Wednesday, October 16, 2013

Cream Caramel

12.10.2013 - Batam.  Wanted to try Cream Caramel ages!! finally i put my hand on this recipe!! i thought it was easy. hai....ya!! the caramel was a disaster!!. but i managed to pull it together for the 2nd time.   Recipe adapted from Eugenie's Kitchen.  I think the sweetness is a little too much.  Perhaps you might want to reduce the sugar amount in the custard pudding.  But overall taste was incredible.


For caramel:
1/3 cup caster sugar (75g)
1 tablespoon water

For Custard Cream:-
1/2 cup (minus) 1 tablespoon caster sugar (100g) (in other words, 1 tablespoon of sugar should be spooned out of 1/2 cup of sugar.)
3 eggs, medium-sized
Pinch salt
2 cups, plus 1 tablespoon whole milk (500ml)
1 teaspoon pure vanilla extract


Preheat the oven to 340 degrees F (170 C).

Put the ramekins in the oven to make them warm ramekins. This will prevent cracking when boiling caramel is poured in.

Make caramel

In a sauce pan, stir in sugar and water. Cook it on a medium heat, stirring constantly. When the sugar is completely dissolved, bring it to a boil without stirring until the color turns into dark caramel brown. Quickly pour the caramel into warm ramekins. Then arrange ramekins in a big plate; set aside.

Make cream cream

In another sauce pan pour in the milk and bring to a boil. Then let it cool for 10 minutes.

In a medium bowl, beat the eggs, vanilla extract, and sugar until it becomes yellowish white.

Then stir in the milk mixture through fine sieve.

Fill the ramekins with the cream using a ladle.

Bake the cream

Pour carefully boiling water into the plate so that the water comes halfway up the sides of your ramekins.

Transfer the plate into the oven and bake for 30 minutes, or until the custard is set.

Cool & rest

Cool them on a wire rack first. Then reserve in the refrigerator for about 6 hours , which will allow the caramel to be absorbed into the custard.


Loosen with a small knife round the edges. Place a dish on top of the ramekin and turn upside down.

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