Portuguese Cuisine

Creme caramel

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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 10 Portuguese Restaurants.

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

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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