@ Sin Ming Cook House / Bakery / Whateva
What to do when you’ve had a crappy day? Some people go shopping, for me I get back my sanity in the kitchen. The lights in the living blew to top everything else. Oh well yesterday I set out cooking myself dinner and desert. Here’s what I managed to come up with:
- Seared Lamb Cutlets with a Balsamic Reduction
- Crème Caramel
While many of you out there keep requesting me to cook all the food that you see here (and on facebook) I sadly cannot cook for you all; but not to worry I aim to please in other ways; I’ve been posting the recipes here for you all to try yourself. You know how the saying goes: “Give the man a fish, he eats for a day. Teach him how to fish and he’ll eat forever!”
Anyways here’s the recipe for the crème caramel.. enjoy!
- 2/3 cup sugar
- 1/3 cup water
- 1 cup milk
- 1 cup heavy cream
- 4 egg yolks
- 1/2 cup caster or fine sugar
- 1 1/2 teaspoons vanilla extract
- Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius)
- Place the sugar and water in a heavy-bottomed saucepan over low heat.
- Increase the heat to medium-high and boil until the syrup turns golden brown.
- Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Allow to cool.
- In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat.
- Mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl.
- Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture.
- Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles. Strain though a sieve.
- Pour mixture into each caramel-coated ramekin. Place on the extended middle rack of the oven.
- Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins.
- Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack.
- Bake for about 35 minutes, or until the custards are almost fully set.
- Remove from the oven. Use tongs to remove the ramekins from the hot water bath.
- Let stand at room temperature for 5 minutes, then refrigerate until well chilled.