Monday, August 30, 2010

Creme Caramel

Creme caramel, flan or caramel custard is a rich custard dessert with a layer of soft caramel on top. Creme caramel is a variant of plain custard (creme), where some sugar syrup cook to caramel stage, is poured into the mold before adding the custard base. It is usually cooked in a bain marie or in the oven. Creme caramel is thickened by eggs, however, imitation such as agar or carrageenan can be use to substitute egg.

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)

  1. Pre-heat oven to 160 degree celcius. (Fan forced? Reduce 20 degree celcius)
  2. 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)
  3. 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.
  4. At the mean time, whisk eggs, vanilla extract and sugar in a large bowl. 
  5. 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. 
  6. Strain mixture through sieve into the remekins/mold.
  7. 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.
  8. Remove from baking dish and cool before cover them with cling wrap and refrigerate overnight.
  9. 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


    1. Greetings from Ireland! I love creme caramel, but every single time I make caramel I burn a batch, undercook the next batch and then finally get it (sorta) right the third time. its just too expensive...!

    2. the caramel is a bit of the tricky side... guess what? i kinda stand and stare at the syrup until its caramelised.. hahahahaha...


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