Creme Caramel
The highlight of the French dessert is the caramel, presented with a stunning, elegant looking, flavored with sensational caramelized syrup. Super delicious.
{Ingredients}
Serves 2
- 160 ml whipping cream
- 160 ml milk
- 1/2 tsp vanilla extract
- 2 lemon zest (only the yellow part), each about 0.5cm x 0.5 cm in size, optional
- 1 egg yolks
- 2 whole eggs
- 50 gm caster sugar
- hot water
- Caramel:
- 100 gm caster sugar
- 50 ml water
{Directions}
Prepare a large baking tray: Line a piece of tea towel. (Note: it helps secure the ramekins.) Place 4 ramekins in the tray. Set aside.
To make caramel: Put water, followed by sugar in a small saucepan over low heat. Lightly swirl the saucepan to help combine the water and sugar. Continue to cook until the sugar dissolves. Once it boils, no stirring, and continue to cook until golden-brown. Pour into 4 individual 150ml-capacity ramekins, turning ramekins to coat the bottom and sides.
Preheat oven to 160C/320F.
Whisk the whole egg, egg yolks, sugar and vanilla extract. Set aside.
Warm the cream and milk in a small saucepan. Add lemon zest if you like. When it almost boils but not yet, remove from the heat. Rest for about 3 minutes. Stir into the egg mixture. Strain and pour into the prepared ramekins. Fill the large baking tray with hot water (not boiling) and baked in the preheated oven for about 20 to 25 minutes, or until the custard is set.
Remove from oven. Let it cool completely. Cover and chill in fridge for at least 3 hours, or overnight.
Run a knife around the edge of the custard to unmold onto serving plates, served with fresh fruits.
{Cooking Notes}:
- When making caramel, beware that the sugar mixture is extremely hot. Just cook until you see the colour is changed to be a bit lighter than what you desire, then immediately remove from heat, as the cooking will be going on. After pouring into the ramekins, the colour will become darker. Once the sugar and water mixture begins to boil, don’t stir it. Otherwise the sugar won’t be caramelized, but crystallized instead. If not using oven, you can use a wok to steam the custard, covered with foil, for about 15 minutes, or until the custard sets. Let it cool completely and chill in fridge. After chilling, the caramel will become liquid. You’ll enjoy silky smooth custard topped with fragrant caramelized flavour syrup.