Crème caramel. For heaven's sake!
Cause to tell you the truth, I never made a non-instant pudding before in my entire life. But yesterday I managed the making of six creamy caramel custards from scratch and cool them overnight. Even I myself can't believe I did. It may not be winning crème caramel, but not so bad for first trial either.
Here, may I present you.. (Drum roll please.)
|Ahem! My first crème caramel ever.|
I first saw a puding karamel (this is how we called the dessert in Indonesian) recipe on a local cooking community site. I could not bear the temptation so I googled for more. There were load versions of this dessert under the name caramel flan (the term used in Spanish-speaking countries and North America), pudding or custard. Amongst them I found a great caramel custard plus a caramel sauce recipes from separate sources. Then I combined both and, as usual, made few changes.
|The caramel sauce.|
(Adapted from Simply Recipes)
- 240 g caster sugar (or you can use cane or brown instead)
- 2½ tablespoons lemon juice (optional)
- 90 g unsalted butter
- 120 ml heavy whipping cream
- In a saucepan, simmer sugar with lemon juice until melt. Do not stir.
- When sugar all golden, stir in the butter—careful, melt boiling sugar stings more than boiling water (my left index-fingertip is only one of the living proofs)—until wholly dissolve. Take pan off the heat.
- Count to three, then gently whisk in whipping cream.
- Store in a mason jar, reheat briefly in a boiling water before use.
|The creamy custard.|
Crème Caramel(Adapted from Taste of Home)
- Half recipe of caramel sauce
- 230 g cream cheese
- 5 eggs
- 350 ml evaporated milk (or can be substitute with fresh milk)
- 400 g sweetened condensed milk
- 1 vanilla bean (take the filling, or 1 teaspoon vanilla essence)
- ½ teaspoon plain agar or gelatin powder (or can be substitute with 2 tablespoons cornstarch)—optional, only if you're using fresh milk.
- Preheat a bain-marie or steamer.
- Meanwhile, make the caramel sauce and pour into the mold. (I used 1 part of caramel sauce to 5 part of custard mixture.)
- Straightly beat cream cheese until smooth. Beat in yolks and eggs one at a time until well incorporated. Beat in all the milk and vanilla until smooth. (If using fresh milk, simmer first until boiling. Take a part and mix with agar until all fused, mix again with the rest of the boiling milk.)
- Pour over caramel sauce in the mold and cook for 30 minute in bain-marie.
- Let cool in room temperature for an hour, chill it in fridge for another eight hours or overnight. To unmold, put in boiling water briefly, run a knife around edges and invert on a serving platter.