This week is all about French cuisine. That is the theme I have chosen for this week. I love the variety of techniques involved in French cooking. Even a simpler dish would involve a technique and I love to learn new techniques every single day. Though I used to be crazy of baking, nowadays I have stopped baking. The only reason is it is so difficult to find someone to eat them. So many of you wish to be my neighbour and I would really love that if you could take the cake or pastry off my hand as soon as it comes out of oven.
Recently I made a video for caramel custard / creme caramel but didn’t post it in the blog as I knew that the French theme is coming. So here it is, the written recipe. Though I have stopped baking cakes and breads, I like making milk and egg based desserts. As I Sruti will be tasting all these, I also have to make sure that she would love it. I was quite lucky in choosing the dishes for this week as she loved all the three.
The making of this custard is not too hard. Keep some points in mind so that they turn out absolutely creamy. I made this twice. The first time, I beat the eggs and milk too much that it became so frothy and incorporated too much air inside. This became a problem when I was baking. The custard rose inside the oven and when I removed it, it sunk back making it the most ugliest custard I have ever baked. But taste wise it was good. So I made it the second time, with the same recipe, but making sure to be careful and not to incorporate air into the batter. It turned out really wonderful. Even I tasted one and loved it to the core.
For The Caramel Syrup:
Sugar – 1/2 cup
For The Custard:
Sugar – 1/3 cup
Egg – 2
Amul Cream – 250 ml
Vanilla – 1 tsp
Preheat oven to 180°C.
In a sauce pan add sugar for the caramel.
Do not stir.
Keep heating until it starts browning.
Keep heating until all the sugar melts and forms a dark syrup.
Immediately divide it between six ramekins.
In a bowl combine eggs, sugar and vanilla essence.
Beat until all the ingredients are combined.
Heat cream until it forms bubbles on top.
Slowly pour it into the eggs mix stirring it continuously.
Once all the ingredients are incorporated, divide it between the caramel coated ramekins.
Place them in a deep tray and pour hot water to fill half the tray.
Bake the custard for 20 – 25 minutes until the centre of the custard is slightly jiggly.
Remove from oven and allow it to cool completely.
Remove the water from the tray, place the ramekins inside and cover it with a foil.
Refrigerate it for 2-3 hours.
Now with a knife or a butter knife, gently loosen the custard from the ramekin and flip it on a serving plate.
Serve it immediately.