Sunday, July 18, 2010

Creme Caramel (Custard Caramel)


Hi there,
How's the going? When the going gets tough, the tough gets going? How about that? Am I right or you chose to disagree with me? Geez! I can't force you to agree, nevertheless, I believe, my believe is that we should be tough, otherwise, we will crumble like this crumbly melt-in-the mouth Creme Caramel, aka Custard Caramel. Okay, perhaps like this. When you feel the world is crumbling over your head, I think, you know what, desserts are always a sheer pleasure for many people. Sadly, I am not a dessert person. Maybe when I dine out, I won't mind sharing a dessert, other than that, maybe again, dessert is a once a while treat.

Regardless, people have told me that when they are down, when they are demotivated and when they want happiness, it must be dessert. Creme Caramel I believe will lift your spirit higher up, alright, looks like I am talking too much, always the case with nava-k, we shall nowwwww kick start with this yummilicious creme caramel. 

Ingredients:
The Caramel
100g sugar
Water - as needed

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

Method
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, the bottom baking tray please, not on the caramel mixture) and bake for 45 minutes.  
(Note: the key to a delicious creme caramel is baking it longer than 1/2 hour). 
Cool it down, slide a knife around the mould to glide caramel and serve.
Oh, should be great, mind you, with a scoop of ice cream. 
Yum.
Bye all you greatest people. Don't forget to trend alongside "cook with nava-k" on every other social media please!!

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6 comments:

  1. This one of my favorite, perfectly done. Love the way you have explained it.

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

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

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

    ReplyDelete

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