Steamed Crème Caramel

Steamed Crème Caramel

What you need:

Custard:

10 pieces large eggs

1 small can condensed milk

1 cup low-fat fresh milk

1 tsp pure vanilla extract

Caramel:

8 tbsp dark brown sugar

4 tbsp water

1/4 tsp lemon zest

Equipment and Supplies:

steamer (you'll need help from an adult assistant)

stove top (you'll need help from an adult assistant)

large bowl

egg separator

fork or egg beater

pan

strainer

custard mold/s

aluminum foil

measuring cups and spoons

What to do:

Prepare the steamer. Pour the water in the steamer, and cover with the lid.

To make the Custard:

In a large bowl, crack-in the eggs separating the yolk from the egg white (only egg yolks will be used).

Beat the yolks using a fork or an egg beater.

Add-in the condensed milk and mix thoroughly.

Pour-in the fresh milk and mix well to combine. Set aside.

To make the Caramel:

In a shallow pan at medium heat, add-in the brown sugar, water and lemon zest.

Stir the mixture and cook until the sugar melts (turns into caramel) and begins to boil.

When it starts to really thicken, immediately pour the sugar on the custard mold.

Divide it evenly between the molds (if using more than 1).

Spread it until it covers the bottom of the molds.

Wait for 2 minutes then pour the custard mixture on the mold with a strainer to remove air bubbles.

Cover the top of the mold with an aluminum foil, and cover the steamer with the lid.

Steam the custard mixture for 30~35 minutes.

After steaming, carefully remove the custard mold (with help from your adult assistant) from the steamer. Be extra careful not to scald yourself! Let the temperature cool down by cooling completely on a rack and then refrigerate.

*Overnight refrigeration is recommended. The crème caramel will firm up more and will taste even better as you leave it overnight in the fridge.

To serve, run a thin knife (with help from your adult assistant) around the mold and then invert onto a plate.

Serve for dessert and Enjoy!