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Before you jump to Creme Caramel Custard★Recipe video★ recipe, you may want to read this short interesting healthy tips about Wholesome Energy Goodies.
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Whole grain snacks are an superb choice for a fast balanced snack. A bit of whole wheat toast, as an example is a great snack in the early morning. When you have to have a fast snack food on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Choosing whole grain snacks is always far better than eating the highly processed grains we commonly find in our grocery stores.
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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 have creme caramel custard★recipe video★ using 11 ingredients and 13 steps. Here is how you achieve it.
The ingredients needed to make Creme Caramel Custard★Recipe video★:
- Get ■for caramel
- Take 2 oz (3/10 cup) granulated sugar
- Use 3 Tbsp. water
- Use 1 tsp. rum
- Take ■for custard
- Prepare 2 eggs (LL size), room temperature
- Take 3 egg yolks (LL size), room temperature
- Take 1.76 oz (1/4 cup) granulated sugar
- You need 8.8 oz (1 cup) and 1 Tbsp.) milk
- Provide 1/3 of a vanilla bean pod
- Prepare 1.6 oz (1/7 cup) sweetened condensed milk
Steps 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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