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
Ingredients
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
Method
1) Preheat oven to 150°C (300°F). Place the sugar and water in a saucepan over high heat and stir until the sugar is dissolved. Bring to boil and cook for 8–10 minutes or until the mixture is dark golden. Pour into 4 x ¾ cup-capacity (180ml) ovenproof dishes. Set aside for 5 minutes or until the caramel is set.
2) Place the milk and cream in a saucepan over medium heat until it just comes to the boil. Remove from heat.
3) Place the eggs, extra yolks, extra sugar and vanilla in a bowl and whisk until well combined.
3) Place the eggs, extra yolks, extra sugar and vanilla in a bowl and whisk until well combined.
4)Gradually add the milk mixture, whisking to combine. Strain the mixture and pour into the dishes. Place dishes in a water bath*.
5) Bake for 35 minutes or until set. Remove from the dish and refrigerate for 2 hours or until cold. Remove the crème caramels from the fridge 30 minutes before serving. Turn out onto plates to serve. Serves 4.
* Make a water bath by placing dishes in a baking dish lined with a folded tea towel and pour in enough boiling water to come halfway up the sides of the dishes. A folded tea towel in the base of the baking dish stops the dishes from sliding around and ensures the crème caramel cooks evenly as the dishes don’t touch the baking dish directly.
The completed version! Sitting in caramel with all its glory, ready to be eaten ;)
