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Foolproof Crème Caramels (with easy ingredient ratios)
Foolproof Crème Caramels (with easy ingredient ratios)

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There are plenty of things you can do to become healthy. Intensive gym visits and directly defined diets are not always the solution. Little things, when done every single day, can do a lot to help you get healthy and lose pounds. Being intelligent about the selections you make each day is a start. Getting as much exercise as possible is another factor. Don’t forget that health isn’t only about how much you weigh. It has more to do with making your body as sturdy as it can be.

We hope you got insight from reading it, now let’s go back to foolproof crème caramels (with easy ingredient ratios) recipe. To cook foolproof crème caramels (with easy ingredient ratios) you only need 7 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Foolproof Crème Caramels (with easy ingredient ratios):
  1. Use Milk
  2. You need Eggs (whole)
  3. Use Sugar
  4. Provide few drops Vanilla essence
  5. Provide ●Sugar for the caramel
  6. Get ●Water for the caramel
  7. Use to 2 tablespoons ●Water for the caramel (additional)
Instructions to make Foolproof Crème Caramels (with easy ingredient ratios):
  1. Make the caramel sauce. Please refer to. Don't wash the pan out, and leave it as-is (with the caramel still stuck to it).
  2. Beat the two eggs in a large bowl.
  3. Add the milk and sugar to the Step 1 pan and heat to dissolve the sugar. Take it off the heat just before it comes to a boil, and pour on top of the Step 2 beaten eggs. If the milk is too hot here, the eggs will coagulate, so watch out. Add the milk as you mix the egg with a whisk.
  4. Strain the Step 3 liquid through a strainer. It's a bother to do this, but if you don't the pudding won't be smooth.
  5. Pour the Step 1 caramel sauce in pudding cups, and pour the pudding mixture from Step 4 into them slowly. I use glass cups so I can see the puddings in them, but you can use aluminium cups of course.
  6. Make the cooking pan ready. Fill a large pan with enough water to come about halfway to 2/3 up the sides of the pudding cups. Cover the pudding cups with aluminium foil. Put the pudding cups in the prepared pan.
  7. The heat should be very, very low. The water should not boil enough for the pan to shake around and make noise. Cover the pan with a lid, but leave it a bit ajar, not closed up completely. Cook it like this for 10 to 15 minutes.
  8. After 10 to 15 minutes, take one of the puddings out. If the pudding does not run if you tilt the cup and the center is not totally liquid, it's good. Turn the heat off, cover the pan totally with the lid this time, and leave as-is for 2 to 3 hours. (The puddings will set more with the residual heat of the water. )
  9. Chill the puddings in the refrigerator to finish. The caramel sauce may be rather stiff, so the puddings taste better if you let them sit for a day, when the sauce will have melted properly.
  10. If you are worried about spoilage in Step 8 in the hot summer months, as soon as the pudding cups have cooled down enough to handle them, cool them rapidly in ice water and refrigerate.

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