Crème caramel

This is the first time i've attempted a non-Brazilian Crème caramel - in portuguese we call it, Pudim de Leite condensado. The main difference is the usage of sweetened condensed milk in the Brazilian recipe whereas the one that i made, asked for cream. An evident difference is that the non-Brazilian Crème caramel one is not as sweet as the Brazilian one (i will call this Pudim de Leite, instead). The texture of Crème caramel was a bit rough and eggy as supposed to the smooth texture that i usually get making Pudim de Leite, but that could be my poor skills reflected in my first attempt of making the Crème caramel! We shall see...

Taste-wise was alright but i still think that a smoother texture would have made it better.

I took this recipe from an Australian Women's Weekly Book.

Ingredients

-165g caster sugar

-125ml water

-6 eggs

-1tsp of vanilla extract

-75g caster sugar, extra

-300ml (whipping) cream

-430ml of milk

Method

1)Preheat oven to 160C/140C fan forced.

2)Combine sugar and water in a medium frying pan, stir over heat, without boiling until the sugar dissolves. Bring it to the boil, uncovered and without stirring until the mixture is a deep caramel colour. Remove from heat and allow bubbles to subside. Pour toffee into 6 'panna cotta' moulds.

3)Whisk eggs, vanilla extract and extra sugar in a large bowl.

4)Combine cream and milk in a medium saucepan, bring it to boil. Whisking constantly, pour hot milk mixture into egg mixture. Scoop mixture into the moulds.

5) Place the moulds in a baking dish and fill up the baking dish with boiling water until it reaches about halfway of the moulds. Bake in oven for about 40minutes or until set. Remove the moulds from baking dish, cool them down and refrigerate for at least 3 hours.

6) Ease the crème caramel from the mould and invert onto a serving plate. Enjoy!

Let me know how you went if you attempted this recipe too =)