Creme Caramel (Krem Karamel)
2 cups milk
1 cup+1/2 cup sugar
3-4 tbsp water
2-3 tbsp hot water
1 tsp vanilla extract/1 package vanilla powder
In a bowl beat the eggs and sugar with a mixer until it gets foamy (2-3 minutes). Heat the milk till gets lukewarm. And then, add in the mixture slowly while mixing. Finally stir in the vanilla and mix them all.
Meanwhile in a small pan, caramelize sugar and 3-4 tbsp water over medium heat. After a while, the mixture will turn brown and sticky. You can smell the caramelized sugar. Turn the heat off and add the hot water. Be careful doing that, it splashes.
Distribute it to small Pyrex or porcelain oven safe bowls (4-6). Preheat the oven to 170 C. Pour the mixture over the caramel sauce into the bowls. Fill half of a deep tray with hot water and place the bowls into the tray. Bake for about 35-40 minutes. Cooked Crème Caramel should be thick like pudding or Jello. Check it by shaking the bowls gently.
Leave the Crème Caramel in the fridge for about 4-6 hours. Then with a knife scrape the sides of the bowl to let the Crème Caramel out easily. Turn it upside down to a serving plate and serve.
Puff Borek (Milfoy Puf Borek)
½ lb puff pastry sheets
2/3 cup feta/crumbling cheese, crumbled
1 tbsp fresh dill/parsley, finely chopped (optional)
2 tbsp yogurt for top
Thaw the puff pastry sheets according to the instructions on the package. Then cut it into 3-4 cm pieces according to shape of the borek. I’ve made both square and triangle shapes. Then place 1 tsp of filling in one side. You can mix cheese and dill/parsley or just use cheese. Then fold the other side over filling and stick the ends by pressing gently with your finger tips.
Then place the puff boreks over a greased tray. Preheat the oven 200 C. Whisk 2 tbsp of yogurt and brush the surface of the boreks. Sprinkle nigella seeds and bake till they get fluffy and golden brown (about 20 minutes).