Crème Caramel au Calvados

On a Saturday, I was craving for custard puddings, so I made some simple yet yummy crème caramel.

The first batch I made was with rose syrup, so I didn't use vanilla to avoid it overtaking the rose fragrance, instead I'd used Calvados which is an apple brandy.

The tang of Calvados added a wonderful taste with rose syrup & then I decided to make the second batch with Calvados caramel.

I'm deeply fond of caramel & I always like to add some extra ingredients to make it more interesting.

Of course, the Calvados can be replaced by other wines/spirits e.g. Cognac, Grand Marnier, Whisky.

Be creative & enjoy baking!

Recipe:

Calvados Caramel Sauce

3 tbsp granulated sugar

1 tbsp Calvados (apple brandy)

1 tbsp water

In a saucepan, caramelise the sugar.

Carefully add in water & Calvados, stir to dissolve.

Divide into the ramekins/cups & set aside for use.

Custard

2 eggs, beaten

250 g milk

50 g whipping cream

30 g granulated sugar

2 tsp Calvados

Preheat oven to 160C & bring a kettle of water to boil.

In a large bowl, combine eggs & Calvados, lightly whisk to mix.

In a saucepan, heat sugar & milk to 38C, pour into the egg mixture & whisk gently to mix.

Sieve through & pour into the prepared ramekins/cups.

Fill a baking pan with boiling water to 2/3 height of the ramekins/cups.

Bake for 15 min then turn off the oven & leave for 10 min (bake until the centres jiggle like jelly)

After cooling, refrigerate for at least 2 h before serving.