Cream Caramel ~ Updated

Cream Caramel is another favourite dessert in my family, especially my children.  The price of this egg custard has hiked tremendously recently, from RM 2 to RM2.80 for a takeaway which can be finished off in three gulps.  As always, homemade is the most economical  and you can rest assured that there are no unnecessary 'add-ons'.   I've made them before using soymilk but this time around, I'm using full-cream milk and the result ..... according to my girl, it's 'Yummy, Mum, keep this recipe!'

Recipe for Cream Caramel

Ingredients for Caramel


• 100 gm caster sugar
• 50 ml water
Ingredients for Custard
• 3 eggs
• 60 gm caster sugar
• 500 ml full-cream milk
• pinch of salt
• 1 tsp vanilla extract  OR  seeds from 1/2 a Vanilla pod


Method for Caramel
1. In a saucepan, add the caster sugar and water, stir with a wooden spoon on medium heat.
2. Once the sugar has dissolved,  STOP stirring and remove the wooden spoon.
3. Swirl the pan from side to side and once the colour reaches light brown, turn off heat and remove.
4. Quickly pour the caramel into the 4 ramekins.


Method for Custard


1. In another saucepan, pour in the milk, add the vanilla seeds (slice up a vanilla pod and remove the seeds with the back of the knife) and just lightly bring to the boil.  Let cool.
2. Break in the eggs, add salt and sugar, beat with a handheld whisk till yellowish white in colour.
3. Add the milk into the egg mixture.  Mix well with a hand whisk.
4. Place the ramekins onto a dish, strain the mixture and then pour into the ramekins.
5. Pour boiling water into the dish, just halfway up the sides of the ramekins.
6. Bake in a preheated oven @ 170 deg.C for about 30 to 35 mins., cover with a sheet of foil.
7. Bake till just set and wobbly in the centre.  Remove from oven and let cool.
8. Chill custard in the fridge, covered.
9. Run knife around the edge of the ramekin, place a dish on top of the ramekin and turn it upside down, shake it a bit to dislodge.
10. Yield :  4 ramekins of cream caramel.