The Best Cream Caramel

 

For all that I have tried, I think this is the best result I got. It was so smooth, less bubbles in the cream caramel which is so satisfying and just worth trying it. 

This recipe adapted from 小高姐的 Magic Ingredients on Utube.  

Cream Caramel 

4 remekins

Sugar Caramel (A)

30g water

55g sugar

30g water (2nd additional)

In a pot, add in sugar and water let it boil, swirl around pot without stirring the sugar water until it has turn amber color, pour in another 30g water, let it boil and the temperature will drop, off fire. Pour into ramekins. 

Pudding (B)

2 eggs

25g sugar

240g cream

250g milk 

* In a sauce pan,  heat milk and cream. Off fire.

* Whisk 2 eggs and sugar until combine, add in warm cream into eggs while whisking. Sieve.

* Pour into remains. 

* waterbath, bake 150°c 60 minutes. 

* to check if the pudding is set, the middle will not jiggle much. When it's cold it will set. 

* Chill before served.