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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

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