Sunday, July 18, 2010

Creme Caramel (Custard Caramel)

Between the many types of desserts, I have a special liking for creme caramel. Still, just a small portion to satisfy the once a  while sugar craving. Creme caramel with its soft custard melt in the thick sugary syrup I believe we all can make. Nice just like that but try chilling and you will love it better. The other of course is with a scoop of your favorite ice cream and that if you ask me should be vanilla ice cream.

The Caramel
100g sugar
Water - as needed

500ml milk (2 cups)
4 yolks
2 eggs
100g sugar
1 tsp vanilla

The Caramel
Boil sugar and water (just enough) until it turns amber.  
(Note: too much water means more time in making the caramel and  if the caramel becomes too dark in colour, it will taste bitter). 
Pour caramel into ramekins or mould (s). 
Tilt so that caramel covers the bottom and partway up to the side.
Preheat oven to 165C's.
Prepare custard by heating milk (just warm, not boiling) until bubbles appear at the edges of the pot.
In another bowl, whisk eggs and sugar lightly until blended.
Slowly pour hot milk over eggs (tempering) until sugar dissolves.

Pour custard through a sieve and divide evenly into prepared moulds.
Place in water bath (add water to your baking tray) and bake for 45 minutes.  
(Note: the key to delicious creme caramel is baking it longer than 1/2 hour). 
Cool it first, slide a knife around the mould to remove and serve.
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  1. This one of my favorite, perfectly done. Love the way you have explained it.

  2. this is one of popular dessert even in Sri Lanka,I use steamer for the final step.This looks delicious!

  3. Thanks for sharing this! Looks absolutely terrific :)

  4. Omg this looks amazing my type of desert almost like flan.


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