Ni sebenarnya ceduk nak masuk mulut dah...tak sabar nak ngap hahahaha..
Resepi akak CnP dr dapur lama akak...
CREME CARAMEL (CARAMEL CUSTARD)
To serve 3
- 2 eggs
- 2 egg yolks
- 2 tsp castor sugar
- 1 tsp vanilla essence
- pinch of salt
- 1/2 pint milk
- 90 g sugar
- 5 tbsp cold water
(I) Caramelizing a mould (using 1 pint soufflé mould):
- In a heavy pan over a low heat, dissolve sugar in a little water. Cook over moderate heat until the mixture is a light amber colour
- Stop the cooking by dipping the pan momentarily in a bowl of ice cubes and water
- Immediately pour the caramel into a warmed, dry mould. Using oven gloves, pick up the mould and rotate it so that the caramel runs round the inside of the mould, coating it completely. Allow the excess caramel to form a layer on the base.
- To prevent the custard from sticking to the mould, use a pastry brush to put a little oil on any areas of the mould that remain uncoated with caramel.
- Allow the caramel to become cold whilst making the custard.
- Put the whole eggs, egg yolks into a bowl with the castor sugar, vanilla essence and a pinch of salt and mix them together with wooden spoon . Heat the milk and pour it slowly on to the egg mixture, stirring all the time. Strain the custard into prepared mould then skim off any foam from the surface. Covered with greased paper or aluminium foil. Steam VERY SLOWLY for about an hour until the custard feels firm in the centre OR steam bake in a oven preheated to 170’C with some warm water round the mould about two thirds of its depth.(see picture below).
- Test that the custard has set by inserting a knife into it. The knife should come out clean if it does not , cook the custard for a further 10 minutes, then test again.
- Remove the mould from the steamer or oven dish and leave it to cool. When the custard is tepid, insert a knife a little way down the side of the mould and run it round to free the sides of the custard.
- Hold the mould steady with one hand and use the fingertips of the other hand to ease the custard from the sides of the mould by pressing gently on the surface
- Continue until the custard is not sticking to the mould at any point.