Creme Caramela Sudanese Caramel Custard
Indulge in the silky decadence of Creme Caramela, a beloved Sudanese twist on classic caramel custard. This dessert pairs the rich creaminess of a perfectly baked custard with the irresistible flavor of golden caramel, creating a comforting treat that’s ideal for any occasion. With simple ingredients like whole milk, eggs, and a touch of vanilla, this recipe embraces the beauty of minimalism while delivering maximum flavor. Baked gently in a water bath to achieve its signature smooth texture, this custard boasts an elegant caramel topping that’s as easy to make as it is stunning to serve. Perfectly chilled and velvety, Sudanese Creme Caramela is a showstopping dessert that brings a touch of tradition to your table.
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Recipe Information
Ingredients
- 150 grams Granulated sugar
- 500 ml Whole milk
- 4 Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Water
- 1 Pinch of salt
Instructions
Preheat the oven to 160°C (320°F). Prepare a deep baking dish or roasting pan that can hold 6 ramekins or a single medium-sized baking dish.
Start by making the caramel: In a small saucepan, combine 100 grams of granulated sugar and 2 tablespoons of water. Heat over medium heat, swirling gently (do not stir) until the sugar melts into a golden-brown caramel, about 5-7 minutes.
Quickly pour the caramel into the bottom of the ramekins or baking dish, tilting them slightly to coat the bottom evenly. Set aside to cool while you prepare the custard.
In a medium saucepan, heat the milk gently over low heat until it is warm but not boiling. Remove from heat and allow it to cool slightly while you prepare the eggs.
In a mixing bowl, whisk together the eggs, the remaining 50 grams of sugar, vanilla extract, and a pinch of salt until fully combined but not frothy.
Gradually pour the warm milk into the egg mixture, whisking constantly to prevent curdling. Strain the mixture through a fine sieve to ensure a smooth custard.
Pour the custard mixture gently over the set caramel in the ramekins or baking dish, dividing it evenly if using ramekins.
Place the ramekins or baking dish into the prepared roasting pan. Pour hot water into the pan until it reaches halfway up the sides of the ramekins or baking dish to create a water bath.
Carefully transfer the pan to the oven and bake for 35-40 minutes or until the custard is just set but still slightly jiggly in the center.
Remove the ramekins or dish from the water bath and allow them to cool to room temperature. Then, refrigerate for at least 4 hours or preferably overnight to fully set.
When ready to serve, run a thin knife around the edges to loosen the custard. Invert each ramekin onto a serving plate or gently flip the baking dish to reveal the caramel top.
Serve chilled and enjoy your Creme Caramela!
Nutrition Facts
Calories |
203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 123 mg | 5% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 29.4 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 116 mg | 9% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 159 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.
