Thursday, May 22, 2014

Creme Caramel

So much for weekly updates, so hard to be consistent when you're busy with other things! May has been jam-packed with events, not that I'm complaining or anything :p It's been so much fun catching up with friends since primary school days, attending weddings which I've missed so much of when I was overseas. And especially the family time which is ever so priceless. Of course, it all involves foood right. Today is no different ;) I shall share my attempt of Basic Creme Caramel by Donna Hay - whom I recently started following.

The thing with creme caramels is - they are super yummeh. I've always been a fan since way back when, and my bestie Ahya' is pro at making them. She taught me once how to make them, I was not so confident with food making yet at that point and I thought it was all just too complicated. And because it was her specialty I never really made them myself anymore - especially since my 1st attempt after was such a failure >.< I dislike it when things don't go my way in the kitchen! But now my bestie is thousands of miles away from me (sobs) and mr.husband is a big fan of puddings and such and I am beginning to be more confident with my skills at food experimenting. I have to stand on my own two feet and wrestle with making it once more. The results? Alhamdulillah, fantastic!

The trickiest bit I have to say is transferring the hot caramel from the pot to the baking container and spreading it. If you're too slow it could set too much and stick to the baking container and not marry well with the filling. I've always found this part the most challenging, and oh, the making the caramel bit because the time when it turns amber and goes darker is just a split second and if you overdo it (like I kinda did) it'll become bitter tasting and not tooo pleasant to eat. But the filling for this recipe my goodness, soooo creamy and dream-like you'll want more. So here's the recipe I took from the blog. The plus for me was I decided to do double recipe and since I was also making 2 pavlovas the usage of egg whites and yolks complimented one another and no wastage occured. Since this recipe uses more egg yolks I suggest you pair up with another recipe that uses whites so as not to waste! Or you could always fry yourself eggs without the yolk I guess although I always find the yolky bits the best :p Enjoy trying this recipe!Feedback most welcome :D


⅔ cups (150g) caster (superfine) sugar
⅓ cup (80ml) water
¾ cup (180ml) milk
¾ cup (180ml) single (pouring) cream
2 eggs
4 egg yolks
⅓ cup (75g) caster (superfine) sugar
2 teaspoons vanilla extract


 Caramel spread into the baking container

The completed version! Sitting in caramel with all its glory, ready to be eaten ;)