Recipe of Award-winning A Hotel Recipe for Crème Caramel (From 1 Egg)

Hello everybody, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, How to Prepare Award-winning A Hotel Recipe for Crème Caramel (From 1 Egg). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make A Hotel Recipe for Crème Caramel (From 1 Egg) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few components. You can cook A Hotel Recipe for Crème Caramel (From 1 Egg) using 8 ingredients and 12 steps. Here is how you cook that.

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 made it for my husband who loves crème caramel so much that he's even eaten it from a rice bowl.

The allocation of each ingredient per one egg is:
Sugar..... 30 g
Vanilla.... 1/4 teaspoon
Milk........ 150 ml

You can add as many eggs as you like, just adjust the ingredients accordingly.

For a richer-tasting crème caramel, add one tablespoon (15 ml) of heavy cream and 135 ml milk. Recipe by Mugitarou

Ingredients and spices that need to be Make ready to make A Hotel Recipe for Crème Caramel (From 1 Egg):

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

Instructions to make A Hotel Recipe for Crème Caramel (From 1 Egg)

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.

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