I thought it was time to make Creme Caramel which is the Western world's version of our very own leche flan. Afterall, I live in the Western world where the ingredients for it are abundant and cheap.
My effort was not particularly stellar as you can see with the various holes. The oven was probably quite hot that's why it's overcooked. Though thankfully this did not affect the overall quality of the custard. It was still smooth and silky with just the right sweetness.
The recipe I adapted is from The New Best Recipe cookbook from Cook's Illustrated.
Creme Caramel
1 cup granulated sugar 2 Tbsp light corn syrup or golden syrup 1/2 cup water 1/4 tsp lemon juice (optional)
1 1/2 cups whole milk 1 1/2 cups single cream (light cream) 3 large eggs 2 large egg yolks 2/3 cups granulated sugar 1 1/2 tsp vanilla extract pinch of salt
*For the syrup:
In a saucepan, combine the sugar, water, syrup, and lemon juice. Bring to a simmer without stirring on medium heat. While doing this, wipe the sides of the saucepan with a wet cloth or a wet brush to remove any sugar crystals that can turn the syrup grainy.
Continue to cook the syrup until it turns golden (about 8 minutes). Occasionally swirl the saucepan gently for even browning.
Cook for a further 4-5 minutes while swirling the saucepan gently and constantly until the syrup turns honey-caramel in colour.
Remove from the heat and immediately pour and divide into ramekins or baking moulds you are using. Careful when doing this because the syrup is very hot at this point. Let the caramel cool and harden completely in the moulds.
*For the custard:
Preheat oven to 180°C/fan 160°C/350°F.
Heat the milk and cream in a saucepan over medium heat. Stir from time to time and cook until steam appears (about 7 minutes). Remove from heat.
Mix gently the eggs, egg yolks, and sugar in a large bowl. Add the heated milk mixture, salt, and vanilla while stirring gently. Whisk until just combined but not foamy. Strain the mixture through a fine sieve.
Boil about 5 cups of water in a kettle. Put a folded tea towel to fit in the bottom of a large baking pan.
Divide the custard mixture in the ramekins or moulds. Arrange the moulds on the tea towel in the baking pan making sure they do not touch.
Position the pan in the middle of the oven. Pull the oven rack and the pan about less than half-way out. Pour the hot water in the baking pan to reach halfway up the side of the ramekins. This is called a bain-marie or water bath.
Cover the entire pan loosely with aluminium foil. Bake until a skewer or small knife inserted between the centre and edge of the ramekin comes out clean. Baking time for small ramekins is about 35-40 minutes while for larger baking dish is about 70-75 minutes.
Remove from the bain-marie and cool completely on a wire rack. [Optional] Cover individually with plastic wrap and refrigerate up to 2 days.
To unmould, run a knife all around the edge of the ramekin. Cover it with a plate and turn it upside down. Shake the ramekin gently to release the custard.
Lesson for this recipe: use a non-stick pan! As you can see from the pictures the brutality of the removal from the pan I used is quite evident. :) I swear I'll post a better illustration later.
Despite the messed up appearance of the final product the flavour was sublime. Yum! Most especially since it is not particularly sweet. If you need further sugar boost, copious amount of maple or golden syrup over it will do the job.
This is adapted from excellent The New Best Recipe cookbook which is currently providing me with a lot of culinary ideas.
German Apple Pancake
3/4 cup whole milk (or half single cream and half whole milk) 1 tsp vanilla extract 2 large eggs - lightly beaten 1/2 tsp fine salt 1 Tbsp granulated sugar 1/2 cup plain flour 1 Tbsp unsalted butter 3 medium Golden Delicious or Granny Smith apples 1/4 cup firmly packed light brown sugar 2 Tbsp icing sugar (confectioner's)
Pre-heat oven to 260C/fan 240C/500F.
Peel and core the apples and cut into 1/4-inch slices.
Mix the milk, eggs, vanilla, salt and granulated sugar until well combined. Set aside.
In a 10-inch non-stick oven-proof pan, melt the butter.
Add the apples and sprinkle the brown sugar over.
Cook over medium-high heat while stirring occasionally until the apples turn golden (about 10 minutes).
Remove the pan from the heat. Pour the batter around the edge of the pan then over the apples.
Place the pan in the oven and reduce the temperature to 220C/fan 200C/425F.
Bake until puffed and browned - about 16 minutes.
Loosen the edge of the pancake with a heatproof spatula. Invert the pancake on a serving plate and dust top with icing sugar. Serve immediately with warm maple syrup.
