Creme Caramel Individual Serve

Name: How to cook Creme Caramel Individual Serve - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings OR any other number
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Creme Caramel Individual Serve

‘Creme Caramel’ is actually much easier to cook than you imagine. When I first tried to cook ‘Creme Caramel’, I believed my biggest challenge would be making the Caramel. It was actually not hard at all. If you have a microwave, it can be super easy, and you don’t need to worry about ruining your saucepan. ‘Creme Caramel’ can be cooked in different methods. My favourite method is steam-baking in the oven, but you can cook it in a pot, frying pan or anything if you have a fitting lid.

Ingredient

Food ration :

4 servings OR any other number

4 tablespoons (1/4 cup)

Caster Sugar *1 tablespoon per serve

4 teaspoons

Water *1 teaspoon per serve

Eggs *1 Egg per serve

6 tablespoons

Caster Sugar *1 & 1/2 tablespoons per serve

2 cups (500 ml)

Full Cream Milk *1/2 cup per serve

1 teaspoon

Vanilla Extract *1/4 teaspoon per serve

Cooking instructions

* Step 1

★ Caramel using Microwave Place 1 tablespoon Caster Sugar and 1 teaspoon Water in each ramekin (OR mug with flat base). Cook in the microwave until Sugar turns brown. Set aside and cool. The caramel will harden. *Note: Using my 1100W microwave, it takes 1 minute & 20 seconds per ramekin.

* Step 2

★ Caramel using Saucepan Place 1/3 cup Caster Sugar and 2 tablespoons Water in a small saucepan. Bring to the boil, and cook without stirring until brown. Pour the Caramel into 4 ramekins. Set aside and cool. *Note: After you finished, place hot water into the saucepan, so that the remaining hardened Caramel will dissolve and you can easily clean the saucepan.

* Step 3

★ Custard Place Milk, Sugar and Vanilla Extract in a saucepan, heat over medium heat to WARM the mixture, and mix well until Sugar has dissolved. *Note: DO NOT bring to the boil.

* Step 4

Whisk Eggs in a bowl, gradually add the WARM milk mixture, whisking well. Pour the mixture into the ramekins.

* Step 5

Cook in your favourite method. DO NOT over-cook. It might look very soft and wobbly. Set aside and cool. When it is cool enough, place in the fridge and chill for 2-3 hours.

* Step 6

Before you serve, run a sharp knife around the ramekins and turn onto serving plates.

* Step 7

★ Cooking Method - Oven Preheat the oven to 150℃. Line the base of a roasting pan with a tea towel and place the ramekins on the tea towel. Pour the custard mixture into the ramekins. Then pour boiling water to the pan about 2cm deep. Bake for 20 to 30 minutes or until softly set.

* Step 8

★ Cooking Method - Steamer Heat the steamer and bring the water to the boil. Pour the custard mixture into the ramekins, and carefully place the ramekins in the steamer, cover with the lid wrapped with a tea towel, then cook with GENTLE STEAM over LOW heat for 10 minutes. DO NOT remove the lid and leave for 15 minutes.

* Step 9

★ Cooking Method - Pot & Deep Frying Pan Line the base of a pot OR deep frying pan with a tea towel, add water about 2cm deep, and bring to the simmer. Pour the custard mixture into the ramekins, carefully place the ramekins on the tea towel, cover with the lid wrapped with another tea towel, then cook over LOW heat for 10 minutes. DO NOT remove the lid and leave for 15 minutes.