Creme Caramel
Κρέμα Καραμέλα
Yiayia learnt this recipe from an Italian woman who was friends with one of her cousins. One day, the woman brought a crème caramel to a party, and Yiayia was sold. Determined to recreate it, she tracked the woman down and got her recipe. But the woman left out one crucial step. When Yiayia gave it a try, it was such a disaster that she never attempted it again. Years later, while recounting the tale of her failed crème caramel to her neighbour, the missing step was revealed: it had to be cooked in hot water!
Ingredients
- 3 cups of water
- 1 cup sugar
- 1 can condensed milk
- 8 eggs
- 1 teaspoon lemon juice
Method
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- In a saucepan, add with a little bit of (about 2 tablespoons) over a high heat. Melt the sugar carefully, when it reaches the desired colour remove from the heat. You’re aiming for a nice golden colour—don’t darken 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. 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
- In a bowl, place the , 3 cups of water and , and whisk enough to dissolve and combine. Pour it into the baking dish with the now hardened caramel
- In a larger 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 custard with a damp finger to ensure that it has set correctly. The custard should feel firm to the touch. If it's too wobbly you will struggle to get it out in one piece
- 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 falls 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
From Yiayia's Fridge · page 113