Gula Melaka Creme Caramel
Creme Caramel with Gula Melaka Recipe
Gula Melaka Creme Caramel
Recipe Type: Dessert
Cuisine: Malaysian
Author: Caroline Artiss
Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Serves: 6-8
A Malaysian twist on the classic french dessert
Ingredients
Creme
3 cups milk
2/3 cup palm sugar - gula melaka (or brown sugar)
½ tsp vanilla
4 eggs
Caramel:
2/3 cup palm sugar - gula melaka (or brown sugar)
2 tbsp water
2 tbsp white sugar
Instructions
Preheat oven 150 c / gas mark 3
In large pan gently heat the milk, palm sugar and vanilla - do not let it boil
Heat it very gently and stir until the sugar has melted
Once melted, take off heat and leave to cool for 10 minutes or until luke warm
Add the eggs into a large bowl, add the luke warm milk stirring all the time
To make the burnt sugar or caramel, simply add the palm sugar, white sugar and water to a pan and heat until it has all dissolved
Pour the melted sugar into your dishes
Leave for 1 minute then slowly pour the custard mix on top
Put the dish or dishes into a ban marie - which is simply an oven proof tray filled with water up to about 2/3 of the way up the dish
Pop it all into the oven for 30 – 35 minutes
The creme caramels will still be slightly wobbly in the middle
Take out, leave to cool and then set in the fridge preferable over night