Foolproof Crème Caramels (with easy ingredient ratios)

Name: Foolproof Crème Caramels (with easy ingredient ratios)
Cuisine: American
Ingredients: 400 ml Milk; 2 Eggs (whole); 40 grams Sugar; 1 few drops Vanilla essence; 40 grams ●Sugar for the caramel; 1 tbsp ●Water for the caramel; 1 to 2 tablespoons ●Water for the caramel (additional)

cookpad.japan @cookpad_jp

I failed at making caramel custard in a steamer as well as the oven... Taking a hint from chawanmushi (savory egg custard), I tried this method. Make them in the morning and leave them in the pan. Put them in the refrigerator when you get home from work, and by night time they are the perfect chilled dessert!
In the summer, take them out as soon as you can handle them and chill them fast in cold water. Refrigerate them as soon as you can!

If you cook caramel custard this way, it's less likely to form bubbly areas which are not smooth and creamy.
Just be sure to never ever let the water in the pan come to a boil.
The puddings will keep cooking even after turning off the heat, so even if they are pretty soft in the middle don't worry! Recipe by Gakochan

cookpad.japan @cookpad_jp

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Ingredients

400 mlMilk
2Eggs (whole)
40 gramsSugar
1few drops Vanilla essence
40 grams●Sugar for the caramel
1 tbsp●Water for the caramel
1to 2 tablespoons ●Water for the caramel (additional)

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Steps

1

Make the caramel sauce. Please refer to. Don't wash the pan out, and leave it as-is (with the caramel still stuck to it).
2

Beat the two eggs in a large bowl.
3

Add the milk and sugar to the Step 1 pan and heat to dissolve the sugar. Take it off the heat just before it comes to a boil, and pour on top of the Step 2 beaten eggs. If the milk is too hot here, the eggs will coagulate, so watch out. Add the milk as you mix the egg with a whisk.
4

Strain the Step 3 liquid through a strainer. It's a bother to do this, but if you don't the pudding won't be smooth.
5

Pour the Step 1 caramel sauce in pudding cups, and pour the pudding mixture from Step 4 into them slowly. I use glass cups so I can see the puddings in them, but you can use aluminium cups of course.
6

Make the cooking pan ready. Fill a large pan with enough water to come about halfway to 2/3 up the sides of the pudding cups. Cover the pudding cups with aluminium foil. Put the pudding cups in the prepared pan.
7

The heat should be very, very low. The water should not boil enough for the pan to shake around and make noise. Cover the pan with a lid, but leave it a bit ajar, not closed up completely. Cook it like this for 10 to 15 minutes.
8

After 10 to 15 minutes, take one of the puddings out. If the pudding does not run if you tilt the cup and the center is not totally liquid, it's good. Turn the heat off, cover the pan totally with the lid this time, and leave as-is for 2 to 3 hours. (The puddings will set more with the residual heat of the water. )
9

Chill the puddings in the refrigerator to finish. The caramel sauce may be rather stiff, so the puddings taste better if you let them sit for a day, when the sauce will have melted properly.
10

If you are worried about spoilage in Step 8 in the hot summer months, as soon as the pudding cups have cooled down enough to handle them, cool them rapidly in ice water and refrigerate.