Creme caramel is a simple dessert but you can’t keep your eyes and your mouth away from it. I have tried making creme caramel many times. And there are so many things that can go wrong. See, I have tried steaming it, got wrong twice on the measurement of milk that results in soft steamed custard instead of creamy ones, sugar crystallising in pot, caramel that doesn’t pour into the ramekins, caramel that doesn’t spread in the ramekins… you name it, I have done it.
But… once I get it right, it is heavenly must-have dessert. This eggy custardy creamy dessert with caramel syrup is just so pleasing your palate. This dessert got my friend that doesn’t eat much dessert took bites after bites. When I ate it, it is as if I am being hugged by a pillow. That’s why I couldn’t stop eating too like my friend.
Mister Paya is so particular when it comes to creme caramel. He always takes the first bite and it is as if he is the creme caramel testing machine, he will determine whether it is a good or bad ones. The good ones will of course end up in his stomach. And the bad ones, end up in my stomach. He stopped accepting the bad ones after the first bite. What a machine!! :p So, finally I got it right and this recipe is accepted and approved by Mister Paya’s picky palate.
Creme Caramel (makes 6)
- ½ cup of sugar
- 2 tablespoon of water
- 2 eggs
- 2 egg yolks
- 250ml of milk
- 100ml of cream (cooking cream or thickened cream)
- 1 tablespoon of castor sugar
- 3 teaspoon of vanilla extract
- To make the caramel, prepare 6 ramekins. Combine sugar and water in a small pot. Cook until the syrup turns light golden brown (approximately 6-8 minutes). Do not stir during this process until you see the syrup starts turning to golden colour. Then you can use your spatula to drag the syrup gently from the side to the center so that the sugar syrup can brown equally. Quickly turn off the heat once you see all the syrup turns to light golden brown colour.
Once you see the syrup turns light golden brown colour, turn off the heat as it will continue to cook even when you turn off the heat. Split seconds can burn the caramel and you have to start over. It takes a few practises to make caramel and it is subject to taste preference. Some prefer it to be darker and some prefer it to be lighter. Darker means you get to more bitterness taste in your caramel.
- Quickly pour the caramel into the ramekins. You have to work fast before the caramel starts hardening.
- Preheat your oven at 150°C. Prepare some hot water for baking the creme caramel in water bath.
- In a bowl, whisk all the ingredients of custard until the sugar is dissolved.
- Pour the custard into the ramekins through a fine sieve.
- Bake the creme caramel in the oven using the water bath method. Which means put the ramekins in a tray filled with water that is about ⅓ or ¼ of the ramekins’ height.
- Bake for about 35 minutes until the custard is set. Slide the sides of inner ramekins with knife and turn it over on a plate. Enjoy!
- The creme caramel taste even better if you let it sit in the fridge for a couple of hours (4 hours or so).