Organic Samm

I bought this box of White Wings Creme Caramel Custard from Cold Storage a couple of weeks ago. Malcolm likes egg tarts fillings very much, so i thought he might like creme caramel custard as well. The last time i made creme caramel custard was when i was pregnant with Gordon, lol. Maybe 6 years back. And that was he manual way where i had to measure everything by hand.

This box of White Wings Creme Caramel Custard doesnt cost much. It may be a small box, but it’s enough to make 6 bowls of quick dessert when your sugar cravings strike. All you need is add milk to it. This is how to make White Wings Creme Caramel Custard.

These are the contents of the White Wings Creme Caramel Custard. I’m only making 2 creme caramel custards. So, i divided the contents of the box by three. On the left, is the caramel sauce powder. On the right, is the custard powder.

These are my Borcam Heart-shaped glass baking molds. Comes in a box of 4, but the other two is at my sis’. Arent they pretty. Each can hold 200ml of liquid. Alright, first, butter the baking mold. You can also use cups, bowls or ramekins, doesnt really matter.

Measure the milk accordingly. The one in the small bowl is to mix the custard powder in. The milk in the big bowl is for boiling.

This is my Bodum coffee press which i bought from Starbucks last year. I use it to make tea, lol. This is the only item i found in the kitchen that has a spout. I need it to pour the custard into the molds later on.

Pour a little boiling water (about 40ml) into the caramel powder and stir it with a fork. Must mix it thoroughly.

Then, divide them evenly into the two buttered glass baking molds.

Next, take a large bowl and mix the custard powder together with the milk from the smaller bowl. Remember to whisk it thoroughly making sure there are no lumps sticking to the side.

It’ll look like this. What a wonderful bright orange, lol. Like ham-tan-wong (duck egg yolk) , hoh.

Then, boil the milk from the larger bowl over medium-high heat using a saucepan.

Then, add the custard mixture into the boiling milk.

Turn the heat down to low and stir for a minute. This is to thicken the custard.

Pour the hot custard in the Bodum coffee press and it’s ready to go into the glass baking mold.

Pour the hot custard mixture into the molds SLOWLY over the back of a spoon. This is so that the mixture distributes evenly and doesnt mix with the caramel sauce.

I think you can understand better from this pic. The custard sits on top of the caramel sauce; not all mixed up.

Final step is to cover the molds up before placing them into the fridge.

And here they are. Gotta wait at least an hour for them to set……. be patient, ya.

A few hours later, my heart-shaped creme caramel custard is ready to be served.