil and then turn off the heat. Let the flavours infuse for about 30 mins. Pour the cream in and bring it again to a boil. Meanwhile, place the eggs, yolks, sugar, vanilla paste and extract in a bowl and whisk together until well combined. Now gently pour in the milk whisking continuously. Strain the whole mixture and pour evenly into ramekins.
Sit the ramekins in a hot water bath i.e Take a deep tray and place the ramekins inside. Pour hot water around it so that they are sitting more that half way in it.
Bake in a 150 C preheated oven for about 35 mins or set. The Center should be a bit wobbly. Remove from bath and let it cool to room temperature. Then cover each ramekin tightly with cling wrap and chill in the fridge till ready to use. Slide a butter knife around the ramekins to loosen the sides. Take the plate you want to serve them in place it on top of the ramekin.Now hold them together and turn it upside down. Give it a firm shake a gently pull up the ramekin. The custard will slide out and all that caramel will flow over. Slice the fruits and place on top and serve Next Generation Firewall.