September 14, 2012

Creme Caramel


For the caramel: 2/3 cup sugar
2 tablespoons light corn syrup (optional)
water, approximately 1/4 cup (the amount doesn’t effect the recipe)

For the custard: 1 cup (8 oz) milk + 1 1/4 cups (10 oz) heavy cream OR 3 cups milk
1/2 vanilla bean OR 1 tsp vanilla extract
1 cinnamon stick (or cinnamon powder)
2/3 cup sugar

4 large eggs
pinch of salt (optional)



  1. To make the caramel, place 2/3 cup of sugar in a small saucepan and wet with water to dissolve it . Heat on medium heat, shaking the pan occasionally, but don't stir. The syrup will boil for a while until it starts to turn brown. Once it has turned brown, remove it from the heat and immediately pour the caramel into the ramekins.
  2. In a saucepan, heat the milk with the other 2/3 cup sugar until it reaches a boil. Stir in vanilla (and cinnamon and salt). In a  bowl, whisk the eggs for a minute or two.
  3. Working quickly, pour the milk mixture into the eggs in a steady stream, whisking the entire time. This helps warm the eggs gradually, so they don’t scramble.
  4. Pour the milk mixture into the ramekins on top of the caramel. Place ramekins in a large oven proof dish. Fill the dish with water to about 2/3 the height of the ramekins.Cover with aluminium foil if you don't want the top to get harden.
  5. Carefully place in 300° F oven. Bake for 40 minutes (baking time can depend on the dishes used). The water should not boil during baking. The custard is done when it has set, which you can verify by inserting a knife.
  6. Allow the custard to cool completely, then refrigerate for about 4 hours before serving.
1st trail Sept 2012
3 cups milk
1 tsp vanilla extract
1 cinnamon stick 

2/3 cup sugar
4 large eggs
pinch of salt 

Sedap. Smooth.
Caramel tu kurang perang, takut terhangus kan..
Mula-mula makan macam terover manis, tapi dah 2-3 hari dalam peti ais makin sedap dan kurang sikit kemanisan nya..just nice. 

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