One day in December – Crème Caramel My Turn

 Ever since Thanksgiving I wanted to make Crème Caramel. Twice I bought the eggs and ended up using them for something else. Today was finally the day.

 Last night I took the top off two Ideal Milk cans and let them soak in warm soapy water. This morning they were sparkling clean and ready for the burned sugar and custard. So was I.

 I collected the ingredients and laid them out on my cooking table. First I set the water to boil. Then I beat the eggs and sugar with a fork. Oh how I wanted a wire wisk. The eggs were somehow frothy when I added the milk to them.

 Then I remembered I should have burned the sugar. While the sugar was carmelizing I greased the milk tins and the notebook paper with Moi margarine. It is by far the best margarine in Ghana.

 I poured the carmelized sugar into the tins. The margaine melting made a lovely pattern and gave the sugar a sheen. Then I put the custard in. I folded a napkin (Dish towel) and put it in the bottom of the pan with the boiling water. Then put the filled milk tins on the dish towel.

I set my alarm for 30 minutes, grabbed a book and sat in my favorote chair. I could hardly wait.

The alarm rang. They were finished. Hot as the tins were I managed to loosend the sides and dump the crème caramel out on to a plate. All along I had been documenting the process with my camera. As you can see from the last picture taking photos was not the first thing on my mind.

 -vc

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1 Comment

  1. Krista said,

    March 27, 2010 at 10:54 pm

    Mmmm. I am so proud of you for making this in Ghana. I’m not sure I would ever attempt creme caramel over here (but seeing you do it without any of the “right” tools inspires me)!


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