Small Sauce Pan, wooden spoon, deep ovenproof dish, pastry brush and a palette knife.
Ingredients Serves 6:
For the crème:
1. 6 egg yolks
2. 410ml evaporated/ideal milk
3. 205ml sweetened condensed milk
4. 1 ½ tsp of vanilla extract or 2 vanilla pods only.
For the caramel:
5. 6 tbsp of water (if you would like to have a runny caramel) or 1 ½ tbsp of butter (for a darker, more intense and thicker caramel base sauce)
6. 160g caster sugar
Buttering the dish:
7. 10g melted unsalted butter
1. Pre-heat oven at 150°C.
2. On a bowl mix all the crème ingredients. Set aside.
3. On a small saucepan over a low heat, add your sugar and water. Stir until the sugar granules have turned into liquid.
4. Once it starts to bubble and thickens stop stirring, leave to boil until it changes into an amber colour then remove from heat.
5. Pour the caramel onto your dish, leave to set for a few minutes.
Buttering the dish and adding of he crème:
6. Once the caramel has set and cooled, brush all sides of the dish with unsalted melted butter.
7. Pour the crème mixture on the dish. Place the dish on a baking tray.
8. Pour hot boiling water on the baking tray filling it a third of the way up, (bain-marie) place in the oven to bake for 30 minutes or until the crème has set. Remove from the oven, leave to cool for a few minutes and place in the fridge for at least 2 hours.
9. Dip a palette knife on a hot water, run it through around the edges of the crème caramel dish, shake the dish gently this will loosen the crème caramel from the dish. Cover the dish with a plate and tip it upside down.
Serve with some fresh raspberries.
Extra Tip: For the caramel sauce you can either use butter and sugar for a more intense flavour, dark caramel colouring and thicker sauce. My Mom usually makes the caramel sauce with water and sugar which gives a more delicate flavour an amber colouring to the sauce and thinner liquid sauce. I have tried and liked both versions. For this recipe, I used butter and sugar. Which ever caramel receipe you use, just ensure that you don’t use a non-stick pan, using a non-stick pan will crystallize your sugar instead of giving you the nice caramel liquid.
Evaporated/ Ideal Milk and Condensed milk are widely used in Macau and Hong Kong, most cafes and restaurants in Macau and Hong Kong used these as an alternative to fresh milk, with the hot weather these are perfect alternatives. The famous Macau and Hong Kong Milk Tea are also made with Evaporated/Ideal milk .