desserts
We did not have plan to go away during this Easter. Instead, we were just relaxing at home and invited some friends to come over and had a barbecue. I have made this before and this was actually the second time I made this (I normally cook most of the recipes once, unless it is very easy and/ or very delicious).
I was a bit worry about the time is not enough for the egg mixture to set, but I guess my worry was not necessary. The crème caramels (焦糖布丁) turned just nice and was a crowd pleaser for the night. :D The egg custard was really smooth. It tastes like the Chinese version of steamed sweet egg (燉蛋) but with the caramel on top. Yummy!
[ Ingredients ]
vegetable oil, to grease
60 ml water
215 g caster sugar
750 ml milk
4 eggs
1 tsp vanilla extract
pouring cream (optional), to serve
fresh or frozen raspberries (optional), to serve
[ Method ]
1 Preheat oven to 160°C. Line the base of a roasting pan with a tea towel, folded to fit. Lightly brush six 185 ml capacity ovenproof ramekins with oil to grease. Place in the pan on the tea towel.
2 Place the water and 155 g sugar in a small saucepan over low heat (see kitchen notes for this step). Cook for 5 mins or until sugar dissolves. Increase heat to high and bring to boil. Reduce heat to medium and cook, without stirring, for 8 mins or until golden. Allow the bubbles to subside then pour the mixture evenly among the ramekins. Swirl to coat the base and about 2 cm up the sides of the ramekins. Set aside to set.
3 Place the milk in a medium saucepan over low heat and bring just to boil. Remove from heat. Whisk together the eggs and remaining sugar in a large heatproof bowl. Slowly add the hot milk (see kitchen notes for this step), whisking constantly until well combined. Stir in the vanilla. Strain through a fine sieve into a large jug.
4 Pour the milk mixture evenly among the ramekins. Pour enough boiling water into the roasting pan to reach halfway up the sides of the ramekins. Bake for 40 mins or until custards are just set. Remove ramekins from pan and set aside for 2 hours to cool. Cover with plastic wrap. place in fridge overnight to chill.
5 To serve, run a flat-bladed knife around the inside edge of each ramekin and carefully invert the crème caramel onto serving plates. Serve with cream and raspberries, if desired.
[ Kitchen Notes ]
¶ With step 2, keep an eye on the colour of the sugar mixture to avoid burning. It should be a warm golden colour and not too dark. You must be very patient with this step, otherwise, the sugar will burn easily.
¶ With step 3, make sure you pour the milk slowly and whisk constantly so as to avoid the hot milk cooks the egg mixture.
¶ Straining through the fine sieve for the egg mixture in step 3 is a key to have a silky smooth egg custard.
¶ Click here to get to know more about this dessert.
{ Recipe } Crème Caramel
I was a bit worry about the time is not enough for the egg mixture to set, but I guess my worry was not necessary. The crème caramels (焦糖布丁) turned just nice and was a crowd pleaser for the night. :D The egg custard was really smooth. It tastes like the Chinese version of steamed sweet egg (燉蛋) but with the caramel on top. Yummy!
Crème Caramel
{ via Australian Good Taste - April 2008, p. 92 }
serves 6 | prep 30 mins (+2 hrs cooling) | cooking 55 mins | French
vegetable oil, to grease
60 ml water
215 g caster sugar
750 ml milk
4 eggs
1 tsp vanilla extract
pouring cream (optional), to serve
fresh or frozen raspberries (optional), to serve
[ Method ]
1 Preheat oven to 160°C. Line the base of a roasting pan with a tea towel, folded to fit. Lightly brush six 185 ml capacity ovenproof ramekins with oil to grease. Place in the pan on the tea towel.
2 Place the water and 155 g sugar in a small saucepan over low heat (see kitchen notes for this step). Cook for 5 mins or until sugar dissolves. Increase heat to high and bring to boil. Reduce heat to medium and cook, without stirring, for 8 mins or until golden. Allow the bubbles to subside then pour the mixture evenly among the ramekins. Swirl to coat the base and about 2 cm up the sides of the ramekins. Set aside to set.
3 Place the milk in a medium saucepan over low heat and bring just to boil. Remove from heat. Whisk together the eggs and remaining sugar in a large heatproof bowl. Slowly add the hot milk (see kitchen notes for this step), whisking constantly until well combined. Stir in the vanilla. Strain through a fine sieve into a large jug.
4 Pour the milk mixture evenly among the ramekins. Pour enough boiling water into the roasting pan to reach halfway up the sides of the ramekins. Bake for 40 mins or until custards are just set. Remove ramekins from pan and set aside for 2 hours to cool. Cover with plastic wrap. place in fridge overnight to chill.
5 To serve, run a flat-bladed knife around the inside edge of each ramekin and carefully invert the crème caramel onto serving plates. Serve with cream and raspberries, if desired.
¶ With step 2, keep an eye on the colour of the sugar mixture to avoid burning. It should be a warm golden colour and not too dark. You must be very patient with this step, otherwise, the sugar will burn easily.
¶ With step 3, make sure you pour the milk slowly and whisk constantly so as to avoid the hot milk cooks the egg mixture.
¶ Straining through the fine sieve for the egg mixture in step 3 is a key to have a silky smooth egg custard.
¶ Click here to get to know more about this dessert.
♥ bon appétit :)
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