Indian Style Crème Caramel
Restaurant-quality indian style crème caramel using the BIR method — deep flavour from base sauce, cooked to order in minutes.
G1 Base Sauce
2400 ml (8 portions) · 2+ hours · Involved
Key ingredients
100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more
Ingredients
- For 2
- Caramel
- 100 gm caster sugar (2)
- 2 tbspn caster sugar (1)
- 1 tspn cardamom powder
- 1 tspn water
- ¼ tspn ground cinnamon
- 1 medium egg
- 2 - 3 tspn vanilla extract - to taste (see note 2)
- 125 ml evaporated milk
Method
- 1
Preheat the oven to 180°C.
- 2
Butter two 3½ inch top diameter and approx 150 ml volume ramekins.
- 3
Add the sugar (1) and 1 tspn of water to a saucepan and heat, stirring, until the sugar reaches a golden brown colour - (use a saucepan that allows the colour change to be easily visible ie not black).
- 4
Pour sufficient caramel into the buttered ramekins and swirl to cover the base ( this needs to be done quickly to prevent the caramel from solidifying too soon - see note 3 ).
- 5
In a bowl thoroughly mix the sugar (2), cardamom powder and cinnamon.
- 6
Add the egg and mix until smooth.
- 7
Mix in the vanilla.
- 8
Add the evaporated milk and mix until smooth.
- 9
Tip the mixture into the ramekins.
- 10
Place the ramekins in a 'bain-marie' (see note 1) filling nearly to the top of the ramekins with boiling water and bake in the oven for .
- 11
Test with a toothpick or skewer which should 'come out clean' and then carefully remove the 'bain-marie' from the oven and set aside for . Finally remove the ramekins from the 'bain-marie' and allow to cool.
- 12
Place in a refrigerator for ½ - or until required.
- 13
Release from the ramekins by carefully running a thin knife around the inside and invert onto a plate - the caramel will then be on top. This can optionally be served with a little evaporated milk.
Notes
- Place the ramekins in a 'bain-marie' (see note 1) filling nearly to the top of the ramekins with boiling water and bake in the oven for 40 minutes.
- Test with a toothpick or skewer which should 'come out clean' and then carefully remove the 'bain-marie' from the oven and set aside for 5 minutes. Finally remove the ramekins from the 'bain-marie' and allow to cool.
- Place in a refrigerator for ½ - 2 hours or until required.