Friday, June 13, 2014

Bear Cream Puffs and Creme Caramel in a Jar


Happy Father's Day to my hubbie, V!
I was hoping to make his favorite childhood dessert Creme Caramel! I'm so excited to surprise him with it.
 

Every country seem to have it's own version of this custard.  It's commonly known as flan in America and Mexico,  pudding or purin in the Asian countries. Most of them are inverted out of the baking dish, but I seen Japanese people baking these in these cute milk bottles and it just look ADORABLE!!

The recipe I used is from this Japanese cookbook that I bought long time ago. I made educated guesses most of what it said since I don't read Japanese.  However the ingredients and it's amount definitely should be correct. 

Creme Caramel:

Caramel:
50g sugar
30ml water

- put the water and sugar in a saucepan, bring to a boil and turn it down to MEDIUM LOW heat and will be ready when it turns amber color. Take off heat immediately, as the caramel will continue to cook. Twirl the pan to even out the caramel.  I like my caramel dark and slightly bitter so I put it on the heat longer.
- pour into your ramekins or in my case, milk jars and set aside. 
note:  
- DO NOT stir sugar as it boils or it will crystallize and causes sugar to solidify.
- have your jars ready in the pan you'll be baking with later and start boiling water to use as water bath.
 
Custard:
300ml milk
150ml cream
1/4 vanilla bean
4 egg yolk
60g sugar

1. put egg yolks and sugar into a bowl
2. put milk, cream and vanilla bean into a saucepan bring it up to a simmer.
3. pour the milk mixture into the egg yolks, whisking as you pour.
4. strain mixture into a pourable container.  
5. skim the custard mixture to get rid of the foams/bubbles with a spoon.  I used a cheese cloth to gently skim it out.
6. gently evenly pour mixture into your ramekins/milk jars .
7. cover tops of ramekins/milk jars individually with aluminum foil.
8. fill the pan with hot boiling water
9. Bake at 160C/320F for about 20-30 minutes or until sides are firm but center is still jiggly.
10.  Cool and refrigerate it overnight.

Enjoy!
It's so creamy and delicious!

I'm also playing with this cream puff recipe I found online.  I end up making teddy bear cream puffs to put on top of the creme caramels!  CUTENESS x 2!!
stay tune for the cream puff recipe!



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