Creme Caramel
Indulge in the timeless elegance of Crème Caramel, a silky custard dessert crowned with a glistening layer of golden caramel sauce. This classic French delicacy strikes the perfect balance between creamy, melt-in-your-mouth texture and rich caramel flavor. Made with wholesome ingredients like whole milk, heavy cream, fresh eggs, and fragrant vanilla, this dessert is gently baked in a water bath to achieve its signature smoothness. The show-stopping presentation, with its caramel topping cascading over the delicate custard, makes it an irresistible choice for dinner parties or special occasions. With only 20 minutes of prep time, this make-ahead dessert ensures stress-free entertaining while delivering a luxurious, restaurant-quality treat. Serve chilled to savor each luscious bite of this iconic treat. Perfect for fans of flan or custard desserts, Crème Caramel is a must-try for any dessert enthusiast!
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Recipe Information
Ingredients
- 200 g Granulated sugar
- 50 ml Water
- 500 ml Whole milk
- 100 ml Heavy cream
- 1 whole or tsp Vanilla bean or vanilla extract
- 3 pcs Large eggs
- 2 pcs Large egg yolks
- 100 g Granulated sugar (for custard)
Instructions
Preheat your oven to 150°C (300°F). Place a large baking dish or roasting pan in the oven that will hold your ramekins for a water bath.
To make the caramel, combine 200g granulated sugar and 50ml water in a small, heavy-bottomed saucepan. Heat over medium heat, swirling the pan occasionally but not stirring, until the sugar dissolves and turns a deep amber color.
Quickly pour the hot caramel into the bottom of 6 individual ramekins, tilting them to coat the base evenly. Set aside to cool and harden.
In a medium saucepan, combine 500ml whole milk and 100ml heavy cream. If using a vanilla bean, split it lengthwise and scrape out the seeds, adding both the seeds and pod to the milk mixture. If using vanilla extract, wait to add it after heating. Warm the mixture over medium heat until just scalding, then remove from heat. If using a vanilla bean, discard the pod. Stir in vanilla extract, if using.
In a large bowl, whisk together 3 large eggs, 2 large egg yolks, and 100g granulated sugar until smooth and slightly thickened. Gradually pour the warm milk mixture into the eggs, whisking constantly to prevent curdling.
Strain the custard mixture through a fine mesh sieve into a pouring jug to remove any lumps or cooked egg bits.
Pour the custard evenly into the prepared ramekins over the hardened caramel.
Place the ramekins in the preheated baking dish. Fill the dish with hot water halfway up the sides of the ramekins to create a water bath. This prevents the custard from overcooking and helps ensure a silky texture.
Carefully transfer the baking dish to the oven and bake for 50-60 minutes, or until the custards are set but still slightly jiggly in the center when shaken.
Remove the ramekins from the water bath and let them cool to room temperature. Then, cover them with plastic wrap and refrigerate for at least 4 hours, or overnight, to fully set.
To serve, run a knife around the edges of each ramekin to loosen the custard. Place a dessert plate on top, then invert the ramekin to release the Crème Caramel onto the plate. The caramel sauce will flow over the custard beautifully.
Serve chilled and enjoy this decadent dessert!
Nutrition Facts
Calories |
361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 81 mg | 4% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 54.7 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 118 mg | 9% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 155 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
