Monday, January 29, 2007
This is my other favorite dessert. There is 1 kopitiam (coffeeshop) in Ipoh that is very very famous for its creme caramel. It is very famous because the creme caramel is one of the most delicious creme caramel in the world (I've tested so far). 1 is never enough.
It's so famous that if you come around lunch time to buy it, you will get scolded by the auntie who made & sells the creme caramel. She will yell so loud to your ear "Aiya...you want to buy creme caramel now??? No more!! Come back tomorrow early morning!"
She talks so loud until you will feel embarrassed for ever coming to the shop just to buy the creme caramel (the shop also sells other food).
Since it is very difficult to buy the creme caramel, I tried my best to make it my self.
The result?? NOT BAD AT ALL!! I think it's nicer and more delicious compared to that auntie's creme caramel... :D
200 gr sugar
75 ml water
1 liter of milk
125 gr sugar
1 1/2 tsps vanilla essence
1. Preheat oven to 180 0C (350 0F).
2. Grease 8 ramekins (I use muffin pan instead).
3. Put the caramel ingredients in a pan to make caramel.
4. Stir over low heat until sugar has dissolved then leave it until the water evaporates.
5. Monitor the sugar. Once the caramel formed and sugar turned golden brown, you can stir to make sure the caramel will not burn.
6. Switch off the stove and remove the pan from the heat just before caramel reaches desired colour. The caramel will continue to darken.
7. Scoop the caramel 1 spoon at a time and pour it to each ramekin and swirl to cover the base while the caramel is still hot.
8. Set aside until the caramel hardened.
To make custard creme:
1. Whisk the eggs and vanilla for about 2 minutes.
2. Put the milk and sugar in a pan and stir gently over low heat until sugar dissolved.
3. When the milk is warm enough, pour the eggs and vanilla mixture to the milk while keep on stirring a little bit longer until all ingredients mixed well.
4. Switch off the stove and strain the mixture into a jug.
5. Pour it into the ramekins (on top of the caramel that has hardened).
6. Place the ramekins in a deep baking dish.
7. Pour hot water into the baking dish until halfway up the sides of ramekins.
8. Bake for 30 minutes or until the custard is set and a fork comes out clean when inserted into the centre.
9. Allow to cool.
10. Refrigerate for at least 6 hours.
11. To unmold, run a knife around the edge of each custard and gently upturn onto a serving plate.
That's all. Enjoy your creme caramel!
This way I can wake up late and start scolding people who eat my creme caramel without my permission...wha..ha..ha... :D
Just for your information, I can finish 3 creme caramel at one shot!... :D
Reference: Cooking a commonsense guide