DONNA HAY CUSTARD CUPS

These custard cups are  like a creme caramel baked in a cup. These custard cups are not too sweet, very creamy and a little bit sour when you happen to bite a piece of raspberries. They are perfect sweet ending for any dinner of lunch. Easy to prepare and very elegant and truly scrumptious.

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Custard Cups

Ingredients

(Adapted from Donna Hay Magazine)

Serves 6

1 pint raspberries

2 cups (500 ml) single (pouring) cream

1 cup (250 ml) milk

1 vanilla bean, split and seeds scraped or 1 teaspoon vanilla extract

2 eggs and 3 egg yolks, extra

1/2 cup (110 g) caster (superfine) sugar

Preheat oven to 150° C (300° F).  Place raspberries in the bottom of a 6-cup ovenproof dish or in individual teacups or ramekins, set aside.

Place the cream, milk, vanilla bean and seeds (or vanilla extract) in a saucepan over high heat until the mixture just comes to the boil.  Remove from heat and set aside.

Place the eggs, extra yolks, and sugar in a medium bowl and whisk until well combined.  Gradually add the hot cream mixture to the egg mixture, whisking well to combine.   

Strain custard into a 1.5 litre-capacity (6 cup) ovenproof dish.  If using individual cups (ramekins or teacups) strain custard into a large, heatproof pouring vessel, then pour the custard into 6 X 1 cup-capacity teacups or ramekins.

Place ovenproof dish (teacups or ramekins) into a water bath (see recipe notes below).  If using 6-cup ovenproof dish bake for 1 hour 25 minutes or until just set.  If using 6 X 1-cup capacity teacups or ramekins bake for 45 minutes or until just set.

Remove from the water bath and allow to stand for 15 minutes before serving.

Recipe Notes:

To make a water bath, place a tea towel into a deep-sided baking dish, then place custard dish or individual teacups or ramekins on the tea towel.  

Pour in enough boiling water to come halfway up the sides of the custard dish or individual teacups or ramekins.  This will ensure an evenly cooked custard.

*To ensure I don’t get any water into my custard, after I place the custard dish(es) into the baking dish I pull out my oven rack halfway, place the baking dish on the rack and then I fill with water.  I then carefully push the oven rack back into position.

Ini adalah resipi creme caramel yang dibakar di dalam cawan. Cukup lemak dan sedap. Resipi asal menggunakan grand marinier campuran arak sebanyak 3 sudu..yang itu  kita tak payah ikutlah...tak ada pun sudah cukup sedap. Tidak ada pa yang istimewa sangat resipi ini tapi disebabkan Donna Hay yang membuatnya maka ramai yang mengikutnya...lebih kurang creme brulee juga banyak menggunakan krim...tapi saya cuma guna susu cair aje..sebab ity warna custard cups saya ini agak terang...buka apa cuma curious dan nak test kalau dah buat dua tiga cawan aje rasanya tak perlu membazir hendak membeli krim..sekotak kecil dah berharga RM7.50 bayangkan berapa hendak dipakai di sini..jadi saya guna susu cair aje.

Satu yang saya suka dengan custard cups ini rasa masam-masam raspberry...raspberry diletak dibawah cawan baru dituang custardnya..ini yang syok..lemak-lemak manis dan masam. Disejukkan semalam dan makan..wah..memang...syok.....Membakar puding ini sama seperti membuat kek karamel guna water bath... yang lain0lainya semua pakai bancuh aje.

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