Easy Creme Caramel
Indulge in the silky, melt-in-your-mouth perfection of Easy Creme Caramel, a classic dessert that effortlessly blends elegance with simplicity. This foolproof recipe features a rich, velvety custard infused with creamy milk, heavy cream, and a hint of fragrant vanilla, all crowned by a layer of luscious homemade caramel. With just 15 minutes of prep and a gentle water bath baking technique, this dessert guarantees professional-quality results in your own kitchen. Perfect for occasions big or small, this make-ahead treat is served chilled, letting its smooth texture and caramel-coated topping truly shine. Whether you're a seasoned baker or a beginner, this Easy Creme Caramel will impress both your family and taste buds alike!
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Recipe Information
Ingredients
- 200 grams Granulated sugar (for caramel)
- 3 tablespoons Water (for caramel)
- 500 milliliters Whole milk
- 100 milliliters Heavy cream
- 100 grams Granulated sugar (for custard)
- 3 pieces Large eggs
- 2 pieces Large egg yolks
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 160°C (320°F) and prepare a deep baking dish or roasting pan for a water bath.
To make the caramel, place 200 grams of granulated sugar and 3 tablespoons of water in a heavy-bottomed saucepan over medium heat. Stir gently to dissolve the sugar, then stop stirring and let the mixture cook until it turns a deep amber color. This should take about 8-10 minutes.
Quickly pour the caramel into six individual ramekins, swirling each to coat the bottom evenly. Set aside to cool and harden.
In a medium saucepan, combine 500 milliliters of whole milk and 100 milliliters of heavy cream. Heat over medium heat until just steaming, but not boiling. Remove from the heat.
In a mixing bowl, whisk together 3 large eggs, 2 large egg yolks, and 100 grams of granulated sugar until smooth. Gradually add the warm milk mixture in a slow stream, whisking constantly to prevent the eggs from curdling.
Stir in 1 teaspoon of vanilla extract.
Strain the custard mixture through a fine-mesh sieve to remove any egg solids, and evenly divide the mixture among the prepared ramekins.
Place the ramekins in the prepared baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.
Bake in the preheated oven for 40-45 minutes, or until the custard is set but still slightly wobbly in the center.
Remove the ramekins from the water bath and let them cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
To serve, run a knife around the edge of each ramekin, invert onto a plate, and gently release the creme caramel. Serve chilled and enjoy!
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 80 mg | 3% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 54.6 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.
