One of my friends recently requested for a Caramel Custard recipe. So, I browsed through my collection of recipes and chanced upon this recipe which I believe is quite close to her request. As I'm not a milk fan, I tweaked it a bit and substituted milk with soymilk, just to try, and I'm pleasantly surprised and pleased with the result as this is my first attempt.
after being refrigerated overnight and inverted onto a serving dish
Recipe for Creme Caramel
Ingredients for Caramel :
4 oz. granulated Sugar
1/4 cup water
Warm a small heavy-based saucepan over low heat, pour in the granulated sugar followed by the water.
Using a wooden spoon, keep stirring until all the sugar has dissolved. Once the sugar has dissolved, stop stirring and let the syrup boil. If you continue to stir at this stage, the syrup will crystallise.
Shake the saucepan a bit and keep a close eye on the caramel as it can burn quickly towards the end of the heating process.
Monitor the colour of the syrup and let it boil to a golden brown.
Remove from heat and immediately pour into two, 6 inch souffle dish or six, 3 inch ramekin dishes.
Ingredients for Custard :
1 Tbsp Brown Sugar
600 ml Low Fat Milk/Soymilk
1/4 Teasp vanilla
Whisk the eggs and brown sugar in a bowl till the sugar has dissolved.
Add in the milk and whisk in the vanilla, then strain the custard onto the cool caramel.
Bake in water bath, by standing the dishes in a roasting pan containing enough hot water to come halfway up the sides of the dishes, in a preheated oven at 170 deg C for about 45 minutes. The custard should be just set and firm to the touch.
When cold, cover the dishes and leave in the refrigerator for several hours or preferably overnight.
To serve, carefully loosen the edge of the dish with a palette knife and invert onto a serving dish.