So, to make this wonderfully delicious, smooth, silky and delicate creme caramel, you will need:
For the caramel:
- 3/4 cup (165g) caster sugar
- 1/2 cup (125ml) water
For the custard:
- 4 eggs
- 1/3 cup (75g) caster sugar
- 1 cup milk
- 1 cup thickened cream
- 1 1/2 tsp vanilla extract ( I am vanilla lover. You can reduce the vanilla if you are not it's fan)
- Pre-heat oven to 160 degree celcius. (Fan forced? Reduce 20 degree celcius)
- For caramel, combine sugar and water in a medium sauce pan and stir over heat, I use medium low heat, without boiling until sugar dissolves. Brush the sides of the saucepan with a wet pastry brush to remove ant undissolved sugar crystals. Bring to boil, uncovered, without stirring until mixture is deep caramel colour. Remove from heat, let bubbles dissappear and pour into remekins/mold(any shape you like but should be deep)
- Combine cream and milk in a medium sauce pan (it's OK to use the same saucepan that yo used for caramel). Bring to boil and set aside to cool.
- At the mean time, whisk eggs, vanilla extract and sugar in a large bowl.
- Then, whisking constantly, slowly pour the hot milk mixture into the egg mixture. Pour a little of the milk mixture in first so that the egg mixture does not suffered from sudden change of tempreture.
- Strain mixture through sieve into the remekins/mold.
- Place the remekins/mold in a baking dish; add enough boiling water to come halfway up the side of the remekins/mold. Bake for about 40 minutes or until the tester or skewer use comes out clean.
- Remove from baking dish and cool before cover them with cling wrap and refrigerate overnight.
- When it's time to eat, slide the knife around the side of the ramekins/mould or you can use your finger to gently ease creme caramel away from side of pan. Place serving plate on top of the creme caramel, then quickly inver... and taa daaa !!!!!
|Spoon from left|
|Spoon from right|
|and.... there goes a slice... and check out the glossy top.....|
- Instead of using 1 cup milk and 1 cup thickened cream, you can use 2 cup milk (full-cream)
- No caster sugar? Just use ordinary white sugar
- Be very careful during caramelised process because it sugar get burn very quickly once it start to brown.
- Be very careful when you boiling the milk and cream mixture because they could easily overflow.
- Why refrigerating overnight? to let to caramel/toffee break and liquefies so you will get a least 95% of the caramel.toffee out when serving.
- If the caramel turn solid, pop in the microwave for 10 seconds