(Hot and Cold Dessert)
Creme Caramel,or caramel custard is a custard dessert with a layer of soft caramel on top, as opposed to creme brûlée, which is custard with a hard caramel on top. This dessert is eaten throughout the world.
Creme Caramel is a variant of plain custard where sugar syrup is cooked to caramel stage and is then poured into the mould before adding the custard base.
Creme Caramel is usually cooked in a bain-marie on a stove top to in the oven in a water bath. It is turned and served with caramel sauce on top.
Ingredients:
Creme Caramel is usually cooked in a bain-marie on a stove top to in the oven in a water bath. It is turned and served with caramel sauce on top.Ingredients:
(A) Sugar - 200g, Water - 100g
(B) Milk - 500g, Vanilla Essence - 5g
(C) Eggs - 4 no, Sugar - 60g
(D) Water - 90g (hot boil water)
:Caramel:
Boil (A) and cook to a golden caramel. Then add in (D). Pour them in a mould and set in the fridge.
:Custard:
Heat (B) to 80 degree.
Mix (C).
Pour (B) to (C) slowly while whisking continuously.
Sieve the custard.
Pour the custard to the mould.
Place the mould in a tray filled with hot water bath.
Bake at 165 until the custard is set, about 30 minutes.
Remove from oven and allow to cool at least 1 hour in the fridge.
(B) Milk - 500g, Vanilla Essence - 5g
(C) Eggs - 4 no, Sugar - 60g
(D) Water - 90g (hot boil water)
:Caramel:
Boil (A) and cook to a golden caramel. Then add in (D). Pour them in a mould and set in the fridge.
:Custard:
Heat (B) to 80 degree.
Mix (C).
Pour (B) to (C) slowly while whisking continuously.
Sieve the custard.
Pour the custard to the mould.
Place the mould in a tray filled with hot water bath.
Bake at 165 until the custard is set, about 30 minutes.
Remove from oven and allow to cool at least 1 hour in the fridge.
To remove creme caramel, slide a knife around the top and the edge of the mould and shake carefully to loosen the bottom.
Turn it out on the plate with the caramel sauce.
Serve with sugar or tulle garnishes.
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