While pouring the egg mixture into ramekin that filled with caramel, i only started to worry will the egg mixture totally mix with caramel ? will the custard stick to the ramekins after baked? Luckily this recipe never failed me, the crème caramel came out perfectly after unmould..
We like the smooth custard and little bitter of caramel, but my kids somehow don't appreciate this dessert..
You have to add some liqueur to get rid of eggy smell. I used Cointreau, it was just nice with a hint of orange smell.
Crème Caramel 原味布丁*makes 5 x 3” ramekins, and 3 x 2” ramekins
75g coarse sugar4 and ½ tbsp water
430g fresh milk60g whipping cream (dairy)
90g caster sugar
4 eggs (large)
10g Brandy liqueur ( I use Cointreau (orange-flavoured liqueur))
Recipe inspired by: Tokyo Pastry House cookbook, with slight changes
- To cook caramel. Put 50g coarse sugar in a saucepan and cook over medium heat, don’t stir, but you can shake the pan, just let it melt and cook till it turned to dark golden.
- Turn heat to low, then add 3tbsp water ( being a bit cautious here, as it sometimes splutters at this stage), using a wooden spoon, stir till mix well. Remove from heat. Spoon caramel into prepared ramekins, about 0.5cm height.
- Place the eggs and Cointreau in a bowl and lightly whisk until well combined.
- Add milk, cream, and sugar in a saucepan, cook over medium heat until it just comes to the boil. Remove from heat.
- Gradually add the milk mixture (not too hot) with egg mixture, whisking to combine. Strain the mixture and gently pour into the ramekins or dishes until ¾ full.
- Place ramekins in a water bath (add warm water for about 1-2cm height). Bake for 35 minutes or until set in a pre-heated oven at 150C.
- Remove ramekins from oven once done, let it cool in room temperature. Refrigerate before consume. Gently run a knife over the ramekins then turn out onto plates to serve.