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    American Service: Syazana Mus'ifah Binti Mustaza (2020882714) Siti Rabiatul Adawiyah Binti Kamil (0202818074)

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    Wan Khairul Hamizan
    Crème caramel is a dessert with a rich caramel sauce or topping and a creamy egg custard base. Its origins are unclear but it is claimed by French, English, and Spanish cultures. It is made by baking eggs, milk, sugar, and vanilla in small pots coated with caramel then chilling and inverting onto plates. Care must be taken not to overcook the caramel or custard which can make the texture rubbery. It is a versatile dessert that can be served cold or warm with fruit and whipped cream and is suitable for American service due to its affordable ingredients and easy preparation.

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    © All Rights Reserved
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    American Service: Syazana Mus'ifah Binti Mustaza (2020882714) Siti Rabiatul Adawiyah Binti Kamil (0202818074)

    Uploaded by

    Wan Khairul Hamizan
    74 views13 pages
    Crème caramel is a dessert with a rich caramel sauce or topping and a creamy egg custard base. Its origins are unclear but it is claimed by French, English, and Spanish cultures. It is made by baking eggs, milk, sugar, and vanilla in small pots coated with caramel then chilling and inverting onto plates. Care must be taken not to overcook the caramel or custard which can make the texture rubbery. It is a versatile dessert that can be served cold or warm with fruit and whipped cream and is suitable for American service due to its affordable ingredients and easy preparation.

    Original Title

    htc167

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    Crème caramel is a dessert with a rich caramel sauce or topping and a creamy egg custard base. Its origins are unclear but it is claimed by French, English, and Spanish cultures. It is made by baking eggs, milk, sugar, and vanilla in small pots coated with caramel then chilling and inverting onto plates. Care must be taken not to overcook the caramel or custard which can make the texture rubbery. It is a versatile dessert that can be served cold or warm with fruit and whipped cream and is suitable for American service due to its affordable ingredients and easy preparation.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    74 views13 pages

    American Service: Syazana Mus'ifah Binti Mustaza (2020882714) Siti Rabiatul Adawiyah Binti Kamil (0202818074)

    Uploaded by

    Wan Khairul Hamizan
    Crème caramel is a dessert with a rich caramel sauce or topping and a creamy egg custard base. Its origins are unclear but it is claimed by French, English, and Spanish cultures. It is made by baking eggs, milk, sugar, and vanilla in small pots coated with caramel then chilling and inverting onto plates. Care must be taken not to overcook the caramel or custard which can make the texture rubbery. It is a versatile dessert that can be served cold or warm with fruit and whipped cream and is suitable for American service due to its affordable ingredients and easy preparation.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 13

    DESS

    COMMERCIAL COOKERY HTC167

    ERT American service :

    CRÈ
    ME
    CAR
    AME
    Prepared For:

    L
    MOHAMAD AMIRUDDIN
    Syazana Mus’ifah Binti Mustaza (2020882714)
    Siti Rabiatul Adawiyah Binti Kamil (0202818074)
    History
    ‘Crème caramel’ is
    This dessert origin is also known as
    unclear because ‘crema caramella’,
    French, the English ‘flan’, ‘crème
    and the Spanish all
    claim t o be the renversée’, and
    original investor of the ‘caramel pudding’.
    dessert. Some say the made with
    French adopted it whipped cream
    Known
    from English as
    custard
    cream turned eggs and topped
    upside down. with caramel.
    INGREDIENT
    CARAMEL SAUCE UTENSIL

    100 grams of Sugar Sauce pan


    100 ml of water Sieve
    Mixing bowl
    Measuring cup
    PUDDING 4 small pots or ramekin
    Oven dish
    115 grams of caster sugar whisk
    500ml milk
    3 large eggs, plus 2 egg yolks
    A few drop Vanilla essence
    METHOD OF COOKING
    Step 1 : Make The Caramel

    Put the sugar and water in a sauce pan, put it on low heat and stir until everything has
    dissolved. When it has, turn the heat up and don’t stir anymore.
    When the sugar solution boils, it will form a syrup that gets thicker and eventually start
    turning brown.
    Step 2 : Coats The Pots With Caramel

    Before the caramel cools


    down and hardens. Pour the
    hot caramel in the pots covers
    as much as possible of the
    inside.
    Step 3 : Make The Pudding

    Mix the sugar, eggs, egg yolks and vanilla extract in the mixing bowl.
    Heat the milk a bit (don’t boil it) and mix it with the egg mixture.
    Pour the resulting mixture through a sieve into measuring cup.
    Step 4 : Bake The Pudding

    Fill all pots with the liquid pudding and put them in the oven tray.
    Fills the oven tray with hot water until the pots are 2/3 submerge in water
    Covered the pots with aluminum foil
    Heat the oven to 175c for 45 minutes.
    After baked, let them cool down and put them in the fridge for a day.
    Step 5 : Dig In

    Cut the solid pudding loose from the pot with a knife, put a plate on top of the pot,
    flip it upside down and gently shake it so the pudding will come out.
    Common Mistakes to Avoid When Making
    crème Caramel
    Overcooked the
    stirring the Over baking will create a
    If your caramel becomes gritty or crème caramel
    rubbery texture that's too
    sugar
    grainy, the sugar probably firm
    crystallized.
    Fearing a dark
    The darker the caramel, the richer the
    color
    Overheating the flavor. It’s tempting to get the caramel off
    the stovetop before it burns, but it will
    it will cause the caramel to
    scorch and taste mixture
    become more flavorful if you let it
    burnt. Once it
    achieve a darker color. Just keep the
    gets a burnt or bitter flavor, it
    flame low to keep it from going too far
    can’t be saved.
    Ways to serve the crème caramel

    Ways
    to
    serve

    Can put fruit on top with Eat after the main course
    serve cold or warm
    side whip cream
    why it is suitable for American service
    affordable price
    easy to and easy to
    made obtain for
    ingredient

    all ages
    Full of can
    flavor made it
    Video making
    crème caramel

    yellowish, soft,
    and fluffy
    texture with a
    slight bitterness
    from caramel
    https://youtu.be/1sPorW7SOt4 sugar
    Tha
    nks
    CREDITS: This presentation template was created by Slidesgo
    , including icons by Flaticon, infographics & images by
    Freepik and illustrations by Storyset

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