I got this recipe from the net and adjusted because it's just sooo sweet. This might not be the common "malay creme caramel", because it's really soft and wobbly. If you like it nice and firm this might not be the recipe! But I like it wobbly and soft, melt in your mouth. It's more like 'creme brulee' texture, soft and inviting! I dare not flip it over so that the caramel be on top.. So, we just scoop it from the serving plate! Try it!
Ingredients:-
Caramel
1/4 cup coarse sugar
1/4 cup water
Creme
4 eggs
1 yolk
3 cups UHT milk
3/4 coarse sugar
vanilla
Method:-
1. Put the 1/4 cup course sugar and 1/4 cup water in a 9" pie dish and heat in a microwave for about 6 minutes.
Tips
#1 use high, don't just gamble, wait and when the syrup bubbles vigorously, it's almost ready. The time will be determined by the dish you use. Using glass will take lesser time as it retains the heat.
#2 Don't wait until it's all brown, when the middle part of the syrup is brown, it's done. Take out and stir quickly, it'll continue cooking once it's out of the microwave.
2. Beat the eggs and yolk
3. add and stir using a whisk the 3/4 cup coarse sugar, milk and vanilla. Make sure there is no lumps or white eggs. If you do see lumps of white eggs, you might want to filter using a sieve.
Tips:-
I don't really use the "Star Brand Vanilla". I really but the imported one sold at the baking supply shop. It smells nicer and more tempting.
3. Steam-bake in the oven for an hour at 160 c.
Steam bake or bain marie means baking the dish with water underneath.. so, you have to have a bigger pan underneath and fill up with water, not too much though, you don't want to spill the water into your caramel - been there he he)
This is what you'll get if you don't beat the egg properly and filter the egg white.. the texture is definitely different.
This is what you'll get if you do it properly.. the texture is super smooth.. yummy~!
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