12 Danishes with Crème Caramel
Starting the new year with my old habit of baking 12 pastries for a family of 2 Also, happy new year everyone! I never expected my page to grow this quickly. I’m genuinely grateful to everyone who’s reading this.
Ingredients
Crème Caramel
Caramel Topping
Directions
- 1
Heat sugar on low heat until it melts and turns a deep brown colour.
- 2
Add water and stir with a wooden spatula until the caramel is dissolved completely.
- 3
Divide evenly into a 12-slot 7cm cupcake tray.
- 4
Whisk eggs, yolks, sugar, salt, and vanilla extract gently until combined. Do not overwhip the mixture.
- 5
Heat milk to a boil and slowly pour into the egg mixture while whisking constantly.
- 6
Divide the mixture evenly into cupcake pan and place the cupcake pan on a baking tray. Place the tray in oven and pour boiling water on the baking tray until half full.
- 7
Bake for 20 minutes. The custard is baked when the centres have a very slight jiggle when shaken.
- 8
Leave in the fridge overnight to chill.
Notes
To unmold the creme caramel, run a knife around the edges and flip the cupcake pan onto a tray. Grip the pan firmly and jerk it up and down to release the custard
