Skip to main content
logo
Food Advertising by

Cream Caramel ~ Updated



Cream Caramel is another favourite dessert in my family, especially my children.  The price of this egg custard has hiked tremendously recently, from RM 2 to RM2.80 for a takeaway which can be finished off in three gulps.  As always, homemade is the most economical  and you can rest assured that there are no unnecessary 'add-ons'.   I've made them before using soymilk but this time around, I'm using full-cream milk and the result ..... according to my girl, it's 'Yummy, Mum, keep this recipe!'





Recipe for Cream Caramel

    Ingredients for Caramel

    • 100 gm caster sugar
    • 50 ml water
    Ingredients for Custard
    • 3 eggs
    • 50 gm caster sugar
    • 500 ml full-cream milk
    • pinch of salt
    • 1 tsp vanilla extract  OR  seeds from 1/2 a Vanilla pod

    Method for Caramel
    1. In a saucepan, add the caster sugar and water, stir with a wooden spoon on medium heat.
    2. Once the sugar has dissolved,  STOP stirring and remove the wooden spoon.
    3. Swirl the pan from side to side and once the colour reaches light brown, turn off heat and remove.
    4. Quickly pour the caramel into the 4 ramekins.

    Method for Custard

    1. In another saucepan, pour in the milk, add the vanilla seeds (slice up a vanilla pod and remove the seeds with the back of the knife) and just lightly bring to the boil.  Let cool.
    2. Break in the eggs, add salt and sugar, beat with a handheld whisk till yellowish white in colour.
    3. Add the milk into the egg mixture.  Mix well with a hand whisk.
    4. Place the ramekins onto a dish, strain the mixture and then pour into the ramekins.
    5. Pour boiling water into the dish, just halfway up the sides of the ramekins.
    6. Bake in a preheated oven @ 170 deg.C for about 30 to 35 mins., cover with a sheet of foil.
    7. Bake till just set and wobbly in the centre.  Remove from oven and let cool.
    8. Chill custard in the fridge, covered.
    9. Run knife around the edge of the ramekin, place a dish on top of the ramekin and turn it upside down, shake it a bit to dislodge.
    10. Yield :  4 ramekins of cream caramel.


Comments

  1. Hi Cheah , the custard looks delicious , e cream milk and yes , home-made is better . Thank you for sharing :)

    ReplyDelete
  2. looks so good loved this as a child

    ReplyDelete
  3. Looks yummy! Home made things are always healthier and better :) Thanks for the recipe.

    ReplyDelete
  4. This is one of my all time favourite dessert. Yum!

    ReplyDelete
    Replies
    1. Think most people will like this dessert, at least my family does!

      Delete
  5. Looks divine! Your serving spoon looks lovely.

    ReplyDelete
    Replies
    1. Thanks, Angie.... the serving spoon is a gift from a good friend.

      Delete
  6. Nice....I want to make this too :) thanks for sharing

    ReplyDelete
  7. A lovely dessert indeed! Looks so creamy with wonderful soft texture!

    ReplyDelete
  8. I love this but my kids seem not appreciate this dessert, so less chance for me to do again..

    ReplyDelete
    Replies
    1. Yes, whatever I make, I need someone to try and comment on it, more so if it's my maiden attempt.

      Delete
  9. I made egg custard too but in egg tarts:P Both are my favorites…cream caramel are for those who doesn't like pastry:D

    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

Biscoff Butter Cake ~ 牛油蛋糕

The recipe for this Biscoff Butter Cake is similar to my earlier post of Marble Butter Cake, just that I added an extra ingredient which is, crushed Biscoff cookies.    Instead of mixing the crushed cookies into the batter, I just sprinkled them on top of the first layer of batter and then cover with the remaining batter.   This cake is soft and moist with good texture ..... definitely a recipe for keeps!






Biscoff Butter Cake ~ 牛油蛋糕 

Ingredients   (A)
230 gm unsalted butter4 egg yolks120 gm caster sugar200 gm self-raising flour60 ml milk120 gm Biscoff cookies, crushed1 tsp vanillaa pinch of salt(B)  4 egg whites         50 gm caster sugar
Method Sift the self-raising flour and salt, set aside.Line an 8 inch square pan with parchment paper, set aside.Crush the Biscoff cookies with a rolling pin, set aside.Beat the butter slightly, then add in the sugar and continue beating until creamy.Beat in eggs one at a time.  Add in the vanilla.Sift in the flour alternatively with the milk.In another b…

Salted egg yolk cookies ~ 咸蛋黄酥饼 ~ CNY 2016

Salted egg yolk recipes are getting very popular these days.  There are salted egg yolk with crabs, salted egg yolk with chicken, salted egg yolk with bittergourd and salted egg yolk bun, just to name a few.  Being the inquisitive me, I tried baking the salted egg yolk cookies just to taste what's it like.   It's quite difficult to describe the taste, it's neither totally sweet nor totally savoury, it's a blend of both which makes it unique, yet delicious.


I like the small bits of salted egg yolk in the dough.  I let the dough rest in the refrigerator for more than 2 hours and it was more pliable to handle.


Recipe for Salted Egg Cookies (adapted from 'here')  ~  咸蛋黄酥饼

Ingredients

85 gm butter40 gm caster sugar2 salted egg yolks, steamed for 5 mins and mashed while still hot125 gm plain flour10 gm cornflour1/8 tsp baking powder1 egg yolk, lightly beatena pinch of saltSesame seeds to sprinkle
Method
Sift the flour, cornflour and baking powderCream butter, sugar and p…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.