Crème de la Crème Caramel literally means cream of the cream topped with caramel, nothing but "The Best". A luscious and creamy dessert made with sweetened condensed milk. It is either steamed or baked using a water bath (bain-marie). Wow your guests with this decadent dessert. They will assume that it took you the entire day to prepare.
Condensed milk is a dense mixture of milk solids and sugar. It is a better alternative to cream. Though high in calories, it is preferable to consume it in small portions.
Condensed milk is a dense mixture of milk solids and sugar. It is a better alternative to cream. Though high in calories, it is preferable to consume it in small portions.
Crème de la Crème Caramel
(Serves 8)
Caramel
Ingredients:
1 cup sugar
1/2 cup water
Method:
In a saucepan, heat sugar with water. Do not stir sugar but swirl the pan. Cook till sugar is dark amber in color. Pour caramel in a round deep cake pan ensuring to spread caramel along the bottom and sides of the pan. Keep aside to cool and set.
Custard
Ingredients:
1 can (300 ml) condensed milk tin
4 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
Method:
For steaming, place a large wide pot that can accommodate the deep cake pan on the fire. Place a round ring or cutter in the centre of the pot. Cover with water just above the ring so that the cake pan can rest on it not float. While the water comes to a boil, prepare the custard.
In a bowl, beat the eggs, then add the milk, condensed milk and vanilla. Blend all the ingredients together and pour through a sieve into the prepared cooled cake pan. Cover pan with a lid or silver foil. Steam custard till set or knife inserted in the centre comes out clean. Cool and refrigerate. When serving, run a knife all round the edge of the custard and with your hands, gently move pan both clockwise and anti-clockwise to loosen custard. Invert onto a serving dish and decorate with a sugar decoration.
Sugar Decoration
Line a baking tray with parchment paper. Then, in a saucepan, prepare another batch of caramel (as above) till pale in color not dark amber. Let caramel cool slightly. Take a spoon and drizzle caramel in shapes or designs you prefer onto the the parchment paper. Once cool, it will harden. Gently remove and place on top of chilled custard.
Note:
(Serves 8)
Caramel
Ingredients:
1 cup sugar
1/2 cup water
Method:
In a saucepan, heat sugar with water. Do not stir sugar but swirl the pan. Cook till sugar is dark amber in color. Pour caramel in a round deep cake pan ensuring to spread caramel along the bottom and sides of the pan. Keep aside to cool and set.
Custard
Ingredients:
1 can (300 ml) condensed milk tin
4 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
Method:
For steaming, place a large wide pot that can accommodate the deep cake pan on the fire. Place a round ring or cutter in the centre of the pot. Cover with water just above the ring so that the cake pan can rest on it not float. While the water comes to a boil, prepare the custard.
In a bowl, beat the eggs, then add the milk, condensed milk and vanilla. Blend all the ingredients together and pour through a sieve into the prepared cooled cake pan. Cover pan with a lid or silver foil. Steam custard till set or knife inserted in the centre comes out clean. Cool and refrigerate. When serving, run a knife all round the edge of the custard and with your hands, gently move pan both clockwise and anti-clockwise to loosen custard. Invert onto a serving dish and decorate with a sugar decoration.
Sugar Decoration
Line a baking tray with parchment paper. Then, in a saucepan, prepare another batch of caramel (as above) till pale in color not dark amber. Let caramel cool slightly. Take a spoon and drizzle caramel in shapes or designs you prefer onto the the parchment paper. Once cool, it will harden. Gently remove and place on top of chilled custard.
Note:
- Ensure to cool prepared cake tin with caramel completely before pouring the custard liquid through a sieve.
- If you prefer to bake the custard instead of steaming, bake at 350 F or 180 C in a water bath till set.