CARAMEL CUSTARD / Recipe Code : MPI/CRC/01/12

CRÈME CARAMEL Category : Cream & Custard

Yield : 12-14 portion
Standard Recipe
Page : 1 of 3
NO METHOD QUANTITY INGREDIENTS EXPLANATION
Prepare The SET UP: a clean and dry egg
cocote or dariol mold (timbale form)
Result The Caramel Custard / crème
caramel after chilled a day before
1 Place 70 g Glucose Or corn syrup, into a pan a small
Add 300 g Sugar part to the glucose

Melt On a medium heat

Add More sugar, a little at a time, into the

sugar mixture.

Mix With a wooden spatula to prevent

the side of the pan from burning.

Caramelize Until a nice brown color is reached.

Dip The bottom of the pan into cold

water.

Remove Immediately (dipping into cold

water prevents the caramel sugar
because of the hot pan, which would
cause an almost black caramel bitter
in taste)

Pour The hot caramel into a small soufflé

dish or in china ware coffee cup or
in timbale form.

2 Heat 1L Milk With the half of

120 g Sugar (do not boil, only simmer them).

Place The remaining sugar into a bowl

(large enough to pour the milk in
afterwards).

Break in 5 Eggs And

7 Egg yolks

Mix And pour in the hot milk in a small

but steady flow.
 CARAMEL CUSTARD / Recipe Code : MPI/CRC/01/12
CRÈME CARAMEL Category : Cream & Custard
Yield : 12-14 portion
Standard Recipe
Page : 2 of 3
NO METHOD QUANTITY INGREDIENTS EXPLANATION
3 Remove The froth

Pour in To the caramel prepared forms.

Arrange The custard in a bain marie basin

at small intervals of space

Poach at a low oven temperature (150 C –

160 C) without letting the water
boil, for approximately one hour or
when a small knife/satay stick
inserted into the center comes out
clean.

4 Cool The custard completely before

turning out of the mold.

Press The rim of the custard slightly with

the finger tips.

Invert The forms

Hold With the both hands.

Let Cool

Chilled The crème caramel in the form at

least for one night

5 Remove With the edge slightly with the help

of small knife until the caramel is
loosened from the side of the
dish/forms.

Place On a serving platter (round dish)

Decorate With a rosette of

100 gr. Whipped cream And
halves of Cherries On top of each dessert.

Recapitulation The Caramel Custard

 CARAMEL CUSTARD / Recipe Code : MPI/CRC/01/12
CRÈME CARAMEL Category : Cream & Custard
Yield : 12-14 portion
Standard Recipe
Page : 3 of 3

SPECIFIC EQUIPMENT USED EXPLANATION

Dariol Mold / Timbale Form

(left): Serves for baking, puddings
such as crème caramel, and Hot
Pudding Frankfurt

Egg Cocote (right): This small dish

is usually used for baking different
kinds of puddings such as crème
caramel, bread butter puddings,
crème brulee, Christmast pudding,
etc. also for making small cold/hot
soufflé.

Balloon Whisk / Wire Whip:

Recommended for mixing or beating
batters to make them smooth with
minimal incorporation of air. Also
suitable to stir liquid over low heat,
ex/ pudding, royal