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Creme Caramel Recipe

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by Phuong (subscribe)
Vietnamese old streets link to history of Vietnam. Hope that we can discover together these old streets day by day.
Published September 18th 2012
Ingredients:
Fresh milk 400ml
100ml fresh cream
100g sugar
5 eggs
15 ml vanilla

Caramel: 120g sugar
Directions
Put 120g sugar in a small pot, boil until sugar is golden brown. Quickly ladle into a baking tin so the sugar sits smoothly on the bottom of tin.

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* Prepare:

Stage 1: Put eggs in a bowl, beat the eggs.

Stage 2: Put fresh milk, fresh cream and sugar into a saucepan and simmer until the mixture lukewarm about 50-60 degrees, then turn off the heat.

Stage 3: Pour the the mixture into bowl of eggs. Add vanilla and mix them well.

- Stage 4: Filter the mixture in stage 3 through sieve in order to remove the residue of eggs.

- Stage 5: Ladle the mixture into the tin.

- Turn on the oven at 150 degrees for 10 minutes. Boil a kettle of water.

- When the oven has reached 150 degrees, place the tin in the oven tray, pour boiling water into the oven tray and place in the oven.

- Bake for about 35-40 minutes.

- Then turn off the oven and wait until the caramel is cooled, put in the fridge for around 3 hours and then use a knife to release the creme caramel from the tin.
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