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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
Fresh milk 400ml
100ml fresh cream
100g sugar
5 eggs
15 ml vanilla

Caramel: 120g sugar
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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