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CREME CARAMEL


CREME CARAMEL

Untuk 6-8 porsi

Bahan:
Karamel: 160 gr gula pasir 
8 sdm air
Mentega untuk mengolesi ramekin

Custard:
4 telur 
1 sdt ekstrak vanila 
35 gr gula pasir 
600 ml susu cair
1 sdm tepung maizena

Cara Membuat:
1. Buat karamel. Campur gula dan air pada panci. Aduk hingga gula larut. Panaskan dengan api kecil hingga mendidih dan terbentuk karamel dengan warna kecokelatan (awasi jangan sampai gosong). Matikan api. Tuang karamel pada tiap ramekin / wadah keramik tahan oven. Biarkan hingga karamel mengeras.
2. Panaskan oven 150 Celcius. Olesi ramekin dengan sedikit mentega, kemudian atur pada baking tray. 
3. Buat custard. Panaskan susu dan maizena dengan api kecil hingga cukup panas (jangan sampai mendidih). Angkat dan matikan api. Masukkan telur. Kocok hingga tercampur rata. Tambahkan gula dan vanila. Aduk hingga merata dan tidak ada gumpalan. Tuang larutan custard di atas karamel pada ramekin. Masukkan ramekin beserta baking tray ke dalam oven. Tuang air panas dengan hati-hati pada baking tray hingga 1/2 permukaan ramekin. Panggang dengan sistem au bain marie selama 25-30 menit hingga custard set. Jangan memanggang terlalu lama agar custard tetap lembut dan tidak pecah. Matikan oven. 
4. Letakkan créme caramel pada suhu ruang hingga uapnya hilang. Kemudian simpan dalam kulkas 4 jam atau semalaman agar set. Ketika akan disajikan, balikkan créme caramel dengan hati-hati pada piring saji.



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