Monday, November 4, 2013

Creme Caramel

Creme Caramel
Creme Caramel
Creme Caramel

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. 

Makes 6

For caramel:
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.

For custard:
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.


  1. Veronica, your creme caramel is lovely! I haven't had this dessert in ages. Very innovative of you to steam it.

  2. Good idea to steam the creme caramel instead of bake. Looks really smooth... yummy!

  3. I love this type of dessert! Just don't know why since I love this so much and yet I have not made this myself. You make yours looking so perfect and I bet these must be super yummy, right?

  4. that looks amazing! I've never eaten crème caramel before, sad to say. I'm so inspired to make this after seeing your photos!

  5. Love the 1st picture! It came out so beautifully! I baked before and it take really long time to get it done. Steaming sounds easy and save time.

    1. Baking in the oven takes longer and most of the time my creme caramel were over cooked. Now that I've tried the steaming method, I will never go back to baking in the oven.

  6. Wah..i love this!!! and using steaming method... i sure bookmark tis recipe:-D

  7. Wow, very well done. Love the smooth and silky texture!

  8. Ahhh memories! I think creme caramel was the first French dessert I tried as a child. Yours looks perfect! :D

  9. Veron, it looks exactly like the old town egg custard. I wanna try out your recipe ... Thanks :)

  10. My first Creme Caramel came in a box... I love the taste and the soft creamy texture :D
    Yours looks delicious...which reminds me, its time to make again :D

  11. Looks very smooth and yummilicious ...


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