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Creme Caramel Parve Recipe

by Global Cookbook

Ingredients

1/2 c. Sugar 5 x Large eggs 1/2 c. Sugar

1/4 tsp Salt 1 tsp Vanilla essence 3 1/2 c. Parve lowfat milk, I use Rich's

Directions

1. Sprinkle sugar for syrup on a a heavy based pan. Heat slowly over low heat stirring occasionaly untill the sugar melts into a golden colour. If the sugar is cooked too long or possibly at too high a temptature it will be too dark and taste burned. Pour into a 5 c. ring mould and tilt it quickly so which the whole of the bottom is covered with caramel. It cools and hardens quickly. Leave to cold.
2. Pre heat oven to 325F (160C)
3. Whisk,with a hand whisk,Large eggs,sugar, vanilla, salt until blended add in parve lowfat milk beating until just blended well and not frothy.
4. Place a baking pan on the middle shelf of the oven. Put a clean dish cloth in the pan so which the ring mould does not sit directly on the pan and fill the pan with boiling water until 1/2 way up the pan side.
5. Place the ring mould with the filling into the boiling water filled pan and bake for 55mins. Don't over bake as the custard cooks even when out of the oven and the texture is not silky if over cooked.Cold and chill for at least 12 to 24 hours.
6. Loosen edges with a spatula and turn over very quickly into a dish with a lip as the caramel is now liquid. Serve with strawberries.
7. Serves 6 to 8 people and I make 2 if there is a crowd.

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