Salted Caramel Sauce

salted caramel sauce

Good grief. Do you know what I realised? Minikin Kitchen is 1 year old today! It’s been an interesting experiment into cooking and blogging. I just discovered a recipe of mine doing the rounds on Pinterest which is rather exciting. As I started this thing on Halloween and I’m prepping some treats for a Halloween party tomorrow, I thought I’d post something that I just knocked up. Be warned this stuff is way too ‘I’ll just dip my pinky into it’ addictive and anyone *anyone* who tells you they don’t like salted caramel is a bloody liar.

Salted Caramel:
1/2 cup caster sugar
1/2 cup light brown sugar
110g butter
1/2 cup double cream
1 tbsp sea salt flakes

On medium to high heat, get a heavy bottomed stove on and melt your sugar. With a metal spoon, only stir the sugar occasionally to help it all dissolve evenly. If you want to use a sugar thermometer, you want this to reach 175°C but I have to admit, I kinda eyeballed this. You want it a rich golden brown colour and basically don’t want it to burn. Once it reaches the desired temp, add the butter and double cream and stir well. Now add the salt and set this aside to cool.

The temperature of the sugar really dictates the viscosity of this sauce, you’ll notice I’ve made a bit on the fudgy side, but if you want a runnier constancy add more double cream. I basically add this to most things. I drizzle it over yogurt, ice cream, pancakes, filled macarons with it…I even put it in the freezer to firm up and rolled little salt caramel balls and stuffed them in homemade chocolate truffles (stroke of genius if I do say so myself).

Addictive and indulgent. A fitting birthday post.

Creme Caramel. Otherwise Known As: Caramel Flan V2

Creme CaramelSo a while ago as I was doing the New Year’s Detox I wrote about this mega easy caramel flan I made for my family over Christmas back in Hong Kong. It went down a treat, but for my Mother and myself it just wasn’t the soft delicious delight we were hoping for. Which made me try rather a lot of creme caramel recipes of late and I’ve been working on one that is not only soft and delicious, but doesn’t liquify upon turning out. It’s probably not *perfect* but it seems pretty fool-proof so far so I thought I’d share it. I made a massive one of these to finish off my Chinese New Year party (and probably my guests too), and I’ve also tried substituting the milk for not only rice milk, but soya as well, and I’m pleased to report that it works superbly.

Makes enough for 6-8 ramekins.

Caramel Flan V2:
115 g caster sugar
1 tbsp water
625 ml milk (or unsweetened dairy free substitute)
1 vanilla pod or 1 tbsp pure vanilla extract
100 g caster sugar
3 whole eggs
3 egg yolks

Oven at 170°C. Get a heavy bottomed non stick pan on to high heat. Into this add the 115 g of caster sugar and the tablespoon of water. Caramelise your sugar and be careful not to burn it, I like to just let it sit for ages taking in the heat while I work on other things. I’ll only start to stir with a metal spoon right at the end browning process.

While the caramel’s on the stove, put your ramekins in a deep enough tray to use as your water bath. But without any water in it for now, put it in the oven so your ramekins take on a good amount of heat. This is so when we spoon the caramel into them it doesn’t seize up.

Take your tray of hot ramekins out of the over when your caramel’s about done, then quickly and carefully spoon about a tablespoon of caramel into all the dishes. Move them about a bit to evenly coat. Set them aside.

In another pot, bring the milk and vanilla to just below boiling point. If you’re using a whole vanilla pod, don’t forget to slice along it length wise. When at heat remove from stove and set aside.

Get a large glass bowl and mix together all your eggs and the remaining sugar. To this use a fine mesh sieve and quickly whisk and incorporate the hot milk. When it’s all mixed together you may get a lot of foam on your custard mix. I like to place a kitchen towel on top to remove this.

Ladle some custard mix into each of the ramekins. Remove any extra bubbles with the kitchen towel as above. Place all the ramekins in the water bath tray and fill it with some boiled hot water so that it’s at least over the half way point of the ramekins. Now into the oven for 20-35 minutes.

The creme caramels should have some wobble in them still, but set. Some may have a solid skin atop of them. If you’re really fussy (I am) and the top membrane is thick enough, carefully remove this then let them cool and get them in the fridge ready to be served. The longer you leave them in the fridge the better I think because the caramel dissolves more. When you’re ready to serve, run a sharp knife all the way around and turn it out on a plate.

And that’s it! This also brings an end to all the dishes I made that snowy sunday evening to usher in the Year of the Snake. So I’ll be on to regular kitchen experiments from now on.CNY Flan

Caramel Flan V1

flan

Gah…so January’s been eventful already! I’ve been so good with eating healthily as per the rituals of The January Detox (I’m currently eating a bowl of steamed purple sprouting broccoli…no jokes) that I started to reminisce about this mega easy flan I made for a huge Christmas feast last December.

Now there’s a reason that this recipe is called version 1, because this produces quite a firm flan with more of a bite than a creme caramel’s soft unctuousness, but it’s yummy, velvety and uses whole eggs. Which is handy if you don’t really have the time to separate your yolks and have left over egg bits. PLUS it’s probably the only non-cooking recipe I’ll post here because it uses tins of evaporated milk and condensed milk. But once I crack the perfect soft flan that doesn’t liquify on turning out, version 2 will be out with a gusto. I can promise you that.

Mega Easy Flan:
1 cup caster or granulated sugar
1 tbsp water
3 eggs
1 (14 ounce) can condensed milk
1 (12 ounce) can of evaporated milk
1/2 cup of whole milk
1 tbsp vanilla essence

Get your oven to 170°C.

Put the sugar, and tablespoon of water in a heavy bottomed pan on stove on medium heat. Without shaking the pan, wait for the sugar to caramelise. Careful not to let it burn, you can use a metal spoon to stir it all together towards the end, but in general with making caramel just leave and watch it. While it’s getting on its way to all lovely and golden, take the dish you’ll cooking your flan in (I used a 10 inch pyrex dish) and place it in the oven for a bit just to warm it up. This just stops the caramel from seizing up in a cold dish.

So once the caramel’s done (try not to place the spoon covered in liquid hotter than the sun in your mouth) carefully pour it in your dish and swirl it all around set it aside and let it cool.

In a large bowl, pour in all the condensed milk and carefully stir in the eggs. ‘Stir’ being the operative word, you don’t want to vigorously whip it all up and create air bubbles. Once throughly mixed add the evaporated milk, whole milk and vanilla essence and combine it all together.

Decant your creamy mixture through a sieve into your caramel dish. Cover with foil. Now place this into a water bath in the oven. So that’s a larger deeper oven tray filled with water until it reaches halfway up the flan dish. Bake for 60 mins. Or until the centre is no longer liquid when you wobble it a bit.

Leave it to cool thoroughly and when you’re ready to serve, run a sharp knife round it, place a plate on top and flip that flan over. Feeds 6-8.

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