A Hotel Recipe for Crème Caramel (From 1 Egg). 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. I adjusted the recipe for homemade-style crème caramel that the hotel I used to work at used.

A Hotel Recipe for Crème Caramel (From 1 Egg) Beat eggs, salt & remaining sugar in a large bowl with mixer at low speed until lemon coloured; gradually beat in milk & vanilla extract. Meanwhile, in bowl, whisk eggs and yolks together. Slowly whisk in remaining milk mixture; strain through fine-mesh sieve. You can cook A Hotel Recipe for Crème Caramel (From 1 Egg) using 8 ingredients and 12 steps. Here is how you cook it.

Ingredients of A Hotel Recipe for Crème Caramel (From 1 Egg)

  1. You need 3 of Eggs.
  2. It’s 90 grams of Sugar.
  3. Prepare 3/4 tsp of Vanilla extract.
  4. It’s 450 ml of Milk.
  5. Prepare of Caramel:.
  6. Prepare 40 grams of ◎Sugar.
  7. Prepare 2 tsp of ◎Water.
  8. You need 1 of or 2 tablespoons Water (additional).

Pour evenly over caramel in ramekins. Immediately remove pan from heat and swirl to mix caramel. Do not use a non-stick pan to make the caramel, it will not work, it will crystallize. Immediately pour the hot caramel into the bottoms of the ramekins, portioning it equally.

A Hotel Recipe for Crème Caramel (From 1 Egg) instructions

  1. Caramel: Put the ◎ sugar and water in a small pot and heat it on the stove. It will turn brown after a few minutes..
  2. 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..
  3. 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..
  4. Crème mixture: Add the egg, sugar, and vanilla extract to a bowl and mix them together thoroughly with a whisk..
  5. 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..
  6. Stir in the warm milk to the bowl from Step 4 a little at a time..
  7. Strain this combined crème mixture with a strainer..
  8. Add the strained crème to the molds with caramel in them..
  9. 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..
  10. Using a steamer: Cover with plastic wrap so that condensation from the lid doesn't fall into your molds..
  11. 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..
  12. 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..

Creme caramel is a pudding completely based on eggs. It is quite the opposite of creme brulee. In creme brulee, the custard is first baked and then topped with caramel whereas in creme caramel, the custard is baked along with the caramel. Once flipped on the serving plate, the caramel forms a beautiful topping for the custard. In this case, the milk can be added to the egg-sugar mixture cold before refrigerating.

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