Creme Caramel (Valentine's Day Dessert)

My husband loves eggs. He loves every egg dish, no matter whether it’s savoury or sweet. For Valentine’s Day, it’s quite natural to make something simple and sweet. It’s a day to relax with minimum cooking time, if not dining out. So I prepared some crème caramel, a classic French dessert.

I often think crème caramel is quite similar to the Hong Kong steamed custard. The former is baked in an oven, whereas the latter is steamed in a wok. The highlight of the French dessert is the caramel – an elegant and sensational caramelized syrup. Super delicious.

Creme Caramel Recipe

(Printable recipe) By Christine’s Recipes
Course: Dessert
Cuisine: Western
Prep time: 20 mins
Cook time: 20 mins
Yield: 4x150ml-capacity ramekins

Ingredients:

• 160 ml whipping cream
• 160 ml milk
• 1/2 tsp vanilla extract
• 2 lemon zest (only the yellow part), each about 0.5cmx5cm in size, optional
• 2 whole eggs
• 1 egg yolk
• 50 gm caster sugar
• hot water

Caramel:

• 100 gm caster sugar
• 50 ml water

Method :

1. Prepare a large baking tray: Line with a tea towel. (Note: it helps secure the ramekins.) Place 4 ramekins in the tray. Set aside.
2. To make caramel: put water, followed by sugar in a small saucepan over low heat. Lightly swirl the saucepan to help combine the water and sugar. Continue to cook until the sugar dissolves. Once it boils, stop stirring, and continue to cook until golden-brown. Pour into 4 individual 150ml-capacity ramekins, turning ramekins to coat the bottom and sides.
3. Preheat oven to 160C/320F.
4. Whisk the whole egg, egg yolks, sugar and vanilla extract. Set aside.
5. Warm the cream and milk in a small saucepan. Add lemon zest if you like. When it almost boils but not yet, remove from the heat. Rest for about 3 minutes. Stir into the egg mixture. Strain and pour into the prepared ramekins. Fill the large baking tray with hot water (not boiling) and baked in the preheated oven for about 20 to 25 minutes, or until the custard is set.
6. Remove from oven. Let it cool completely. Cover and chill in fridge for at least 3 hours, or overnight.
7. Run a knife around the edge of the custard to unmould onto serving plates. Serve with fresh fruit.

Notes：

• When making caramel, the sugar mixture is extremely hot. Just cook until you see the colour has changed to a shade lighter than what you desire, then immediately remove from heat, as the cooking will continue after taken off the heat. After pouring into the ramekins, the colour will become darker.
• Once the sugar and water mixture begins to boil, don’t stir it. Otherwise the sugar won’t become caramelized, but crystallized instead.
• You can use a wok to steam the custard instead of using an oven. Steam, covered with foil, for about 15 minutes, or until the custard sets. Let it cool completely and chill in fridge.
• After chilling, the caramel will become liquid. You’ll enjoy silky smooth custard topped with caramelized syrup.