I love creme caramel which is not that sweet.... if you buy from shops, normally it's quite sweet because of high sugar content. I would normally make the caramel myself, and the taste is just nice. If you like it sweet, just add on extra sugar, else stick to this recipe.
For the caramel base, add 1 cup of castor sugar in a pan over very low heat. Stir occasionaly until the sugar melt and turned brown. Add 1/4 cup of water to the pan and stir slowly. You will get a thick brown mixture, i.e. the caramel. Quickly pour the caramel in the baking dish and let it stand for about 1/2 hr. The caramel will become hard and shiny...
In a separate bowl, heat up 1 litre fresh milk with 1/2 - 3/4 cup sugar (depending on the sweetness that you desire) - over low heat. Stir until sugar is dissolved. Remove from heat and set aside.
Beat 8-10 eggs with 3 tsp vanilla essence - I used 10 eggs so that the mixture is firmer when done. Beat for 6-8 minutes on medium speed. Add the warm milk to the mixture and continue beating for another 3-4 mins. Pour the creme misture onto the camarel.
You can either steam or bake. I normally bake it because I like the texture better. Bake for 1 hour or so until the surface of the pudding is firm when touch. Take it out from oven and let it sit for an hour before you put it in the fridge. Serve cold with whip creme and strawberry..... yummy!
For the caramel base, add 1 cup of castor sugar in a pan over very low heat. Stir occasionaly until the sugar melt and turned brown. Add 1/4 cup of water to the pan and stir slowly. You will get a thick brown mixture, i.e. the caramel. Quickly pour the caramel in the baking dish and let it stand for about 1/2 hr. The caramel will become hard and shiny...
In a separate bowl, heat up 1 litre fresh milk with 1/2 - 3/4 cup sugar (depending on the sweetness that you desire) - over low heat. Stir until sugar is dissolved. Remove from heat and set aside.
Beat 8-10 eggs with 3 tsp vanilla essence - I used 10 eggs so that the mixture is firmer when done. Beat for 6-8 minutes on medium speed. Add the warm milk to the mixture and continue beating for another 3-4 mins. Pour the creme misture onto the camarel.
You can either steam or bake. I normally bake it because I like the texture better. Bake for 1 hour or so until the surface of the pudding is firm when touch. Take it out from oven and let it sit for an hour before you put it in the fridge. Serve cold with whip creme and strawberry..... yummy!
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