Monday, May 26, 2014

Crème Caramel


I love Crème Caramel. Who wouldn't? It is rich & smooth & full of flavor.

This is one of the usual dessert that I would order when we dine out & it is actually not too complicated to make this at home. So, give it a try, I'm sure it will be a big hit!


Step-by-Step Cooking Tutorials :

Heat the milk together with 50gm sugar on the stove over low heat, until the sugar is fully dissolved, set aside, let cool.

Beat the eggs with an electric mixer.

Slowly pour in the cooled milk mixture with the beaten eggs.

Beat on high speed.

Strain the custard mixture with a strainer to ensure it is smooth  with no lumps.

Next, place the remaining sugar in a saucepan, make sure it is completely dried.

Turn on to low heat until the sugar has fully dissolved & turn golden brown caramel. Do not stir in between. Swirl the saucepan if it needs to be.

When all the sugar has melted & turned into caramel, add in 2 tablespoons of water. Be very careful at this stage as the caramel would splash when it is in touch with water.

Pour in some of the caramel into the ramekins.

Swirl it over until the base is well coated with caramel

Make sure the base are all well coasted with caramel.

Pour the strained custard mixture over the caramel coated ramekins.

Using the water bath method, place the ramekins in the baking sheet, & fill the baking sheet with hot water.
Bake in the preheated oven for about 30 minutes or until done.
The Crème Caramel is cooked if a skewer inserted in the middle comes out clean.

Let cool on a wire rack before sending the Crème Caramel to chill in the fridge.
To serve the Crème Caramel, run a sharp knife around the sides of the ramekins & invert onto a serving plate. The caramel will pool around the custards. 
Serve immediately.




Crème Caramel


Ingredients :
175gm castor sugar
4 eggs
625ml milk
2 tablespoons water


Directions :
  1. Preheat the oven to 180C.
  2. Heat the milk together with 50gm sugar on the stove over low heat, until the sugar is fully dissolved, set aside, let cool.
  3. Beat the eggs with an electric mixer.
  4. Slowly pour the cooled milk mixture with the beaten eggs, & beat on high speed.
  5. Strain the custard mixture with a strainer to ensure it is smooth  with no lumps.
  6. Next, place the remaining sugar in a saucepan, make sure it is completely dried.
  7. Turn on to low heat until the sugar has fully dissolved & turn golden brown caramel. Do not stir in between. Swirl the saucepan if it needs to be.
  8. When all the sugar has melted & turned into caramel, add in 2 tablespoons of water. Be very careful at this stage as the caramel would splash when it is in touch with water.
  9. Pour in some of the caramel into the ramekins & swirl it over until the base is well coated with caramel.
  10. Pour the strained custard mixture over the caramel coated ramekins.
  11. Using the water bath method, place the ramekins in the baking sheet, & fill the baking sheet with hot water.
  12. Bake in the preheated oven for about 30 minutes or until done.
  13. The Crème Caramel is cooked if a skewer inserted in the middle comes out clean.
  14. Let cool on a wire rack before sending the Crème Caramel to chill in the fridge.
  15. To serve the Crème Caramel, run a sharp knife around the sides of the ramekins & invert onto a serving plate. The caramel will pool around the custards. 
  16. Serve immediately.










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Post a Comment

Thanks for stopping by. Lemme know what you think! Have an awesome day!

Monday, May 26, 2014

Crème Caramel

Reactions: 

I love Crème Caramel. Who wouldn't? It is rich & smooth & full of flavor.

This is one of the usual dessert that I would order when we dine out & it is actually not too complicated to make this at home. So, give it a try, I'm sure it will be a big hit!


Step-by-Step Cooking Tutorials :

Heat the milk together with 50gm sugar on the stove over low heat, until the sugar is fully dissolved, set aside, let cool.

Beat the eggs with an electric mixer.

Slowly pour in the cooled milk mixture with the beaten eggs.

Beat on high speed.

Strain the custard mixture with a strainer to ensure it is smooth  with no lumps.

Next, place the remaining sugar in a saucepan, make sure it is completely dried.

Turn on to low heat until the sugar has fully dissolved & turn golden brown caramel. Do not stir in between. Swirl the saucepan if it needs to be.

When all the sugar has melted & turned into caramel, add in 2 tablespoons of water. Be very careful at this stage as the caramel would splash when it is in touch with water.

Pour in some of the caramel into the ramekins.

Swirl it over until the base is well coated with caramel

Make sure the base are all well coasted with caramel.

Pour the strained custard mixture over the caramel coated ramekins.

Using the water bath method, place the ramekins in the baking sheet, & fill the baking sheet with hot water.
Bake in the preheated oven for about 30 minutes or until done.
The Crème Caramel is cooked if a skewer inserted in the middle comes out clean.

Let cool on a wire rack before sending the Crème Caramel to chill in the fridge.
To serve the Crème Caramel, run a sharp knife around the sides of the ramekins & invert onto a serving plate. The caramel will pool around the custards. 
Serve immediately.




Crème Caramel


Ingredients :
175gm castor sugar
4 eggs
625ml milk
2 tablespoons water


Directions :
  1. Preheat the oven to 180C.
  2. Heat the milk together with 50gm sugar on the stove over low heat, until the sugar is fully dissolved, set aside, let cool.
  3. Beat the eggs with an electric mixer.
  4. Slowly pour the cooled milk mixture with the beaten eggs, & beat on high speed.
  5. Strain the custard mixture with a strainer to ensure it is smooth  with no lumps.
  6. Next, place the remaining sugar in a saucepan, make sure it is completely dried.
  7. Turn on to low heat until the sugar has fully dissolved & turn golden brown caramel. Do not stir in between. Swirl the saucepan if it needs to be.
  8. When all the sugar has melted & turned into caramel, add in 2 tablespoons of water. Be very careful at this stage as the caramel would splash when it is in touch with water.
  9. Pour in some of the caramel into the ramekins & swirl it over until the base is well coated with caramel.
  10. Pour the strained custard mixture over the caramel coated ramekins.
  11. Using the water bath method, place the ramekins in the baking sheet, & fill the baking sheet with hot water.
  12. Bake in the preheated oven for about 30 minutes or until done.
  13. The Crème Caramel is cooked if a skewer inserted in the middle comes out clean.
  14. Let cool on a wire rack before sending the Crème Caramel to chill in the fridge.
  15. To serve the Crème Caramel, run a sharp knife around the sides of the ramekins & invert onto a serving plate. The caramel will pool around the custards. 
  16. Serve immediately.










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Post a Comment

Thanks for stopping by. Lemme know what you think! Have an awesome day!

 

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