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| Dah ready dihidang untuk berbuka... makan seketul pun dah cukup. Saya buat dapat 9... hari ni sah kami akan ulang makan.... |
Ini percubaan kali kedua, yang pertama tu memang menjadi tapi takde gambar so takde la resepinya kat sini. Semalam masa buat, nasib baikle sempat ambik gambar lebih kurang. Creme Caramel ni dessert orang Perancis.. alaa.. lebih kurang aje macam puding karamel kita tu. Tapi saya lagi suka style macam ni coz resepinya tidak menggunakan banyak telur & combination dengan essen vanila tu menghasilkan bau yg harum & menaikkan selera.
Resepi ni diambil dari Martha Stewart.com (tukang masaknya & resepinya dari Sarah Carey). Nak tengok video pembuatannya, boleh klik sini
1 1/2 cups sugar, divided
3 cups whole milk
2 large eggs plus 3 large egg yolks
1/8 teaspoon fine salt
2 teaspoons pure vanilla extract
DIRECTIONS
STEP 1
Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
STEP 2
In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
STEP 3
Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
STEP 4
With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.
Tapi malang tak diduga, custard tu tak jugak set walaupun dah 20 minit saya tambah masa (masa first time buat dulu camtu jugak). Saya syak waterbath method saya tak menjadi kot (dah banyak kali saya guna teknik ni & fail)....
Jadi saya panaskan kukusan, kukus selama 20 minit macam tu. Memang cantik sangat hasilnya. Last time pun saya terpaksa kukus sbb waterbath method saya tak menjadi jugak... Puas dah saya refer sana-sini so far masih tak tau apa yg tak kena. Phobia jugakle sbb asyik tak menjadi. Nak kata resepi tak betul, bila dikukus elok aje kuih tu beku... hmmpphh...
Okla.. nak bersiap ke Bagus plak... Tata....
STEP 1
Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
STEP 2
In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
STEP 3
Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
STEP 4
With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.
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| Caramel dah siap masuk dalam ramekin, buat bahagian custard pulak... Senang aje, combine 1/2cup sugar, garam, telur & gaul rata (jangan pukul kuat², setakat gaul rata aje). |
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| Masa tengah menggaul tu, panaskan susu. Susu kalau dipanaskan jangan sampai mendidih terus, nanti meruap. Perhatikan tepi susu tu, kalau keluar bubble² halus, kira dah okle tu. Combine dengan telur tadi sedikit demi sedikit sambil kacau rata.. (jangan humban terus ye, kang masak plak telur tu... ) |
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| Tapis masuk dalam ramekin & transfer dalam loyang untuk dibakar |
Jadi saya panaskan kukusan, kukus selama 20 minit macam tu. Memang cantik sangat hasilnya. Last time pun saya terpaksa kukus sbb waterbath method saya tak menjadi jugak... Puas dah saya refer sana-sini so far masih tak tau apa yg tak kena. Phobia jugakle sbb asyik tak menjadi. Nak kata resepi tak betul, bila dikukus elok aje kuih tu beku... hmmpphh...
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| Dah siap dikukus... cantikkan hasilnya? Lagi cantik & stabil dari puding karamel. Rasanya pun lagi ummpphh... (ikut citarasa saya lee..) |
Okla.. nak bersiap ke Bagus plak... Tata....
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