About Kate

There has been so many names for this dessert.  Thai people would call it "custard".  Other people call it "creme caramel", "flan", or "milk pudding".  It has been my favorite dessert when I was in Thailand - my aunt always makes it the way I like it.

This recipe is an original recipe from Desserts: Mouthwatering recipes for delectable dishes by Rosemary Wilkinson (ISBN 1-84309-010-4). This is a version that is slighly lighter than the traditional one.

Ingredient

• 1 1/4 cup granulated sugar
• 1/4 cup water
• 1 vanilla bean or vanilla extract
• 1 2/3 cup milk
• 1 cup whipping cream
• 5 large eggs
• 2 egg yolks

Procedure

1. Put 1 cup of the sugar and 1/4 cup water in a saucepan.  Bring to a boil over high heat. Swirl the pan to dissolve the sugar.  Let it boil wihtout stirring until the syrup turns a darm caramel color (4-5 minutes)

2. Pour caramel into the dish that will contains the custard.  Quickly swirl the dish so the caramel coats the base and sides.  Put the dish in the roasting pan.

3. Preheat the oven to 325F. 

4. Add vanilla extract or seed (inside the vanilla bean), milk, and cream in a pot.  Bring the mixture to boil over medium heat.  Stir frequently.  Remove the pan from the heat and set aside for 15-20 minutes

5. In a separate bowl, whisk the eggs and egg yolks with 1/4 cup sugar for 2-3 minutes until smooth and creamy.  Slowly add hot milk mixture.

6. Strain the mixture into the caramel-lined dish in the roasting pan.

7. Add boiling water to halfway  up the sides of the dish.

8. Bake the custard for 40-45 minutes until just set and a knife inserted about 2 inches from the edge comes out clean. 

9. Remove from the roasting pan and cool for at least 30 minutes.  Chill over night.

10. Turn the custard out by run a sharp knife around the edge of the dish to loosen the custard.  Cover the dish with a serving plate and hold them tightly.  Invert the dish.  Gently lift one edge of the dish, letting the caramel run over the sides, then slowly lift off the dish.