11 creme caramel in silicone mold = 4 regular ramekins | |
caramel | |
water (30ml) | 2 tbsp |
sugar (55g) | 1/4 cup |
hot water (30ml) | 2 tbsp |
custard | |
eggs | 2 large |
sugar (25g) 2tbsp | |
(what I used for sugar) | 1.5 tbsp |
heavy cream (240g) | 1 cup |
milk (250g) | 1 cup |
------ make caramel ------
heat water and sugar in high heat
turn to low heat after bubbling
till the bottom turns to amber, turn off heat and add in the 2nd batch of water
pour caramel to the bottom of the ramekin
--- pudding ----
in a saucepan, heat up heavy cream and milk till it boils
* heavy cream helps the pudding solidify
beat up egg and sugar w/a whisk
add in boiled milk mixture slowly to temper the eggs
optional: sift the mixture (could also remove bubble on top after pouring in the ramekins; it doesn't affect the smoothness in the end)
pour in ramekin and remove bubbles at top; cover w/ aluminum foil
bake in hot waterbath at 300F for 40mins
the pudding should be set but still jiggly. (it will solidify more while cooling)
*** I used more cream than milk this time, and baked for 1.5 hour and turned off oven and let the custard sit in the waterbath while the oven is cooling down. it still didn't set much until after the time in the fridge
* alternatively, in the steamer, after water is boiling, put in ramekins and steam for 10 mins, then turn off heat and rest with the lid on for another 5 mins
it should still be soft with the top formed
--- with la fermiere jars, steam 15 mins, then rest with lid on for 10 mins
after cooled in room temp, put in fridge for at least 1 hour before serve
when serving, go across the edges with a knife and flip onto a plate. Give it a few shakes and let it fall onto the plate