No-Oven Creme Caramel
Ingredients
Caramel
- 1 1/3 cups sugar
- 4 tablespoons water
- 2 teaspoons rose water
Creme
- 6 large eggs
- 2 cups milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Preparation
Prepare 3 or 4 suitable dishes and a deep tray or skillet that can hold them.
Grease the dishes lightly with oil or butter to help remove the creme caramel and for decoration.
In a small skillet, place sugar and water, and heat on low heat until sugar caramelizes.
Distribute the caramel immediately into the dishes, being careful.
In a suitable pot, place milk and heat on low heat.
In a deep bowl, place eggs, sugar, and vanilla, and whisk with a hand whisk until mixed.
Add milk and stir to mix with eggs, then strain through a fine sieve.
Pour the cream mixture into a large cup and distribute into the dishes, filling about two-thirds.
Cover each dish with aluminum foil.
Place the dishes in the skillet.
Add hot water to the skillet until it reaches more than halfway up the sides of the dishes.
Place the skillet on medium heat until it boils, then reduce heat slightly, cook for about 20 minutes, and let it cool completely in the skillet.
Refrigerate for several hours.
Press gently on the sides to loosen, then invert onto a serving plate and serve cold.
