Aaahhh..Crème Caramel. What more can I say? Soft egg custard with a hint of vanilla topped with sweet sugary caramel...Too delicious. I have yet to meet anyone who doesn't like this dessert. It is the perfect comfort food. Especially effective in curing stress and depression.
This recipe is from my mum. Recipes for Crème Caramel mostly found in recipe books and on the internet are a tad complicated. Some requires the separating of the eggs or constantly whisking the egg mixture on low heat and making the caramel topping from scratch. I don't like complicated recipes. Going back and forth reading the recipe is too much of a hassle for me unless the recipe is too good and worth all that effort. Only then I'll be sure to go the extra mile to make it.
This recipe is very simple. It's a shortcut "Nigella Express" kinda recipe, Phat Baker Style. The only complicated bit is the turning over of the dish so that the caramel is on top when it's served. But with the help of an oven mitt and a cooling rack, that can be done easily.
The secret ingredient to this recipe is Golden Syrup. The problem that most people have is making the caramel. It's either burnt and tastes bitter or too sticky to spread onto the dish. Plus, I don't have the patience to wait for the sugar to turn to caramel. So for this recipe, the only ingredients that you need are eggs, vanilla, condensed milk and golden syrup. That's it. Nothing else. It's like magic.
Note: You don't have to buy this huge bottle of golden syrup. The supermarket also sell golden syrup in a small cute container which is cheaper and just enough to make this recipe.
Recipe Courtesy of the Phat Baker's Mum
Preparation time: 5 mins
Steaming time: 30 - 40 mins (depending on the stove)
5 large eggs
1 small can of condensed milk (380g)
1 small can of water
2 tsp of vanilla
2-3 tbp of golden syrup (depending in the size of the dish)
1. Lightly beat the eggs.
2. Add in the whole can of condensed milk.
3. Using the same can, measure 1 can of water and mix the leftover condensed milk so it doesn't go to waste.
4. Add in Vanilla essence.
5. Mix well until combined. Do not whisk too much. Over whisking will incorporate too much air into the batter.
6. Prepare the wok for steaming. In a heat proof dish (I use my pie dish), take 2 tablespoons of the golden syrup and spread it evenly onto the sides and the bottom of the dish. Add more if neccesary.
7. Slowly pour the batter onto the golden syrup.
8. On low heat, steam the custard for 30-40 mins.
Tip: Steaming will cause the custard to have air bubbles because of the boiling water. If you want a smoother texture, you can bake the custard in the oven in a water bath. For this recipe, I didn't bother. Still tastes yummy to me.
9. You will know the custard is cooked when it's firm and jiggly in the middle. Let it cool for a few minutes on the cooling rack.
10. Using a small knife, trace the sides of the custard to lossen it from the dish.
10. Here's the only hard part. Cover the top of the dish with the serving plate. Make sure the plate is large enough to accomodate the custard and the caramel sauce. For better grip and if the dish is still hot, use an oven mitt to hold to cooling rack tothe dish. Your right hand must press tightly the serving plate onto the dish. Your left hand must press the cooling rack to the bottom of the dish. Now flip!
|Serving Plate on top. Cooling rack at the bottom.|
|After flipping. Serving plate on the bottom.|
11. When you remove the dish, you will see luscious golden custard topped with sweet caramel goodness.
|Here's a closer look. The holes doesn't bug me at all. I thought it gives the dessert a little bit of character.|
Delicious served warm or even cold straight out of the fridge. Even better, top it with whipped cream.
Please try to make this dessert. It makes all your problems go away in one bite albeit temporarily. How I wish it can also finish all of my work at the office...