Creme Caramel

The Caramel

Ingredients

2 - 3 Cups sugar
1/2 - 3/4 cup water


Method

Pour sugar in a pot (preferrably non-stick). Heat up on the stove, turn to minimum. Wait till at least half of the sugar melt and turn dark brown. Stir slowly so that it doesn't burn (burn means your creme caramel will taste yuckss!). Then pour the water. Yes, it'll be harden. Its okay. Let it boil coz' it will finally melt. I like mine gooey like (not too thick and not too runny)

Don't waste time. While the caramel cook on the stove (of course once in a while you have to check and stir), you can prepare the creme (pudding).


The creme (pudding)

Ingredients

1 can evaporated milk (roughly about 350 - 400 ml)
1 can eggs (you need to break the eggs and measure them using the can)
1/2 can sugar
2 teaspn vanilla essence
1/4 cup water


Method

Open up the milk and pour into a bowl. Use the can as a measurement cup. Break eggs and put them in the can (the number of eggs will depend on the can size). When the can is filled, pour them into a blender (yupp... instead of mixing them using a mixer, I used a blender - faster and no splashing). Pour the sugar. Blend them. Then, pour them into the bowl (the one that you pour the milk into). Stir slowly. Put the vanilla essence and water. Some people don't put water at all. I noticed, by putting water, the creme would be soft (it'll be too soft if the water is too much) and not harden like eating an egg tart.


Steaming / Baking time

Usually, by this time, your caramel is ready. Wait till it is cold a bit. Take 2 bowls (make sure your bowl is safe for the oven or steamer). Split them into 2 bowls. Then, pour the creme batter. Same thing, split them into 2 bowls too. Then, steam or bake them. It usually takes about an hour to cook (for the steamer). I never bake them. I don't know how long does it take to cook. Check if it is well cooked using a dinner knife.


To serve, you have to carefully put them upside down in another bowl or deep plate, so that the caramel won't spill.