Bread Pudding and Crème Caramel

October 30, 2008

Bread pudding

Sugar nest

Crème caramel

Crème Caramel Ingredients (serves 5)

100g sugar

75g water

Place sugar and water in a saucepan and bring to boil. Cook till it becomes golden brown (caramel). Pour into prepared moulds.

1/2 liter milk

3 whole eggs

2 egg yolks

50g sugar

1/2 tsp vanilla essence


1. Place milk into a pan and warm. (*Do not boil it)

2. Mix eggs, sugar and vanilla essence in a mixing bowl and add the milk while stirring.

3. Pass the mixture through a fine strainer into another mixing bowl and fill into the prepared moulds.

4. Place in the oven at 165 degrees C to cook and set (30 – 40 minutes). Remove and allow to cool in the refrigerator.

5. Loosen around the top edges of the moulds, shake carefully to loosen the cream and turn out onto a dessert plate or glass. Make sure that all the caramel is utilized.

Cream caramel can be baked in water bath which protects delicate cream from direct heat. Do not overcook the cream or they will curdle.


7 Responses to “Bread Pudding and Crème Caramel”

  1. whojen Says:

    i miss caramel so much:D
    still dun understand a little bit.. hahaha

  2. bakingforthecure Says:

    Great photos! the recipe sounds delicius! 🙂

  3. sushma Says:

    Great photos and caramel is my fav

  4. hooisanlai Says:

    الاهلاوي29 , bakingforthecure, sushma – Thanks 🙂

    whojen – what is it that you don’t understand? the recipe? 🙂

  5. Jo Says:

    I’ve only made this out of a pre-mix box so far. Yours look so smooth and slurps down the throat. Delicious.

  6. Abhi Says:

    Wow!I loved your recipe. It was perfect.
    Thanks a lot!

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