Flamby/Creme Caramel

Nothing beats a good old fashioned dessert...

How awesome do these Flamby's look???
Special Thanks to Hajira Jassat Farook, for sharing on this pic and recipe she used. WE HEART IT!!!

FLAMBY /Creme Caramel
Recipe credit: @shanaazahmod 

Pic credit: Hajira Farook (Watalotwegot)

1 litre full cream milk
1 Tin condensed milk
1 tin of nestle cream
2 tablespoon maziena (corn flour)
3 tablespoon custard powder
2 teaspoon China grass powder
1/4 cup of water
1 teaspoon caramel essence
And golden syrup for the bottom

~ Bring the milk and China grass powder to boil. 

~ Add the custard powder and maziena to the the 1/4 cup water and stir well. 

~ Now add this to the milk and switch stove to low heat and allow mixture to thicken a bit. Be careful not to scorch the bottom of the pot. 

~ Remove from heat and using a whisk add the condensed milk, nestle cream and essence. 

~ Now put some golden syrup in the bottom of your dish about 1 tablespoon of syrup for one small individual mould/ramekin. Add more syrup if you doing it in a bigger mould. 

~ And pour the hot FLAMBY custard over. Refrigerate until set. 

~ To serve, loosen around with a knife to release the vacuum and turn over onto a plate. You don't have to turn these over. You can serve it straight from a ramekin.

* Please note that the nestle cream is optional. You can omit it from recipe as is. All it does is give a rich creamy taste to the desert. Also make sure when using China grass powder that it is fresh and not been sitting in your cupboard for a while. Your desert won't set firm if its stale.*