My second post about recipes is here (cheny estanast 3ala el akel 🙂 ) Now its about Cream Caramel, we call it here in Kuwait Ber el Waldain .. This is what mom told me, straight to the recipe and instructions 🙂
This time there is a recipe 🙂 but i will tell you the basics and the rest you can manage it by your self 🙂
For a regular size of ber el waldain is:
6 Eggs.
2 Cups of milk.
8 Spoons of sugar.
Hail.
Zafran.
This is the basics, if you want a bigger size of cream caramel double the quantities as you can see above we doubled it.
Sugar.
Milk.
Hail.
Zafran.
Now take some sugar and fry it till it get caramelized. Then take it to the fridge for 15 mins.
You need a manual mixer because you don’t need the bubbles when you mix it .. as my mom said the minimum bubbles you get the best looking it will be .. ( is it right to say manual mixer ? anyway 🙂 )
Mix the eggs.
Meanwhile pour the milk into the sugar and also mix.
Pour the sweet milk into the eggs and mix.
now its filtration time (just incase if you got any lage thing)
Put the zafran and hail powder.
Bring the plate back from the fridge.
Fill it with the mixture.
Cover it with foil.
Cover it.
Put it into the water (dont ask me why?)
Now put the whole thing in the oven for about an hour and then take it directly to the fridge.
Here it is when it comes out from the fridge.
ya salaaam shegel 3adel! although the hail is a twist .. they put it water so it wouldn’t burn and stick 😉
This is my FAV sweet ever!!!
حرام عليك في ناس مسوية ريجيم 😛
Hey Mishary Nice Shot mshalla 😉
and again teslaam eeid elmama
(win you mix it), u meant —>> when : )
and mashallah i really like ur mom’s cakes, allah ya36eeha i97a wil 3afya yarab 😀
and btw mashallah ur pictures are Really amazing 😉
chika Ahaaaa thanks for the info 🙂
Someday Then you must try this 🙂
mo3ath Shasaweey walah .. khalas ma3edhaaa 😛
5ermesS Thanks 🙂
Pure Opsss corrected 🙂 thaks btw tara my mom reads all the comments fa deraw balkooom 😉 and thanks alot 🙂
This dish is called “Albah” “الإلبه” . This is the first time i’ve heard of Ber el Waldain, but it seems that it has two names for some reason. You can check the link below:
http://www.aklaat.com/deserts/albah_deserts.htm
ee 9aaaaj DVLz its called Elbaaaaaaaaaa,, my mom once told me that it’s is called Ber Alwaldain in other Arab countries..
bas YUMMMMYYYYYYYYYYYYYYYY mashallaaaaa it looks really delicious, teslam eed ilwalda ;*
Mishary what kind of camera do you use? And do you use a flash light or something to add a finishing effect to the pics?
mashallah nice 😀
3alekom bel 3afya
b3d esamoonha eelbaaa :>
It’s called : “Ber elwaledain” or “bediin” or “crème caramel”.
the difference between ELBa and Ber elwalidain enna elelba ykon mn 7alib elcows awal ma tolad and we don’t add eggs to it just hail o za3faran
WOW! mashalla shakeelaha raw3a 😀
basaway wa7da wa enjareeb 😛
yum yum send me one 🙂 PLZZZZZZZZZZZZ o Mashkoora khalty 3ala hel aklat e6yba 🙂
Mishari … this looks tempting alot … thank god there is a recipe this time 😛 wela i would have not made a comment .. men 7arrak balash 😛 but i noticed that your mum uses el 6oos for both el gers e3gaily and creme caramel .. usually el creme caramel kel ashoofa bel ma3oon ele feeh fat7a bel nos but its a matter of taste after all … teslam eed el mama o alla ekhaleeha lokom 🙂
lol I forgot to mention this, keep that in mind Mishary.
Hail = cardamom
Zafran = saffron
DVLz Thanks akheraaan 3araft esem el hail 🙂
Dodo thanks 🙂
Die-Na-Mite i use Canon D450 and i dont use a flash or anything its straight from the camera, laish fehom shay ?
Pink GirL Sa7, and thanks 🙂
5ermesS ham sa7 hatha el tafseer el 3elmey 7ag el elbaaa 😉
loco Thanks o golena sheseer 3alaik 🙂
LULU 7athreeen 🙂
Om FasoOoL “thank god there is a recipe this time” <-- walla tara last time my mom was reading the comments not me o ehyaa ely asarrat ! o ham testahloon 🙂 o regarding el 6oos sa7 kalamech bas wain 3ad hal 7achy agolaa 7ag omy 🙂
Mishary, not at all. All of your pictures are beautiful mashallah. I’m asking to learn. It seems there aren’t good photography classes in Kuwait so my best bet is to learn by other means.
6a6 6a6! ams sawayt wa7da wa e6la3at she’3el 3adeel 🙂
thanks 😛
Die-Na-Mite THANKS 🙂 .. walla me 2 tara i learned by my self take pictures as much as you can this is the most important part. you will know whats your mistakes by your self .. second thing is youtube tara its amazing ! kel shay feeh. and third thing you can as either me or yousef about any thing you want 🙂
loco 3afyaaaaa ! eeeh galey wala yasooof enek 6abaaakh san3 ! 😛
Mishary, oh yeah youtube! I never thought about that! hehe. Thanks buddy. Will do 🙂
shay shay shay wallla !! ama qisat bir il waldain, hathy yeddeda !! oo ham 3alaikom bil 3afya ;P
Tislam eed Omok
she is doing great job for your blog
preserving original old kuwaiti dishes for the next genarations ,in a wondorful photograpic setting .
Keep the good work
Im with 5ermess with what he said about Elbaaa
and congratulations for the new rare kahrab misbah.
thanks for this recipe, looks wonderful. Inshallah I’ll try it soon. 😀
btw, the process of steaming custard in a water bath is called “double boiling” Its done so that the food doesn’t exceed 100 degrees C while cooking and stays moist and wont burn at the bottom. 😉
mashallah shaklha yshaaaaaawg
3leekom bel 3afia w tslem eid el walda 🙂
nice recipe 🙂 bas 3indy one small modification: el hail o el za3fraan ma yen7a6on directly fog el mix, awal shay yetnag3on eb shwayat may dafe gabil la yen7a60n, chethey el 6a3am will be more concentrated 🙂