Aussie crème caramel

[GK]

Doesn't exactly live up to the picture on the packet. This would be enough to bring a Frenchman to tears I am sure.

No, I cannot think of anything better to do with myself this evening.

[BradC]

Oh my lord. That is a vile abomination. My favourite desert when done right, but that is not quite there. Out of morbid curiosity, did you taste it?

[Brumby]

Yes, well.....

The colours look about right - but the presentation leaves something to be desired.

The question is - How was the taste and texture?

[Wytnucls]

Should perhaps go back to shrimps on the barbie.

[Fraser]

No surprises here ..... fancy expecting Creme Caramel to come out right when you lot are upside down on the planet.
It would have been fine in the Northern Hemisphere 

Fraser

[Halcyon]

Do you watch The Checkout? They do a Product vs. Packshot segment:

[Len]

Lesson: Do not buy a crème caramel that advertises itself with an Australian flag on the package.

[GK]

Do you watch The Checkout?

I've tried, but the sophomoric humor is grating.

[GK]

Out of morbid curiosity, did you taste it?

It didn't go to waste.

[Halcyon]

Do you watch The Checkout?

I've tried, but the sophomoric humor is grating.

Yeah I have to agree it's a bit much sometimes. However even I picked up a few pointers from watching it. Still good for something to watch when you're not quite feeling like "dumb brain dead television".

[Zbig]

BRAAAAAAAINS!!!

[Stonent]

Pus.

[ivaylo]

Umm... no, this is wrong. When my wife makes it (because this is not something you buy in a container) it looks like this:

[Halcyon]

Umm... no, this is wrong. When my wife makes it (because this is not something you buy in a container) it looks like this: *snip*

Can we have the recipe please? That looks delicious!

[ivaylo]

It's real simple actually. 1 liter of milk, 5 eggs, sugar to taste (1/2 to 1 cup if you like sweet), vanilla. Caramelise another 5-6 tsp of sugar in a baking pot. Mix everything else and pour in pot with caramelised sugar on bottom. Bake in water bath (place in larger pot with water) at 200C until top is brown. Well, depending on your oven... Experiment a little, it's a forgiving recipe. If you don't do in water bath, it develops flakes which chefs despise, but I don't mind. I see the Mexicans do it with condensed milk which makes it heavier. My mom (I come from Eastern Europe) used to make it in individual cups and then flip it so it looks like this (same recipe though):


Ah, the beauty of the electronics forum...

[Brumby]

... yeah, but I can't taste it.

[SeanB]

Some nice Sago would be good right now....... But I have none to hand, and just looking at that nice cooking makes me hungry.