Creme Caramel

After 2 testing days, finally found time to bake. I wanted to try something new and I also wanted to bake something nice for the family tomorrow, so it shall be something old, something new. Apricot Couronnes and Creme Caramel. Very intrigued by the sweet elegance of Creme Caramel, it's light and smooth, a ladies' dessert. So happens that the recipes are from the judges perfect match, Couronnes being Paul Hollywood's recipe and Creme Caramel being Mary Berry's recipe. 

(Makes 6 standard size ramekins) 

To make the caramel

160g caster sugar

6 tbsp water

Unsalted butter (to grease the ramekins) 

To make the custard

4 large eggs

600ml full fat milk

25g caster sugar

1 tsp vanilla bean paste 

1. Warm the ramekins in a preheated oven of 150 degrees Celsius. 

2. Using a heavy stainless steel pan, heat the sugar and the water, stirring till the sugar dissolves in the water. 

3. Stop stirring after the sugar has dissolved and boil till the sugar mixture turns a dark brown. (Do not stir or the sugar will not caramelise) 

4. Pour the caramel into the warm ramekins and leave aside in room temperature for it to harden. Once harden, butter the sides of the ramekins. 

5. Whisk the eggs, sugar and vanilla bean paste till combined. 

6. Heat the milk until you can hardly place your finger in the heated milk. 

7. Pour the heated milk to the egg mixture through a sift. 

8. Whisk to combine. 

9. Pour the custard into the ramekins and bake at 150 degrees Celsius for about 30 minutes. Pour boiling water into the tray making sure the water comes up to about half the ramekins. 

10. After baked, leave the ramekins in the water for about 10 minutes before leaving to cool on cooking rack. 

11. Leave to set in fridge for at least 3 hours or overnight. 

12. To unmould, run a knive around the side of the ramekin, place the serving plate over the ramekin and turn it over. Give it a good shake and the sweet caramel sauce will nicely flow to the side when the ramekins is removed. 

There! A light and elegant dessert! :)

Oh! And the Couronnes! This time, I measured the dough and divided them into 5 equal portions. They look more consistent this time round. :)

Matthew 11:30 For my yoke is easy and my burden is light. 

The 2 days were challenging and trying, but God's strength brought me through. Hallelujah!