Creme caramel ingredients:
For making 4 creme caramels
6 ounce ramekins x 4
Caramel:
Water: 30 g 2 tablespoons
Sugar: 55 g 1/4 cup
The second time water: 30 g 2 tablespoons
Custard pudding:
2 large eggs
Sugar: 25 g 2 tablespoons
Heavy cream: 240 g 1 cup
Milk: 250 g 1 cup
Hot water ( around 80°C/176°F) to add in the tray
To bake: preheated oven 300°F /150°C bake for 40 minutes
To steam: start with boiling water, medium low heat, steam for 10 minutes, then turn off the heat. Wait for 5 minutes before open the lid
If bigger ramekins are used, you may need to increase the cooking time.
I mentioned in the video: you can also make bubble less pudding via steaming, if you find a sweet temperature and timing spot. After pouring the liquid in the ramekins, don’t rush to steam. Let them cool slightly in the room temperature for about 20-30 minutes. Then use the same steam method to cook. You will get the perfect result.
21 авг 2019
