INGREDIENT
Caramel Sauce
150 g granulated sugar (gula pasir)
45 ml water (air)
Custard
4 whole eggs (telur)
2 egg yolks (kuning telur)
90 g cream cheese
160 g cheese spread
405 ml evaporated milk (susu evaporasi)Â
140 g condensed milk (susu kental manis)
1 tsp vanilla extractÂ
a pinch of salt (sejumput garam)
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YIELD
8 pieces​​​​​​​
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INSTRUCTIONS
Caramel Sauce: Heat the sugar in a saucepan until it melts and turns a golden amber color. Carefully add the water. Do not stir; instead, gently swirl the pan until the caramel is evenly combined. Once the desired color is reached, remove from the heat and immediately pour into an 18–20 cm (7–8 inch) baking dish or cake pan. Swirl the pan to evenly coat the bottom with the caramel sauce.
Custard:Â Combine all the custard ingredients and blend until smooth. Strain the mixture for a silkier texture, then pour it into the pan lined with caramel sauce. Cover the top tightly with aluminum foil to prevent condensation or water droplets from dripping into the custard during cooking.
Steaming/Baking: Steam for approximately 45–60 minutes, or bake using the au bain-marie (water bath) method at 160°C (320°F) for 60–75 minutes, until the custard is set but still slightly jiggly in the center.
Serving: Allow the custard to cool to room temperature. Remove from the pan or transfer to a serving plate, then chill for at least 1 hour before serving. This helps the custard fully set and develop its best texture and flavor.
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Saus Caramel: Panaskan gula dalam wajan hingga meleleh dan berubah warna menjadi keemasan. Tambahkan air secara hati-hati. Jangan diaduk; cukup goyangkan wajan perlahan hingga karamel tercampur rata. Setelah berwarna amber keemasan, angkat dan segera tuang ke dalam loyang berdiameter 18–20 cm. Putar atau goyangkan loyang hingga saus karamel melapisi dasar loyang secara merata.
Custard:Â Campurkan semua bahan custard, lalu blender hingga halus dan tercampur rata. Saring untuk mendapatkan tekstur yang lebih lembut, kemudian tuang ke dalam loyang yang telah dilapisi saus karamel. Tutup bagian atas loyang dengan aluminium foil untuk mencegah uap air atau tetesan air masuk ke dalam custard selama proses pemasakan.
Pengukusan/Pemanggangan: Kukus selama sekitar 45–60 menit, atau panggang menggunakan teknik au bain-marie (water bath) pada suhu 160°C selama 60–75 menit, hingga custard set namun bagian tengahnya masih sedikit bergoyang saat loyang digerakkan.
Penyajian:Â Biarkan custard dingin hingga mencapai suhu ruang. Keluarkan dari loyang atau pindahkan ke wadah saji, lalu simpan di dalam chiller selama minimal 1 jam sebelum disajikan agar teksturnya lebih set dan rasanya lebih nikmat.
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TIPS
The combined amount of cream cheese and cheese spread should total 250 g. Either ingredient can be substituted for the other according to your preference, as long as the total weight remains 250g.
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Total kombinasi cream cheese dan cheese spread adalah 250 g. Keduanya dapat digunakan sesuai selera dan saling menggantikan, selama jumlah totalnya tetap 250 g.
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Watch the short recipe video on my social media
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