The next custard-based dessert is a light and velvety smooth crème caramel, also known as caramel custard. Just like the earlier sweet corn custard, the freshness of the eggs is a crucial factor. Together with the right techniques, you will get to make custard desserts that will please even the most discerning palates.
As mentioned in our earlier recipe of the sweet corn custard, the eggs must be tempered when making this dessert, or you will end up with a custard that curdles or scrambled. Please click here (link to cream puff and sweet corn custard entry) to read about the egg tempering process.
The biggest challenge in making this dessert, is the caramel. Caramel-making can be an intimidating process as it can burn easily. It is not uncommon to fail a few times before getting the perfect caramel. Therefore, you MUST watch over your caramel carefully.
If you get the techniques right, the result is a creamy, soft silky smooth custard flan with a layer of soft caramel on top. A sure hit for everyone, especially in this Hari Raya festive season!
Ingredients
For the caramel: | ||
|---|---|---|
| 160 g | sugar | |
| 6 tbsp | water | |
| Unsalted butter for greasing ramekins | ||
For the custard: | ||
| 4 | QL Deli Fresh or QL Omega eggs | |
| 1 tsp | vanilla extract/essence | |
| 30 g | caster sugar | |
| 600 ml | milk (preferably full cream/fat or whole) | |
Special equipment: a pastry brush, 6 (150 ml) ramekins
Method
- Preheat the oven to 150C. Warm the ramekins in the oven.
- First, make the caramel. Pour sugar and water into a small stainless steel saucepan. Stir with a wooden spoon over medium-low heat until sugar is completely dissolved. Stop stirring and boil the sugar on low heat until the sugar turns copper brown.
- Remove the saucepan from the heat immediately to prevent caramel from burning. The heat in the saucepan will continue to cook the caramel.
- Work as fast as you can, pour the caramel into the warmed ramekins. Leave the ramekins aside at room temperature for the caramel to harden. Once the caramel hardens, brush the sides of the ramekins with butter.
- To make the custard, whisk eggs, vanilla extract/essence and caster sugar together until well combined.
- Warm up the milk in a saucepan on low heat until almost boiling, it should not be overly hot. Remove from heat and gradually pour into the egg mixture, a little at a time, stirring continuously with a wire whisk to temper the eggs.
- Whisk together slowly, preventing excess bubbles, until smooth and well combined, then strain the mixture through a sieve into a measuring jug/pitcher.
- Pour the mixture into the ramekins arranged in a roasting pan. Fill the roasting pan with hot boiling water until half the height of the ramekins. The hot water bath will help to cook the custard gradually with the right texture.
- Cook in the oven for about 20 – 30 minutes at 180 C or until the custard has set but still wobbly. Do not overcook the custard or it will turn out hard.
- Remove the roasting pan from the oven and take out the ramekins to cool on a cooling rack. Transfer the ramekins into the refrigerator and leave overnight for the custard to set.
- To serve, use a small knife to tip and loosen the sides of the custard around the edges. Use a serving plate to cover the top of the ramekins and turn upside down. Serve with fresh berries or cream.
QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL eggs, click here.
