Friday, May 16, 2008

Crème caramel in tea cups

Crème caramel in tea cups

This is a classic dessert and most of you know it. It’s actually similar to the sweetened condensed milk custard I posted a while ago and, to be completely honest, I like my recipe better. What can I do? I’m a Brazilian and I love sweetened condensed milk in just about anything.

What makes this dessert extra special is that it marks my first time using a vanilla bean - handling it was something special already. My fingertips were permeated with its divine smell. So good. Joao even asked me if I had bought a new perfume. :)

There are many recipes for crème caramel around, but this won my heart for being served in tea cups. And for being a recipe by Donna Hay. Adapted from her magazine, issue 32.

Crème caramel in tea cups
from Donna Hay magazine

2/3 cup caster sugar
1/3 cup water

2/3 cup milk
¾ cup heavy cream
2 eggs
4 egg yolks
1/3 cup caster sugar
1 vanilla bean*

Preheat the oven to 150ºC/300ºF.

Place the sugar and water in a small saucepan over low heat and stir until the sugar is dissolved. Bring to the boil and cook for 10-12 minutes or until golden. Pour the mixture into 4 lightly greased ¾ cup (190ml/6fl oz) capacity cups and tilt them in a circular motion to make sure the caramel covers the sides of the cups – be careful not to burn your fingers. Set aside and allow the caramel to set.

Make the custard: cut the vanilla bean lengthwise in half; spread pod open. With the back of a knife, carefully scrape the seeds from the inside of the vanilla bean; place both the seeds and the pod in a small saucepan. Add milk and cream, whisk to combine, and cook over medium heat until it just comes to the boil. Remove the vanilla pod – don’t throw it away; let it dry and add it to a sugar jar to make vanilla sugar.

Place the eggs, egg yolks and sugar in a bowl and whisk until well combined. Gradually add the milk mixture, whisking to combine. Carefully pour the custard into the cups. Place in a deep baking dish and pour in enough hot water to come halfway up the side of the cups. Bake for 35-40 minutes or until set (mine took 50 minutes). Remove from the baking dish and refrigerate until completely cool.

*the original recipe calls for 2 teaspoons vanilla extract, that should me mixed in with the sugar and eggs.

Makes 4.


Manggy said...

Well, it still looks very elegant! (Here's something not a secret: most solid custards here are prepared with condensed milk. It's the Spanish influence, don't you think?) I would be afraid to put dainty teacups in the oven for fear of cracking-- here we usually steam custards, which should be safer :)

Happee Monkee said...

What a beautiful picture. Well done!

Peter G | Souvlaki For The Soul said...

Donna Hay has some really nice recipes Patricia and you've done a wonderful job with this. The teacup is such a nice touch...just gorgeous!

Anonymous said...

Looks beautiful *and* delicious. Love creme caramel....mmmm.

Julie said...

I love that you serve it in a tea cup, it makes for a very special dessert.

Marianna said...

Ola Patricia! Just wanted to let you know that I've always loved your optimism and delicious recipes and am passing on the Arte y Pico award to you!

Chibog in Chief said...

omg, i cant wait to try this tonight!! i love it!! thanks for sharing the recipe :-)

Peter M said...

Beautifully done've turned a rustic dessert into something tres elegante!

Nic said...

Truly delicous looking!
Reminds me of when I was little because my mum always made these in teacups, but that's because she didn't have enough ramekin dishes - and we NEVER got the saucer, lol!!

Brilynn said...

Those are so pretty! Looks great!

Susan said...

Up to your usual high standards for caramel desserts, Patricia! : D

Anonymous said...

A twist on one of my favorite delights, I'll definitely be giving this one a try.

Love that you presented it in tea cups! How utterly divine...

Dana said...

Oh, how I loooove vanilla beans... I just received a bunch in the mail the other day. Maybe I should give this recipe a try!

Abby said...

So pretty! Looks fabulous. Great for a tea party!

test it comm said...

That sounds really good. Great photo!

Meeta K. Wolff said...

Patricia, you know how to make me drool. Amazing! I love creme caramel and I simply love the way you serve them. May I have a cuppa please!

Silvia - Magnolia Wedding Planner said...

Good evening Patricia! this dessert is fantastic and it's really a great idea serving it directly in a cup!
You are super! Double wow

Amy said...

What an adorable idea baking these in teacups! This looks delish!

Anonymous said...

Beautiful Patricia! How fabulously elegant in the tea cups! Looks delicious.

glamah16 said...

What a great idea to serve in cups. I need to check out your sweetned condensed milk version. I love the stuff!

Lizzie said...

As a collector of tea cups, I just had to stop by and say how lovely your little cup and saucer are! And the custard doesn't look too bad either ;)

Lydia (The Perfect Pantry) said...

Beautiful presentation! And my hubby is a huge creme caramel fan...

Anonymous said...

