Sweets
Creme Caramel
Κρέμα Καραμέλa
Yiayia was introduced to Crème Caramel at a party and was immediately captured by its silky sweetness. Determined to add the dish to her repertoire, Yiayia tracked down the Italian baker at the party and copied the recipe from her… or so she thought. Despite countless attempts, Yiayia simply could not replicate it. Recounting these struggles to her neighbour one day years later, it became clear that there was a crucial step in the recipe that was missed that day at the party: the Crème Caramel had to be cooked over water.
Main
Ingredients
- Κρέμα Καραμέλα
- 3 cups of water
- 1 cup sugar
- 25g vanilla sugar
- 1 can condensed milk
- Half a small lemon, juiced
- 8 eggs
Method
- In a saucepan, add sugars with a little bit of water (about 2 tablespoons) over a high heat to make caramel. Melt the sugar carefully and when it reaches a golden brown colour, remove from the heat. Don’t darken it too much or the caramel will be bitter
- Carefully pour the caramel directly into the dish you plan to bake in. Yiayia uses a ring cake pan for its signature look. Spread the caramel around until evenly distributed and allow it to cool. Place it in the fridge for at least 10 minutes. If you cook it the day before and leave it in the fridge overnight it tastes even better!
- Preheat your oven to 220°C on bake
- In a bowl, place condensed milk, 3 cups of water, lemon and eggs, and whisk enough to dissolve and combine. Pour it into the baking dish with the now hardened caramel
- In a larger, taller tray big enough to comfortably fit the baking dish, fill it ¼ of the way with water
- Place the baking dish carefully into the tray now filled with water. Put the tray into the oven and turn the temperature down to 180°C
- After 45 minutes turn the oven off and allow the creme caramel to slowly cool in the oven for another 15 minutes
- Gently feel the Crème Caramel with a damp finger to ensure that it has set correctly. The texture should feel firm to the touch. If it's too wobbly you will struggle to get it out in one piece, cook it for another 5 minutes until its firm enough
- Cut around all edges to release the cake from the baking dish, taking care with the center ring if your dish has one. Place a plate on top of the dish, hold on tight, and turn it upside down. Gently tap on the pan until the cake easily slides out of the dish in one piece
- Allow to cool completely in the fridge overnight before serving. Defend your cake from Jim for as long as you’re able to