Cream Caramel

Cream caramel? Cream Brulee? Baked custard? So many different names but all ended up with the same ingredients. I made this especially for yng! She loves cream caramel. Baking this reminds me of those days when we were having our kitchen classes. Really do miss those days where there were laugthers and tears. Tears as in some of them 'used to' cut their hands every classes. Haha...they will know who am i talking about.

Cream caramel has the pudding texture that it will just slurp into your mouth without needing much strength to bite it. YUM!

The ingredients are simple.

You will only need

170g of sugar,

4 eggs,

500ml milk and

1 tsp of vanilla essence.

Prepare Caramalize sugar:

1) Firstly, melt 70g sugar in a saucepan.

2) Wipe side with wet pastry brush to avoid sugar from burning. Stop cooking when caramel become light brown.

Make sweet egg custard mixture:

1) Combine vaniila essence and milk. Set to boil.

2) Cream whole eggs and 100g sugar.

3) Pour boiling milk into mixture.

Bake cream caramel:

1) Pour strained mixture in prepared mould. Make sure the surface of mixture is smooth. Strain again if necessary.

2) Bake cream caramel in hot water bath.

3)Bake in oven at 180 degree celcius for 45 mins till firm.

4) Scrape the side of the mould and flip over with a plate. Chill in refrigerator for at least 2 hours. Best served chill. You will then have a mouth-watering cream caramel.