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We hope you got insight from reading it, now let’s go back to creme caramel custard★recipe video★ recipe. You can cook creme caramel custard★recipe video★ using 11 ingredients and 13 steps. Here is how you achieve it.
The ingredients needed to cook Creme Caramel Custard★Recipe video★:
- You need ■for caramel
- You need 2 oz (3/10 cup) granulated sugar
- Prepare 3 Tbsp. water
- You need 1 tsp. rum
- Take ■for custard
- Get 2 eggs (LL size), room temperature
- Take 3 egg yolks (LL size), room temperature
- Use 1.76 oz (1/4 cup) granulated sugar
- Prepare 8.8 oz (1 cup) and 1 Tbsp.) milk
- Prepare 1/3 of a vanilla bean pod
- You need 1.6 oz (1/7 cup) sweetened condensed milk
Instructions to make Creme Caramel Custard★Recipe video★:
- ★Recipe video★ (my You Tube channel)→https://www.youtube.com/watch?v=wQKpwV2VWiI
- Split open lengthways and scrape the seeds out. Put it in milk while straining to avoid clumps. Put the pod and leave it for an hour.
- 【caramel】Put granulated sugar and 2 Tbsp. water in a pot. Heat it on medium heat. When the edge becomes yellow, move it from time to time. When steam comes out strongly, turn off the heat. Add 1 Tbsp. water.
- Put the pot on wet towel. Add rum and mix. Quickly pour the caramel into ramekins. Preheat a oven to 338 ºF.
- 【custard】Put whole eggs and egg yolks in a bowl. Mix gently so as not to foam until it gets watery. Add granulated sugar and mix well. Continue to mix for a minute after the sugar disappears.
- Add sweetened condensed milk to the vanilla milk. (vanilla milk ; process 2) Warm the milk while mixing. Warm it until steam comes out.
- Add the milk to the egg mixture in 3-4 parts. Mix well each time. After adding all, continue to mix for a minute. Put a paper towel and remove foam on the surface.
- Strain it with a tea strainer. Pour the mixture into the ramekins. Cover each with aluminum foil.
- Spread a wet kitchen cloth on a baking tray and put a deep-sided baking pan on it. Spread a kitchen cloth on the pan. Place the ramekins in it.
- Mix water and boiling water in the same ratio to make about 122ºF hot water. Pour the plenty of hot water into the pan. Bake it at 302ºF for 30-35 minutes.
- Let it cool quickly with ice water. Chill it in a fridge for 3-6 hours.
- Put bottom of the ramekin in hot water to loosen the caramel. Slide a small knife around the edges.
- Place a dish on the top, and turn upside down and shake lightly. It's all done!
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