This isn't the crème caramel made from egg custard and then cooked using bain marie technique. The pudding itself contains carrageenan and agar as gelling agent. So it's just like your usual instant milk pudding (with the addition of egg yolks and vanilla).
But the fun part was making the caramel. Heating sugar until it browned and reached the hard ball stage was quite..something! :D I almost never caramelised sugar since after that internship in candy factory (I was curious and tried to make my own candy at home).
The idea of crème caramel was the opposite of crème brûlée, which is egg custard with hard caramel layer on top. So in crème caramel, we pour the caramel into the base of the mold. It will set quickly into hard caramel. Then pour the hot milk mixture into the mould. It will look like this..
After the pudding has set, take it off the mould. The caramel will be soft and liquid as in the first picture. The taste? YUM!! I know instantly this is one of the things that I'll keep making.. :)
posted from Bloggeroid
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