Skip to main content
logo
Food Advertising by

Creme Caramel

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




Yummy .........

Recipe for Creme Caramel

Ingredients for Caramel :
    4 oz. granulated Sugar
1/4  cup water
Preparation :
    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 :
    4 Eggs
    1  Tbsp Brown Sugar
600 ml Low Fat Milk/Soymilk
1/4  Teasp vanilla
Preparation :
    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.

Comments

  1. that looks very delicious. Amazing to try it with soya milk.....a healthy substitute.

    ReplyDelete
  2. It looks just scrumptious! I like your use of soy milk here!

    ReplyDelete
  3. Good idea to use soymilk instead of milk. Kudos to u. I will try it using soymilk. Thanks for sharing.:)

    ReplyDelete
  4. Looks yummy! I usually buy those pre-packaged mixes but your recipe makes it seem so easy to make, so I'll have to try it sometime.

    ReplyDelete
  5. Creme Caremel is one of my favorite desserts. We usually do it with evaporated milk.

    ReplyDelete
  6. Divina
    I read some where, someone commented, 'what's this evaporated milk? If evaporated already, where's the milk?' Very well said, don't you agree, ha, ha.

    experimentalculinarypursuits
    At first look at the recipe, I thought it's difficult or rather time consuming, but it turned out to be quite easy.

    Elin
    Give the soymilk a chance, try it! I used Soyrich no sugar added, from Yeo's, just for your info.

    5 star foodie
    Yup, more healthy too.

    MaryMoh
    Agree. Go for it!

    ReplyDelete
  7. Your first attempt! Looks amazingly delicious. yum...

    ReplyDelete
  8. I am curious to know how many caramel custard it turned out with 4 eggs? I would like to make more custard if I have to put in the time and effort to complete the task. Can I double the recipe?
    Thanks for sharing your wonderful recipes. You made cooking/baking fun again.

    ReplyDelete
  9. Hi Sonia
    Under the preparation of caramel, I mentioned two, 6 inch souffle dish OR six, 3 inch ramekin dishes. If you want more, than you can double the recipe to 8 eggs or one and half recipe, which means 6 eggs, but also remember to increase the caramel as well. Also check out your roasting pan (to add water) to see how many dishes it can accommodate in one sitting.

    ReplyDelete
  10. Thank you so much for the recipe.
    It looks vey appetising and yummy
    too. Will try and make it when I
    have the time. Very kind of you.

    ReplyDelete
  11. Hi Michele
    You are welcome, do try it out and let me know.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Oreo marble butter cake ~ 奥利奥牛油蛋糕

I have seen quite a number of Oreo cookies recipes on the internet and was curious about the taste and texture of crushed Oreo cookies in a cake.  So the only way to satisfy my curiosity is therefore to give it a try.   It wasn't a disappointment at all as the cake turned out soft and moist and I'm sure that it will be a favourite amongst kids and adults alike!




Oreo marble butter cake ~奥利奥牛油蛋糕  (adapted from  'here' )
Ingredients (A)
4 egg yolks80 gm caster sugar1/3 tsp salt1 tsp vanilla (I used vanilla paste)200 gmm unsalted butter, cut into cubes160 gm plain flour (sifted)100 ml milk1 pack Oreo cookies (137 gm)(B)     4 egg whites            90 gm caster sugar (original 100 gm)
Method Remove cream from Oreo cookies, blend till fine, set aside.Using a handheld whisk, beat egg yolks, salt and sugar till thick and creamy.Beat in butter cubes and vanilla paste till well combined.Sift in flour, alternating with the  milk, mix well.  Set aside.In another clean bowl, beat egg w…