Sinful Creme CarmelUser Submitted Recipe
1 can (12 oz) evaporated Milk
1 Can (10 oz) Condensed Milk
4 large eggs
1 tbsp Vanilla extract
8-10 ceramic cups
1 cup granulated sugar
Using your Cuisinart Stand Mixer bowl add all the ingredients. Use your whip attachment at a low speed for 1 minute. Turn your mixer up one level and mix for another minute Make sure everything is combined. If it’s not, whip at a low speed for another 30 seconds.
In a sauce pan add the granulated sugar and at medium-high stir you are going to see that the sugar crystal are melting and turning color. Continue stirring until you have a light brown color. Make sure all the sugar is dissolved.
Place a small amount of sugar on each ceramic cups just enough to cover the bottoms. Place the ceramic cups on a sheet pan and into a pre headed 200*F oven. Add water to the sheet pan. Try to cover with water at least half way.
Bake for about 40-55 min until the centers are firm. You can stick a sharp knife in the middle of the cup and if it comes out clean than it is done. Let them cool and place them in the refrigerator for about 3 hours or more. By passing a sharp knife around the edge will help you un-mold the creme carmel.