Portuguese Cuisine

Creme caramel

Cuisine: Portuguese Created by Joao De Almeida

A true classic Portuguese dessert and it's easy!

Ingredients

Caramel
50 - 75 mls cold water
200g white sugar

Custard
200g white sugar
12 eggs
1 litre milk
1 cinnamon stick
1 strip lemon rind
1 tsp vanilla essence

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Preparation

Caramel
Place water in a heavy saucepan. Add sugar, pouring into the centre of the water so it doesn't touch the edges. Cook over a medium heat for ten minutes. Do not stir. The caramel will slowly colour from blonde to brunette, to a dark, rich colour. Pour into ramekins.

Custard
Whisk eggs, one at a time into sugar until mixture is slightly frothy.

Put milk, cinnamon stick, lemon peel and vanilla essence into a saucepan and bring to boil, remove from heat and stir into egg mixture (do not over mix).

Pour mixture through a sieve into a jug and then pour into ramekins. Be careful when pouring over the caramel that you swirl a little as you pour so the warm mixture does not crack the toffee.

Place ramekins in an overproof dish and fill half way up the sides of the dish with water. Bake at 150°C for 30 minutes turning the baking dish around after 15 minutes to cook evenly.

Rest for 30 mins. Run a knife around the edges of the ramekins before turning out onto a dish.

Portuguese Restaurants

Displaying 10 of 31 Portuguese Restaurants.

Restaurant		Suburb
1.	Vasco's Portuguese Charcoal Grill	Kingston
2.	Sabroso	Seddon
3.	Greco's on Broadway	Nedlands
4.	Madeira Grill	Petersham
5.	Little Portugal	Dulwich Hill
6.	Silvas	Petersham
7.	Anada Bar and Restaurant	Fitzroy
8.	Vaby's Mediterranean Grill Campbelltown	Campbelltown
9.	Vaby's Mediterranean Grill Penrith	Penrith
10.	Illawong Foodroom	Evans Head

26 Jul 2011 08:51 AEST

mollie

st kilda east

how many?

about to make this recipie as i LOVE creme caramel, but just wondering how many it makes. it asks for 12 eggs and a litre of milk, that sounds like alot of custard and not sure if ill have the dishes to cook it in! can anyone who has already made it till me round about how many it makes? thanks!

24 Feb 2011 12:02 AEST

Jessi J

Northcote

Easy and Delicous

I really liked this recipe. It's very simple and the texture was just perfect. Unfortunately I cooked the caramel sauce for too long so it burnt. Also make sure you don't stir the sugar and water because it recrystalises. As for the water, I put the ramekins in cold water but I found I needed more cooking time. I baked for about 60 minutes too (like Regina). I just checked when they were ready by sticking in a skewer until it came out clean.

04 Oct 2010 01:19 AEST

steev

Sydney

Baine Marie = Hot Water

Putting ramekins into the pan with water creates a baine marie. A baine marie uses hot water.

16 Jul 2010 07:00 AEST

Tania

Melbourne

Yummmm

Hi Maeve and Joao What a delicious dessert! I always thought this was so much harded to make!!

27 Jun 2010 07:47 AEST

Leo's Feast

Sydney

Yummy!!

I think i might make this one of my favourite recipes EVER!! So quick.... I have been featured foodie because of my blog leosfeast.com .

15 Jun 2010 07:48 AEST

Natalia

Livepool

Can't wait to eat this YUMMY DESSERT

I can't wait to make this delicious dessert. I was just wondering why don't you put this recipe on this website. Everyone would love to make this delicious dessert one day. I remember from a long time ago my dad got this dessert from the shops. It was so YUMMY to eat. But I guest that don't sell it any more.

27 Mar 2010 04:37 AEST

Cheryl

Healesville

Can't wait to make it!!

Wasn't sure whether the water in the baking dish is hot or cold? Please help. Many thanks Cheryl

21 Aug 2009 02:51 AEST

Tanya

Botany

that many eggs??

i saw some of the episode the other night and now i'm about to make it this yummy dessert...having a look at the recipe, it seems like alot of eggs! How many serves is this recipe for?? I'm an L plate cook so any advice will do.. thanks!

25 May 2009 01:56 AEST

Dee

Port Fairy

Cold or Hot Water

Should the water poured into the baking dish be hot or cold? Thank you.

11 Mar 2009 02:46 AEST

Regina B

Keysborough

Yummm

I tried the recipe the other day. I really like the texture of the pudding, very velvety. I prefer to have it cold than warm since the eggy aroma is slightly too strong for me when it is warm. I think I will put more vanilla next time (I've put 2 tsp vanilla extract but still not stong enough) and may be another strip of lemon rind. I baked it nearly 60 minutes tho to have the pudding wobbling at the centre. Overall, it is still a delicious pudding.

03 Mar 2009 12:56 AEST

QLD

Well Done

Have used this simple example to produce, and reproduce, a wonderful result. Thank you.

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