It all started back when I was a kid and visiting my mom's hometown of Ipoh in Malaysia. Its about a two hour drive from where we stayed and I loved going up to visit my various relatives and playing with my cousins. My grandparent's shop sells kitchenware and its a pretty big supplier in the area, and the shop was filled to the brim with exciting things for a kid to play with lol.
Whenever we would go up, I would inevitably clamor for my favorite custard dessert. Its in this famous coffee shop and if you come too late, it may be sold out already. Everything there I love to eat and more about that in a later post but here is my favorite bit.
It was cold and sweet and oh so very smooth. It slid down the throat like silk and just thinking about it makes me crave some.
Anyway, I've been making it at home here in Melbourne and it always gets gobbled up (by me and my mom usually) pretty fast.
Creme Caramel
makes roughly about a 28cm serving dish
Caramel
1 cup sugar
1/2 cup water
...
Bring the two ingredients to a boil in a small pot and keep cooking until it turns a lovely medium gold colour. Make sure it doesn't colour too much and get burnt lol.
Pour it into the dish and swirl to coat the bottom and halfway up the sides evenly. Let it cool
Custard
8 eggs
1 cup sugar
1 litre milk
2 tsp vanilla paste
...
Heat the milk and sugar in a pot till dissolved and just about to bubble.
Meanwhile whisk the eggs and vanilla and then add the milk in slowly, whisking all the while.
Strain the mixture twice and then pour it into the dish.
Cover with foil or clingwrap and then steam on medium heat for about 50mins or till firm.
Let it cool before placing it in the fridge and chilling for 3-4 hours or overnight.
To demould, lightly push the tip of a spoon around the edge (where the custard meets the dish wall) before placing a curved dish on top and turning it out.
Simple and easy to make and oh so delicious! Go Go Creme Caramel!
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