Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, a hotel recipe for crème caramel (from 1 egg). One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
I adjusted the recipe for homemade-style crème caramel that the hotel I used to work at used. It's easy to make and uses very simple ingredients but it still makes delicious crème caramel.. Egg custards are quite simple to prepare, provided you follow the recipe directions!
A Hotel Recipe for Crème Caramel (From 1 Egg) is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. A Hotel Recipe for Crème Caramel (From 1 Egg) is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have a hotel recipe for crème caramel (from 1 egg) using 8 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make A Hotel Recipe for Crème Caramel (From 1 Egg):
- Make ready 3 Eggs
- Prepare 90 grams Sugar
- Make ready 3/4 tsp Vanilla extract
- Get 450 ml Milk
- Get Caramel:
- Prepare 40 grams ◎Sugar
- Take 2 tsp ◎Water
- Make ready 1 or 2 tablespoons Water (additional)
Check out our great collection of dishes in our recipe section! This classic French custard has a built-in caramel sauce for an impressive dessert. Perfect for entertaining, they can be made ahead the day before serving. Pâtissiere extraordinaire Catherine Adams demystifies this benchmark French dessert.
Steps to make A Hotel Recipe for Crème Caramel (From 1 Egg):
- Caramel: Put the ◎ sugar and water in a small pot and heat it on the stove. It will turn brown after a few minutes.
- When it turns a nice caramel brown, turn off the heat and then slowly add the additional water while gently shaking the pot. It will splatter so be careful not to get burned.
- Pour the caramel into the molds. It's okay if they're not perfectly level. Let the caramel cool down while you're making the crème mixture by chilling it in the refrigerator or freezer, or just leaving it out on the counter to cool.
- Crème mixture: Add the egg, sugar, and vanilla extract to a bowl and mix them together thoroughly with a whisk.
- Heat the milk in a pot. Heat until bubbles start popping on the surface (around 60 to 80℃) but you don't have to bring it to a boil.
- Stir in the warm milk to the bowl from Step 4 a little at a time.
- Strain this combined crème mixture with a strainer.
- Add the strained crème to the molds with caramel in them.
- Using an oven: Put the molds in a heat-resistant bowl or baking sheet and fill with water up to 1/3 or 1/2 of the height of the molds. Bake in the oven at 140 to 150℃ for 30 minutes.
- Using a steamer: Cover with plastic wrap so that condensation from the lid doesn't fall into your molds.
- Steam for 30 minutes in a steamer. If it gets too hot inside the steamer, the custard will become spongy so after about five minutes crack the lid open. If your crème caramel is not firming up, cover with a lid again and adjust the steaming time as necessary.
- Please adjust the cooking time as needed depending on how it is steaming. After it's done, let it cool, chill in the refrigerator and your hotel custard pudding is complete.
One of the most famed French desserts, crème caramel - a winning combination of just two components - is testimony to the notion the simplest things are. For years I've made it with a half cream and half milk, which is the recipe I inherited from Mum and grew up eating. It was only about six years ago a French friend told me that a traditional crème caramel uses only milk - the result, a much lighter, even silkier. Warm the milk and pour it onto the eggs, and whisk in the vanilla and the remaining sugar. Strain into the dish and stand in a roasting tin containing enough hot water to come half way up the sides of the dish.
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