Lesson for this recipe: use a non-stick pan! As you can see from the pictures the brutality of the removal from the pan I used is quite evident. :) I swear I'll post a better illustration later.
Despite the messed up appearance of the final product the flavour was sublime. Yum! Most especially since it is not particularly sweet. If you need further sugar boost, copious amount of maple or golden syrup over it will do the job.
This is adapted from excellent The New Best Recipe cookbook which is currently providing me with a lot of culinary ideas.
German Apple Pancake
3/4 cup whole milk (or half single cream and half whole milk) 1 tsp vanilla extract 2 large eggs - lightly beaten 1/2 tsp fine salt 1 Tbsp granulated sugar 1/2 cup plain flour 1 Tbsp unsalted butter 3 medium Golden Delicious or Granny Smith apples 1/4 cup firmly packed light brown sugar 2 Tbsp icing sugar (confectioner's)
Pre-heat oven to 260C/fan 240C/500F.
Peel and core the apples and cut into 1/4-inch slices.
Mix the milk, eggs, vanilla, salt and granulated sugar until well combined. Set aside.
In a 10-inch non-stick oven-proof pan, melt the butter.
Add the apples and sprinkle the brown sugar over.
Cook over medium-high heat while stirring occasionally until the apples turn golden (about 10 minutes).
Remove the pan from the heat. Pour the batter around the edge of the pan then over the apples.
Place the pan in the oven and reduce the temperature to 220C/fan 200C/425F.
Bake until puffed and browned - about 16 minutes.
Loosen the edge of the pancake with a heatproof spatula. Invert the pancake on a serving plate and dust top with icing sugar. Serve immediately with warm maple syrup.
It's not very pretty. In fact it looks like some ... oh never mind. I never thought meringue making is this easy. It only consisted of 3 ingredients, imagine that! It was so easy even our 14-year-old nephew was able to make it all by himself. Thus the poo-looking mounds in the picture. Hahaha!
Actually he was the one who made the second batch because the first one I made was gone in a minute. Really yummy! The recipe was adapted from Angela Nilsen's The Ultimate Recipe Book
Next time I will make some Eton Mess with it. Thinking of which, I have to hurry up because strawberries will be disappering soon.
Preheat oven to 120C/fan 100C/250F. Line baking sheets with parchment or baking non-stick paper.
Beat egg whites with an electric mixer on medium speed until stiff peaks stage (stands up in stiff peaks when the blades are lifted).
Continue beating though this time on high speed. Start adding the caster sugar one tablespoon at a time. Continue beating 3-4 seconds after each addition. It should be thick and glossy after all the sugar has been added.
Sift one-third of the icing sugar on the beaten egg whites. With a metal spoon or rubber spatula, gently fold in it. Continue sifting and folding the icing sugar a third at a time. Do not over mix.
Using a dessert spoon, heap the mixture into small mounds (or you can pipe them) onto the lined baking sheets.
Bake for 1 1/2 hour or until the meringues sound crisp when tapped at the bottom.
Leave to cool completely on a wire rack.
Suggested serving: sandwich two meringues with softly whipped cream
It's not very pretty. In fact it looks like some ... oh never mind. I never thought meringue making is this easy. It only consisted of 3 ingredients, imagine that! It was so easy even our 14-year-old nephew was able to make it all by himself. Thus the poo-looking mounds in the picture. Hahaha!
Actually he was the one who made the second batch because the first one I made was gone in a minute. Really yummy! The recipe was adapted from Angela Nilsen's The Ultimate Recipe Book
Next time I will make some Eton Mess with it. Thinking of which, I have to hurry up because strawberries will be disappering soon.
Preheat oven to 120C/fan 100C/250F. Line baking sheets with parchment or baking non-stick paper.
Beat egg whites with an electric mixer on medium speed until stiff peaks stage (stands up in stiff peaks when the blades are lifted).
Continue beating though this time on high speed. Start adding the caster sugar one tablespoon at a time. Continue beating 3-4 seconds after each addition. It should be thick and glossy after all the sugar has been added.
Sift one-third of the icing sugar on the beaten egg whites. With a metal spoon or rubber spatula, gently fold in it. Continue sifting and folding the icing sugar a third at a time. Do not over mix.
Using a dessert spoon, heap the mixture into small mounds (or you can pipe them) onto the lined baking sheets.
Bake for 1 1/2 hour or until the meringues sound crisp when tapped at the bottom.
Leave to cool completely on a wire rack.
Suggested serving: sandwich two meringues with softly whipped cream
