This is my quick and easy go to recipe for dessert. Takes only minutes of prep work and doesn’t have all that cream that is usually used to make this delicious dessert.
6-8 tbsp of sugar, granulated for Caramel
1 can of evaporated milk (370 ml)
3-5 tbsp sugar
vanilla essence or a vanilla pod
Prepare caramel by adding water and 6-8 tablespoon of sugar to a heavy bottom pan and heating it until sugar is cooked to a golden brown. Make sure to not burn the caramel and handle with care as molten sugar is extremely hot. You can also use store bought prepared caramel.
Pour caramel into the oven-safe dish (ramekins or one larger dish of your choice) and coat the entire bottom of the dish. Keep aside to cool and set. This should take about 10 minutes.
Mix the milk, eggs, sugar per your taste and vanilla until all ingredients are well incorporated. You can use a fork or a whisk. This should take only a couple of minutes.
Pour the mixture in to the prepared dish.
Place the dish or ramekins in a roasting pan half full of hot water. (I usually put the water in the pan after I place the ramekins or dish in the pan. You have to be careful not to drop any water into the dish with the egg mixture).
Place the roasting pan in a pre-heated oven (325 to 350 degrees).
Cook for 30-40 min or until the dish is cooked. If you place a fork in the cream caramel, it should come out clean.
Once cooked, take it out of the water-bath, let it cool down before placing it in the refrigerator for 4 or more hours.
To serve, loosen the edges of the cream caramel by running a knife along the edges and shake it loose and turn out on to a flat dish or plate. Garnish with extra caramel and whipped cream.