I had my very first taste of Creme Caramel in the early 1980's in one of the coffee shops in Ipoh old town and I fell in love with it. I only knew it as Egg Custard then. Anyway, Creme Caramel has become one of my favourite desserts; I loved its smooth, velvety and silky texture. I would usually baked it in a water bath but yesterday I decided to steam it in my wok instead. This morning, much to my delight, when I turned my creme caramel out, they tasted exactly the same as they would baked. By steaming, it definitely saves time.
3/4 cup caster sugar
3 tbsp water
- Combine sugar and water in a small heavy-based saucepan. Stir over medium-high heat until sugar melted and become an amber-coloured caramel. Remove saucepan from heat. Pour caramel into ramekins and immediately tilt the ramekin to spread the caramel evenly over the base. Set aside.
1/4 cup caster sugar
2 cups milk
1/2 cup fresh cream
2 whole eggs
3 egg yolks
pinch of salt
1/2 vanilla bean
- Place the cream and milk in a saucepan. Using a small sharp knife, split the vanilla bean lengthways, then scrape the seeds out and add the seeds and bean into the milk mixture. Slowly bring the cream and milk just to a boil.
- Meanwhile, whisk together the eggs, yolks and sugar.
- While still whisking, drizzle in about a quarter of the hot milk mixture. Gradually, while whisking, pour in the remaining of the hot milk mixture.
- Strain the mixture through a fine sieve into a jug and fill the ramekins with custard.
- Put the ramekins in a wok or steamer and steam them over medium-high heat for about 13 minutes or until custard sets. (Remember to place a large plate or foil over the ramekins)
- Remove from the wok and let custard cool to room temperature. Cover ramekins with clingwrap and refrigerate custard for at least 4 hours or overnight.
- Before serving, run a thin knife around the edge of each ramekin. Turn out onto a plate and serve.