Thursday, January 5, 2012

Crème Caramel
Picture Source
One of my all time favorite sweets. It's easy to make, the ingredients are so simple and always available in the kitchen and of course not to mention it's super tasty.

Makes 6 3-inch (4 oz) ramekins

[Caramel sauce]
200 g white sugar

4 large eggs (200 g)
100 g white sugar (about ½ cup)
½  tsp vanilla extract
500 ml whole milk

Now, let's make some sweet to have a sweet day~!


Preheat oven to 350 ℉.  Place ramekins on a baking sheet next to stovetop.  Add sugar into a pot on high heat.  Let it melt, then stir constantly until it turns into a golden syrup. Remove from heat and immediately pour into each ramekin, just enough to cover the bottom. Allow the caramel to cool.


Whisk eggs and sugar until well blended, then add vanilla extract and milk. Mix until incorporated.  Pass the mixture through a sieve to remove lumps, then pour into ramekins (make sure the caramel is set).


Place ramekins in a roasting pan over a baking sheet, then fill the roasting pan with 2 cm of hot water. Place a piece of aluminum foil over the ramekins and bake for 40 minutes or until the custard is set (the centre should be solid but still wobbly). Let cool, then store in the fridge until ready to serve, up to 4 days.

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To serve: Using a small knife, release the custard by carving around the mold.  Shake gently to loosen the side, then overturn onto a plate.  Tap the ramekin to the release the custard or use the knife to guide it out.
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