Sunday, April 21, 2013

Micro Caramel Custard: Playing with My Mini-cocottes

I always fall for everything mini size ^^, can stop myself from buying it. Especially when it comes to cooking equipment for tool.

When I saw these Mini-cocottes, I just knew that I have to buy it. The size of Mini-cocottes is very small, you can place it in the palm of your hand ^^. 
You can use it for serving, but this time I use it to make micro size of Caramel custard. Because of the small size, you won't be full when eating one of them, haha, great for serving after meal when you are full but need something sweet to brighten your life.
You can use egg cups or small cups instead, if you don't have Mini-cocottes. For the caramel sauce, I use vanilla caramel cream, but you can use any one that you like, if the caramel sauce is thick, melt it and mix it with a bit of cream before pouring it over the top of the custard. 



Micro Caramel custard
Makes 8 

1 ................................... Egg
150ml .......................... Whole milk
60g ............................... Granulated sugar
1/4tsp .......................... Vanilla bean paste
...................................... Caramel sauce, for serving (you can use basic caramel sauce or vanilla caramel cream)

Preheat the oven to 180°C 

Line baking pan with tea towel, and place the Mini-cocottes in the pan (or you can use egg cups instead ).


 Mix egg, milk, sugar and vanilla bean paste together, and pass the mixture through a sieve.
Pour into the Mini-cocottes.
Pour enough boiling water until come half way of the Mini-cocottes.
 Bake for 20 minutes.


The custard will be wobble (it will set after cooling and refrigerating).
Let it cool completely and refrigerate for 2 hours.


 Cover the top with caramel sauce before serving. 


Micro Caramel Custard: Playing with My Mini-cocottes

2 comments:

  1. Less is more; good things come in small packages.
    They look Über cool
    My latest dessert attempt is Jasmine and coconut pannacotta with papaya and ginger compote from Gordon Ramsay’s Excellent Great Escape Far East book. It is well worth trying, after two attempts its almost perfect. Finding Jasmine essence is not so easy; I used Orange Blossom water instead, it tasted fantastic. I may buy a Jasmine plant, to get the flowers. The essence is usually imitation.

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