Gula Melaka Creme Caramel

Gula Melaka Creme Caramel

Creme Caramel with Gula Melaka Recipe

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)
  • Β½ tsp vanilla
  • 4 eggs

Β 

  • Caramel:
  • 2/3 cup palm sugar - gula melaka (or brown sugar)
  • 2 tbsp water
  • 2 tbsp white sugar

Instructions

  1. Preheat oven 150 c / gas mark 3
  2. In large pan gently heat the milk, palm sugar and vanilla - do not let it boil
  3. Heat it very gently and stir until the sugar has melted
  4. Once melted, take off heat and leave to cool for 10 minutes or until luke warm
  5. Add the eggs into a large bowl, add the luke warm milk stirring all the time
  6. 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
  7. Pour the melted sugar into your dishes
  8. Leave for 1 minute then slowly pour the custard mix on top
  9. 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
  10. Pop it all into the oven for 30 – 35 minutes
  11. The creme caramels will still be slightly wobbly in the middle
  12. Take out, leave to cool and then set in the fridge preferable over night
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