stainless steel natural gas grill Classic crème caramel

The ingredients for free lubrication of ramekins4 are g/6 oz sugar-free butterRange eggs 1 teaspoon vanilla extract 25g/1 oz caster sugar 600 ml/1 pintFat milkpouring cream, servePre-Gas oven No. 2 c/300F.Heat ramekins in the oven, so they get warm when the caramel is poured in.Make the caramel first.Pour sugar and six tablespoons of water into a clean stainless steel pan.Stir with a wooden spoon in low heat and slowly dissolve the sugar.When there are no remaining sugar particles, stop stirring and boil until the sugar turns to dark copper color.Take it out of the fire immediately to make sure the caramel does not burn.Quickly pour the caramel into the warm ramekins.Set aside to cool and become hard.(Don't put it in the refrigerator because sugar absorbs moisture and becomes soft and sticky ).Once hardened, butter above the height of the caramel.The practice of egg milk freezing is to stir the eggs, vanilla extract and caster sugar in a bowl evenly.Pour the milk into the pan and gently heat it with low heat until you can dip it with your fingers for a while, then filter the milk through a fine sieve onto the egg mixture in the bowl.Stir until smooth, then pour the mixture into the ready ramekins.Stand ramekins in a grilled tin, fill the tin in halfThe method of boiling water with a kettle.Cook in the oven for about 20-30 minutes or until the cream is frozen.Do not do too much cream freeze check on the edge of the dish to make sure no bubbles appear.Remove the cream caramel from the oven, remove the ramekins from the tray, and place it on the cooling rack.When cold, transfer to the refrigerator overnight so that the caramel is absorbed by the cream.To serve, relax the sides of the egg milk freeze by tilting the custard kin and relax with a color palette on the edge.Put a serving on ramekin and turn it upside down.Cream on it.