Two classics become one! On my journey to creating unique delicious recipes, a star was born! Light and fluffy with just a hint of Turkish Delight.
Preheat oven to 170°C.
Combine 1 cup sugar and 1 cup cold water in a saucepan over low heat.
Cook, stirring until sugar has dissolved.
Increase heat to high.
Bring to the boil.
Boil, without stirring until golden.
Remove from heat.
Set aside to allow bubbles to subside.
Pour sugar mixture into six ovenproof ramekins
Set aside to set.
Combine cream, milk, vanilla essence and rose water in a saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until small bubbles form at the edge of the pan.
Remove from heat.
Whisk eggs and 1 cup sugar in a bowl until pale and creamy.
Slowly add cream mixture, whisking constantly.
Strain mixture into a jug. Divide between dishes.
Place dishes in a large baking dish
Pour boiling water into the baking dish until halfway up the sides of smaller dishes. Bake for 30 minutes or until just set.
Remove baking dish from the oven.
Remove dishes from water.
Set aside to cool. Run a thin knife around the edge of each dish. Turn out
Serve and enjoy
This recipe can be paired with my Milky Turkish Delight Jelly, Fresh Strawberries, and Cream
Don’t forget to review this recipe or leave us a comment and tell us what you think!
Turkish Delight Creme Caramel
Preheat oven to 170°C.
Combine 1 cup sugar and 1 cup cold water in a saucepan over low heat.
Cook, stirring until sugar has dissolved.
Increase heat to high.
Bring to the boil.
Boil, without stirring until golden.
Remove from heat.
Set aside to allow bubbles to subside.
Pour sugar mixture into six ovenproof ramekins
Set aside to set.
Combine cream, milk, vanilla essence and rose water in a saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until small bubbles form at the edge of the pan.
Remove from heat.
Whisk eggs and 1 cup sugar in a bowl until pale and creamy.
Slowly add cream mixture, whisking constantly.
Strain mixture into a jug. Divide between dishes.
Place dishes in a large baking dish
Pour boiling water into the baking dish until halfway up the sides of smaller dishes. Bake for 30 minutes or until just set.
Remove baking dish from the oven.
Remove dishes from water.
Set aside to cool. Run a thin knife around the edge of each dish. Turn out
Serve and enjoy
Ingredients
Directions
Preheat oven to 170°C.
Combine 1 cup sugar and 1 cup cold water in a saucepan over low heat.
Cook, stirring until sugar has dissolved.
Increase heat to high.
Bring to the boil.
Boil, without stirring until golden.
Remove from heat.
Set aside to allow bubbles to subside.
Pour sugar mixture into six ovenproof ramekins
Set aside to set.
Combine cream, milk, vanilla essence and rose water in a saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until small bubbles form at the edge of the pan.
Remove from heat.
Whisk eggs and 1 cup sugar in a bowl until pale and creamy.
Slowly add cream mixture, whisking constantly.
Strain mixture into a jug. Divide between dishes.
Place dishes in a large baking dish
Pour boiling water into the baking dish until halfway up the sides of smaller dishes. Bake for 30 minutes or until just set.
Remove baking dish from the oven.
Remove dishes from water.
Set aside to cool. Run a thin knife around the edge of each dish. Turn out
Serve and enjoy
Serving Size 1
Servings 6
- Amount Per Serving
- Calories 380
- % Daily Value *
- Total Fat 8.3g13%
- Saturated Fat 3.8g19%
- Cholesterol 178mg60%
- Sodium 113mg5%
- Total Carbohydrate 72.3g25%
- Sugars 71.5g
- Protein 8.5g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
