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. I have cooked Creme Caramel in different methods, and my favourite method is steam-baking in the oven, but you can cook it in a pot or frying pan or anything if you have a fitting lid.
4 tablespoons (1/4 cup) Caster Sugar *1 tablespoon per serve
4 teaspoons Water *1 teaspoon per serve
*Note: If you cook in a saucepan, cook slightly more amount. See ‘Method 2’
4 Eggs *1 Egg per serve
6 tablespoons Caster Sugar *1 & 1/2 tablespoons per serve
2 cups (500ml) Full Cream Milk *1/2 cup per serve
1 teaspoon Vanilla Extract *1/4 teaspoon per serve
- 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.
- 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.
- Custard: Place Milk, Sugar and Vanilla Extract in a saucepan, and heat over medium heat to WARM the mixture. Mix well until Sugar has dissolved. Don’t bring to the boil.
- Whisk Eggs in a bowl, gradually add the WARM milk mixture, whisking well. For extra smooth texture, pour the mixture into the ramekins through a fine strainer.
- Cook in your favourite method. Do not over-cook. It might look very wobbly, but it will cook in the remaining heat. When cooked, set aside and cool. When it is cool enough, place in the fridge and chill for 2-3 hours.
- Before you serve, run a sharp knife around the ramekins and turn onto serving plates.
- Oven: Preheat the oven to 160℃. 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 30 minutes or until softly set.
- 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.
- 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.
- Microwave: You should be able to cook them in the microwave. See ‘Microwave Creme Caramel’.