I've been longing to do this dessert. My fear to do dessert haunts me all the time. Finally I buy vanilla essence and made it for real! And it was easy because I've got my helper! Nyahahahah.
Ingredients:-
Milk 500 ml (my reference recipe actually suggested 400cc milk + 300cc single cream; Idk what's single cream so I just used milk, which I've read some other recipes that used milk only too)
Eggs 2
Egg yolk 1 (or you can just use 3 eggs it's fine, I just use a different recipe)
Granulated sugar 40g
Vanilla essence 1 teaspoon
For the caramel part:
Granulated sugar 50g
Boiled water 15ml
1. Whisk egg. Lightly, like drawing circle. Try not to trap too much air in it. (Honestly this take quite some time to have the egg completely stirred. I don't have such patience so I left this to my sister. :p )
2. Add sugar and vanilla essence into the milk, stir until the sugar are completely dissolved. (Taste the milk now! :P I tried)
3. Heat the milk until you see bubbles at the side of the pot (almost boil). Some suggested 30C, I agak agak je. Make sure not to let it boil, they'll form a thin layer of geli milk skin. Ewww. And the milk fragrance will fall apart.
4. Let the milk to cool a bit to warm before pouring it into the egg. Washing down the egg with hot milk you will probably get an egg drop soup, in milk. Hahahah.
5. Stir the mixture, lightly, slowly. Yes, try not to produce gas bubbles. Lol. Be soft with it, it is dessert after all :D
6. Filter the pudding mixture with a sieve to remove any gas bubbles. Otherwise you'll get a holey creme caramel, more like cheese? Do it a few times wouldn't harm. It makes your little thing looks perfect.
7. Pour the pudding mixture onto the top of caramel.
8. Send them to bake or steam.
Caramel:
I did this after I done with the pudding mixture because I'm too frighten to start with this. Now you know how many times I failed at this - -
1. Melt the sugar in low heat until they turn coffee-brown.
2. If it's not brown enough, it only taste sweet but not the rich flavour of caramel; if it's too brown it's burnt.
Be careful with this because once they start to turn brown they get burnt very quickly. So keep yourself to the pot.
3. Once the colour is good enough, remove it from the heat source and add in the boiled water. (I actually have a pan of water by side to put the pot on it immediately after removing from the gas stove so that I can prevent the caramel from continue heating)
4. Pour the caramel into ramekins, cups, bowl or whatever container you use. Do it immediately after the caramel is done because the caramel will dry off; if you drop it everywhere like I did, I'm warning you it's very difficult to wash off. (Tips: hot waters help)
You're advised to follow only one recipe. I've read too many recipes and my memory gone wrong. I added 100ml of boiled water to the caramel and I wonder why the caramel are in liquid state for so long! Too diluted /______________\
Bake:
1. Pre-heat oven to 150C.
2. Prepare a shadow pan with water. Put the containers on the pan and send them into the oven.
3. Bake for about 40-60 minutes.
4. When it's done, let it cool down before covering them with plastic wrap. (Or else the water vapour will fall back onto the pudding :/ ) I used plastic covers.
5. Put into the fridge for a night. EAT THEM ALL.
1. Cover the container with plastic wraps (I used tin foil)
2. Poke a few holes to let the water gets off (not sure with this because the holes I poked appear on my pudding! My mom couldn't stop laughing with that. - -)
3. Put water into the rice cooker and send in to steam.
5. Put into the fridge for a night and EAT THEM ALL.
I used this chinese tea cups to fill my creme caramel hahahahah. I think they are so fabulous. I've used them to make fruit pudding (more like jelly), creme caramel, even fill rice in it to eat. Bwahahahah. Some life for teacups eh? XD
No comments:
Post a Comment