Oh, this must be so delicious! Love the addition of earl grey tea.
Speaking of sweetened condensed milk, I made me some dulce de leche the other night....YUM!

Emily said...

I wish there was a vanilla bean perfume, because that would ROCK!
I would attract all of the men.

This looks very good. I love the presentation.

Anonymous said...

That is some gorgeous presentation Patricia! Just GORGEOUS!

Shari@Whisk: a food blog said...

Your presentation is beautiful, and you're brave to put your pretty tea cups in the oven! Love it.
Shari@Whisk: a food blog

LyB said...

Those look so lovely and delicious Patricia! I love the idea of using tea cups to serve this dessert, it makes it very elegant.

Anonymous said...

what a great idea to serve it in beautiful tea cups!

Cannelle Et Vanille said...

I love, love, love creme caramel... Love the presentation!

Anonymous said...

That's just gorgeous! Love the use of the pretty teacups!

Toni said...

Now I know what to do with those vanilla beans I've got! I adore this kind of dessert - and served in those cups? Beautiful!

Patricia Scarpin said...

Mark, most of our sweets are made with sweetened condensed milk, and I don't know why!
I was terrified of ruining the cups, but the recipe was worth the risk!

Monkee, thank you for stopping by!

Peter, she does! Thank you!

Amy, thank you!

Julie, I loved it too.

Marianna, thank you for the award, darling!

Dhanggit, let me know you thoughts about it, please?

Peter, and you are tres kind, my friend!

Nic, your mom was a trend setter already. ;)

Bri, thank you!

Susan, I'm a sucker for caramel. :)

Sandie, I'm glad you like it, tks!

Dana, they are addictive!

Abby, thank you!

Kevin, thank you!

Meeta, you are far too kind, my dear!

Silvia, you are such a dear!

Amy, Donna Hay has some fabulous ideas.

Dayna, thank you!

Glamah16, I hope you like it!

Lizzie, tks for stopping by! And I'm glad you like the cups! They were wedding gifts.

Lydia, make some for him. :)

Linda, my dear, there's no tea in here. ;)

Emiline, that's an idea! ;)

Lorraine, you are so sweet, thank you!

Shari, I'm glad you stopped by, tks!
I was terrified while pouring the hot caramel inside them. :S

LyB, thank you, darling!

Diva, tks!

Aran, tks for your visit!

Su-Lin, tks for stopping by!

Toni, make those vanilla beans proud! :)

T.W. Barritt at Culinary Types said...

Stunning picture, Patricia! I love the look of dessert in nice tea cups!

MyKitchenInHalfCups said...

Classic dessert in just a little different way makes things seem fresh and still classic so good! Very nice.

Gretchen Noelle said...

The sweetened condensed milk desserts of latin america are the *best*. I love these in the teacups. Adorable!!

Happy Homebaker said...

Hi Patricia, just want to let you know you have received an award! Do check it out at my blog posting here!

Anonymous said...

So pretty and elegant! I'll bet it's delicious, too!

Anonymous said...

Beautiful presentation, sweetie! It looks really classy :)

sher said...

Oh, I've wanted to do this, but never have! Yours looks so pretty, I would almost not eat it, to spare it from being messed up. But, after 15 seconds of such thoughts, I'd dig in and eat it all ---and ask for more!

Gigi said...

What a pretty dessert! I love Donna Hay! But she (magazines) are getting harder and harder to find. I have issue 32 and I keep under lock and key! :) Beautiful desserts and tea cups!

Anonymous said...

Pretty teacups, I love creme caramel. Sweetened condensed milk is a staple in my fridge!

Barbara said...

Great idea to serve them in tea cups. I'm going to try it.

Aimée said...

OK, that is such a gorgeous photo!!
I think I ordered creme caramel every time I went out when I moved to Quebec, I had never had it before and I loved it!

Patricia Scarpin said...

T.W., thank you, my friend!

Tanna, I'm glad you like these.

Gretchen, I agree! ;)

Hi, darling! I'll be checking it out, tks!

Elle, thank you!

Hi, beautiful! Thank you!

Sher, I'd gladly give you seconds. :)

Gigi, I love her too! She's amazing. There are plenty of recipes from her magazine here on my blog, feel free to use them!

Farhan, sweetened condensed milk rocks! :)

Barbara, I hope you like it.

Aimée, thank you, darling! How is the baby?

My Sweet & Saucy said...

What a beautiful presentation! I love serving dessert in tea cups!

amycaseycooks said...

I have some vanilla beans just dying to be used. thanks for the post and i love the teacups for serving the dessert in.

amycaseycooks said...

I have some vanilla beans just dying to be used. thanks for the post and i love the teacups for serving the dessert in.

Anonymous said...

Beautiful pictures!

Anonymous said...

So delicious and sooo beautiful!

Jaime said...

what a unique presentation! aren't vanilla beans wonderful?! i love condensed milk too - have you tried it in your coffee? :)

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