Crème Caramel with Gula Melaka Palm Sugar

• •1 cup Gula Melaka (palm sugar) ((finely chopped or grated))
• •1 cup Water ((for caramel))
• •7 Large eggs
• •1.5 cup Evaporated milk ((one 12oz (354ml) can plus a little extra if needed))
• •1 cup Vanilla sugar ((or 1/4 cup granulated sugar + 1 tsp vanilla extract))
• •1 tsp Rose water
• •as needed to taste Hot water ((for bain-marie))
• •as needed to taste Toasted coconut flakes ((for garnish (optional)))

Instructions

1. 1

   Preheat your oven to 325°F (160°C). Prepare a large roasting pan (or baking dish) for the bain-marie. Lightly grease 6 individual ramekins (6-ounce capacity) or an 8-inch round baking dish.

2. 2

   Make the Gula Melaka caramel: In a small heavy-bottomed saucepan, combine the chopped Gula Melaka and 1/4 cup water. Cook over medium-low heat, stirring occasionally, until the sugar is completely dissolved and the mixture thickens slightly and turns a deep amber color. This usually takes 8-12 minutes. The Gula Melaka will create a richer, almost smoky caramel that will be darker than traditional sugar caramel. Be careful not to burn it.

3. 3

   Immediately and carefully pour the hot Gula Melaka caramel evenly into the bottom of your prepared ramekins or baking dish. Tilt the ramekins to coat the bottom surface completely. Set aside to cool and harden.

4. 4

   Prepare the custard: In a large bowl, whisk together the 7 eggs until just combined (do not over-whisk or create too much foam). Gradually whisk in the evaporated milk, vanilla sugar (or granulated sugar + vanilla extract), and rose water until thoroughly blended. Do not beat vigorously, as this can create air bubbles that will affect the custard's texture.

5. 5

   Strain the custard mixture through a fine-mesh sieve into a clean bowl or a large measuring cup with a spout. This step helps remove any stringy bits of egg white and ensures a super smooth custard.

6. 6

   Carefully pour the strained custard mixture over the hardened Gula Melaka caramel in the ramekins or baking dish. Place the ramekins into the prepared roasting pan.

7. 7

   Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins/baking dish. This bain-marie (water bath) method is critical for achieving a silky, non-rubbery custard by ensuring gentle, even cooking and preventing the edges from overcooking or cracking. Carefully transfer the pan to the preheated oven.

8. 8

   Bake for 1.5 hours (90 minutes), or until the custards are just set but still have a slight jiggle in the center. The exact time may vary slightly depending on your oven and the size of your ramekins/dish. A knife inserted near the edge should come out clean. For a single large dish, it might take a bit longer.

9. 9

   Carefully remove the roasting pan from the oven. Using tongs, remove the ramekins from the water bath and let them cool completely on a wire rack. Once cooled to room temperature, cover them with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to chill thoroughly and allow the caramel to liquefy.

10. 10

    To serve, run a thin knife around the edge of each ramekin. Place a serving plate upside down over the ramekin and, holding both firmly, quickly invert them. The custard should release, with the rich Gula Melaka caramel sauce cascading over the top. Garnish with toasted coconut flakes, if desired. Serve chilled.

Chef's Tips

• 💡When making the Gula Melaka caramel, do not stir once the sugar starts to boil; simply swirl the pan gently to ensure even cooking. If crystals form, add a tiny bit more water. The Gula Melaka provides a unique, almost molasses-like depth and a darker color that enhances the dessert's profile.
• 💡For a perfectly smooth custard, ensure your eggs and evaporated milk are at room temperature before mixing. This helps them combine more evenly.
• 💡The bain-marie (water bath) is not optional; it's crucial for achieving that signature creamy, tender texture. Ensure the water is hot before adding to the roasting pan, as this helps maintain a consistent, gentle cooking environment.
• 💡If you don't have vanilla sugar, combine 1/4 cup granulated sugar with 1 teaspoon of good quality vanilla extract for a similar flavor profile. Add the extract to the liquid ingredients.