Sunday, July 18, 2010

Creme Caramel (Custard Caramel)


Tadaa! How can I not be jolly happy? After all, after so long loosing touch with making sweet pleasures, and after a lapse of many years, I made Creme Caramel. That too not at the spur of the moment neither did I pluck the recipe from heaven. I made this creme caramel during my cooking class, so credit or even distinction must go to the chef. His recipe. Not sure if I should mention his name because you know some people are really particular about name mentioning? Nor did I ask his permission. I can't anyway because classes are over. Classes I took to occupy my time, maybe also with the intention of starting a small time baking business. But ever since then, intention is remaining as intention, never know if it will materialise in the near future, for the time being, lemme me continue with the recipe. Creme Caramel, aka Custard Caramel is one of my favourites. I love creme caramel to its every bit. Velvety, wobbly and such a melting moment custard in amber sugar is definitely a sweet appreciated pleasure on your mouth, tongue and throat.  

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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