Crème Caramel

from Xiao Gao Jie ---- 4 servings
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* when using 3 eggs, tried with 3 cups of milk and 1/4 (with a splash) of heavy cream, also 2 tbsp + 1 tsp sugar >>> good flavor, baked for 1 hour 34 mins and then rest in the oven till almost cooled, then chilled. It was not completely set after bake; works out well after chilling in the fridge overnight



萨姐的南腔北调Lisa's Kitchen

double-ish xiao gao jie's recipe
2 loaf pans: 18cm x 9cm x 7cm
6-inch cake pan: recipe x 0.5

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comparison
- Caramel: sa jie has 5g less sugar and less water (20g water + 12.5 hot water)
- custard: sa jie has 1 extra yolk, 10g extra sugar, way less (heavy cream 50g+milk 150g) but her custard layer is shorter

用料  

Crème Caramel的做法  

1. ------ make caramel ------
   heat water and sugar in high heat
   turn to low heat after bubbling
   till the bottom turns to amber, turn off heat and add in the 2nd batch of water

2. pour caramel to the bottom of the ramekin

3. --- pudding ----
   in a saucepan, heat up heavy cream and milk till it boils
   
   * heavy cream helps the pudding solidify

4. beat up egg and sugar w/a  whisk
   
   add in boiled milk mixture slowly to temper the eggs
   
   optional: sift the mixture (could also remove bubble on top after pouring in the ramekins; it doesn't affect the smoothness in the end)

5. pour in ramekin and remove bubbles at top; cover w/ aluminum foil

6. bake in hot waterbath at 300F for 40mins
   
   the pudding should be set but still jiggly. (it will solidify more while cooling)
   
   *** I used more cream than milk this time, and baked for 1.5 hour and turned off oven and let the custard sit in the waterbath while the oven is cooling down. it still didn't set much until after the time in the fridge

7. after cooled in room temp, put in fridge for at least 1 hour before serve

8. when serving, go across the edges with a knife and flip onto a plate. Give it a few shakes and let it fall onto the plate

小贴士

**** used more than 1 cup heavy cream but it ends up with a fat layer on top :/
**** 2nd time: 1+1/4 cup milk, 3/4 cup heavy cream; baked for 65 mins -- still has a layer on top


**** if use cold milk to make pudding, it takes an extra 10 mins in the oven, but will also result in some bubbles around the edge because water will be evaporating during long bake in the end and form bubbles when leaving the pudding

**** could also steam the pudding for 10 mins. Don't over steam it; it is really easy to have big bubbles for steaming b/c of the high temp