Looking to impress a hot date with your cooking skills? Check out this Creme Caramel recipe that will make your lovers swoon.
Wilson first made this for me during one of my visits to South Perth whilst he was working there. And. I. was. ABSOLUTELY BLOWN AWAY and impressed by his dessert making skills. It was only after we got married that I found out how simple this recipe actually was. Ah well, too late now. Smart move, Wilson Lee.
What I love about this dessert is the simplicity of ingredients that with love and technique, can be made into a creamy, cool dessert with a divine texture suitable for all palates.
Warning: this creme caramel could cause dates to fall deeply in love with you.
Ingredients
Makes 8 small servings | Cooking time: 1 hour to make (refrigerate for a few hours)
3 cups milk
2 large eggs plus 3 egg yolks
1 1/2 cups white granulated sugar
Pinch of salt
2 teaspoon of vanilla essence
And that’s all you need!
5 simple ingredients for this delicious dessert!Step 1: Cook ze caramel. Add 1 cup of sugar to a few tablespoons of water and stir sugar well until it melts.Step 2: Your mission, if you choose to accept it, is to keep watch on the boiling sugar until it starts to turn into a fine gold. Then take it off the heat. It will continue to warm to a dark amber. Remember to swivel and not stir!Step 3: Get your ramekins ready – place them on roasting tray and fill tray with boiling water til it covers 3/4 of the ramekins. Pour your caramel into the ramekin, just enough to cover the bottom. You could use small chinese bowls too!Step 4: To make your custard, mix eggs, half cup of sugar, salt and vanilla essence, and beat that baby til well mixed.Step 5: In a separate pan, warm milk until it starts to get steamy (like your hot date), but not to a boil.Step 6: This part is tricky but you can do it!! Pour warm milk in a small stream into egg mixture whilst stirring. This will ensure that you don’t accidentally cook the egg mixture. For a silky smooth texture, strain mixture through a fine sieve. (N.B. tried very hard to snap a picture of this process using our GoPro but to no avail…).Step 7: Pour mixture into your ramekins/ bowls. You’re almost there!Step 8: Now it’s ready to be baked. Bake at 150 degrees celsius until custard sets, about 30 minutes.Step 9: When set, remove from oven, cool to room temperature then refrigerate for at least a few hours or overnight.Step 10: To serve, run a small sharp knife along the side of the ramekins.Plating! Cover ramekin with a small plate, then flip it around and creme caramel *should* slide out quite easily. Eventually….Voila! Your perfectly divine creme caramel, made to impress!
Wei Jia 