The steam oven is perfect for cooking custards because you have low, accurate temperature control. I mentioned this in the post on the Crème brulee here. The worst thing that can happen when your cooking a custard is to cook it at too high a temperature so that the custard overcooks. You may have had this before, the texture is not smooth and can be ‘grainy’ or ‘rubbery’. Without the worry of this, the only thing you need to ensure is that you cover your dishes so that you don’t get any water forming on the top. One large piece of foil is fine.
With no need for a bain-marie or water bath in the steam oven, how did we ever bother cooking custards before in a conventional oven!
This is a lighter Crème caramel than usual, using only milk and less sugar. A good option for this time of the year when we are all trying to lose those Winter kilograms! You can alter the recipe to half milk, half cream if you wish but only heat and infuse the vanilla into the milk.
Cooking times will vary on the size and type of the dish. A large custard will take approximately 35-50 minutes. It should be set around the edges and be ‘wobbly’ in the centre. They should firm up on cooling.
Ingredients: Serves 8:
700ml milk
1 vanilla bean, split lengthwise and seeds removed or 1 tsp vanilla paste (not essence)
1/4 cup castor sugar
4 large, 800g eggs, beaten
Caramel: 1 cup sugar + 1/2 cup water
Method:
- For the caramel combine sugar and water in a small saucepan. Stir on moderate heat until sugar has completely dissolved.
- Increase heat and boil steadily, without stirring until a deep golden colour. Watch it, it will continue to darken so don’t take it too far.
- Pour into base of 8 small, half cup size ramekin dishes, swirl around so that caramel covers each base.
- In a medium saucepan combine milk, vanilla bean or paste and sugar.
- Bring slowly to the boil, stirring to dissolve the sugar and set aside to infuse for 10 minutes. This will give you better flavour.
- Remove and scrape out vanilla seeds.
- Lightly whisk eggs in a bowl and then whisk again into hot milk mixture.
- Pour over caramel in each individual ramekin and cover with foil.
- Steam @ 90°C for 30 minutes or until set when tested.
- Uncover so that condensation doesn’t form on the top.
- Chill at least 4 hours or overnight and revert onto dessert plates to serve.
Note: Adapted from Miele, you can omit the caramel to make this into a plain baked custard. Use the same recipe and add freshly grated nutmeg to the top prior to cooking.
Hello, If I use half milk/half cream, would I just heat the milk/cream/vanilla bean and dissolve the sugar, then set aside for ten minutes. Also could I use one large dish and if so, would it still take 30 minutes at 90 degrees. Thank you, Judy
Hi Judy,
Just heat the milk, sugar and vanilla bean. Set aside to infuse then stir in the cream. It is better if you don’t boil the cream. As I said in the post a large dish may take anything from 35-50 minutes @ 90o depending on its size and depth. Start with say 45 min and check it then.
Regards Trudy
Wonderful recipe! I made these last night and they were a great success! As always – thank you.
I can second that. It tasted delicious, and so easy.
I used 500ml of whole milk and 200g of double cream.
I took it to be 80g an egg which equalled 5 of my large eggs.
Cooked it in a large metal dish for 45mins with a small one at the side (30mins) as a ‘taster’.
Timings were right.
Is there any way to stop the vanilla seeds from settling at the top? Not unpleasant but would be nicer if they were evenly distributed through the custard.
Please keep posting your recipes, it’s appreciated.
Hi Wendy,
Glad you enjoyed the Crème caramel but unfortunately there isn’t any way you can ‘suspend’ the vanilla seeds in the mixture. They do that with panna cotta as well but in ice-cream they are OK as it needs to be churned so have no time to ‘settle’ on the bottom 🙂
Regards Trudy
hi trudy
when you say cover with foil – does this mean loosely – covered fully but not tight – or with foil and then perhaps tied with string or rubber band Sorry to be so pedantic but i am just making sure.
Thanks so much!!
Hi Marie,
No just loosely as it’s only to stop the condensation going onto the custard.
Regards Trudy
I am using a Rational Combi oven for the first time and it has a humidity setting zero to 100% within the steam option. What do I set it at for the creme caramel?
Hi Rhona,
Don’t know Rational but think it’s Commercial. You will need to find out what it will allow you to dial up. Should appear on the facia. 100% hopefully is 100oC or equivalent. I then have temperatures listed on all my recipes.
Try a few simple things first like rice, fruit, fish etc. The creme caramel is 90 degrees C
Regards Trudy
Please explain “why not to use Vanilla Essence in the Creme Caramel recipe. I hate when something
says “don’t/not” but doesnt give a reason why, which would be a learning experience for another occasion – not being mean, just trying to learn
Hi Hazel, only because it gives an artificial vanilla flavour.
If you go to all the effort to make this you may as well have a perfect vanilla flavour.
Regards Trudy
Hi there,
Thanks for your recipe and advice.
I like to get a coffee flavour in the caramel. But pouring expesso into the mix I think would give it too strong and bitter a taste. So I put some coffee beans ( two tablespoons) in the milk overnight.
I also use orange juice water into the caramel mix.
Together with the vanilla turns out great
Regards
Brendan
Together with the vanilla it