Sunday, May 13, 2012

Cream Caramel

It may be strange, but my  crème caramel recipe is from my Malaysian best friend, Saniah. She got the recipe from her mother in law. I love this recipe. The most important thing about this recipe is that the recipe itself and the preparation how to  make them is very simple and easy. It produces light and smooth custard which is not overly creamy, sugary or heavy.  You gotta love them  when you eat.

so here is the


  1000ml full-cream milk
  150g castor sugar 1 tsp vanilla paste, or 1 tsp orange blossom water/rose water
  6 eggs (once when I run out of egg I use 5 eggs .. the taste more lite then the 6 eggs .. so I prefer using 5 eggs instead of 6)
 1 Sachet Vanilla sugar
 Pinch of Salt

 Caramel : 80g castor sugar.

 1.Preheat the oven to 180°C
 2.Heat the milk to warm, add Vanilla sugar  and stir to dissolve. Put aside.
 3.Lightly mix the eggs,  and Sugar ( in a bowl. Strain the milk mixture into the egg mixture, slowly whisking. add pinch of salt )
4.Strain  and pour into the prepared mould that already have the caramel inside
5. Place the moulds inside the tin and fill the tin with water until it reaches halfway up the sides of the moulds.
6 Cook for around 30 minutes, or until set (the time will vary according to the oven and the size of the moulds).
4.Allow to cool, then store in the refrigerator for at least 4 hours or overnight.

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