Cream Caramel Recipe by Chef Ali Sayed

Share on facebook
Share on twitter
Share on linkedin
Cream Caramel by Chef Ali Sayed

Cream Caramel

Ingredients

 

For custard

Milk – 1 liter

Sugar – 200 grams

Vanilla Extract – 1 tsp

Egg – 10 pcs

 

For Caramel

Sugar – 150 grms

Water – 50 grms

A bit of lemon juice

Lemon for baking

 

 

Directions

 

  1. Pre-heat the oven to 325 F

 

  1. Start Making the caramel by adding the sugar and water to a pot without touching the edges. Do not stir it or move the pot and remain close by to watch it till its golden brown. Don’t stir it by spoon just a small shake from time to time till it’s ready.
  1. Remove from the heat and pour it into your cake pan ensuring you cover the whole base by moving the pan around (carefully as the pan will get hot) let it sit and cool completely.
  2. For custard blend together eggs, sugar, milk and the vanilla extract, then strain the mixture. 
  3. Pour the custard on top of the caramel.
  4. Place the pan in a larger baking dish and add boiling water half way up the pan’s edge
  5. Bake in the oven for 45-50 minutes. Check the custard at around 38 minutes by insert a knife in the middle. It should come out mostly clean with a few streaks (not with little clumps).
  6. Take it out and allow it to cool at room temperature inside the water bath. 
  7. Place it in the fridge for at least 4 hours or overnight
  8. When ready to serve, run a knife along the edge pressing against the edge of the pan to avoid cutting into the custard
  9. Place a plate with a raised edge on top of the pan and flip! 

 

Chef Ali Sayed

Chef Ali Sayed

Chef Ali Sayed is an Internationally renowned chef, with an experience of 3 decades, He is considered as one of the best chefs across Lebanon and UAE. He is a traveler, food-stylist and food photographer. All combined together with a little crisp of fashion and sport enjoyment in his culinary world that competes against the likes of greatest Michelin Star Chefs.

Leave a Replay

Sign up for my Newsletter