Caramel creme caramel
Caramel crème caramel is a luxurious dessert featuring a rich custard infused with caramel and a smooth texture. It is baked in a water bath to achieve a delicate consistency and served chilled with a delicious caramel sauce.
Cook time 60 min
Prep time 30 min
Ingredients:
1.25 cups sugar1/2 cup water
1.50 cups milk (1% fat)
1 cup heavy whipping cream
2 yolks
1/3 cup brown sugar
2 tbsp maple syrup
Caramel creme caramel is a delightful and elegant dessert that combines the rich flavors of caramel and creamy custard. This classic dish is perfect for special occasions or whenever you want to indulge in a sweet treat. Below is a detailed recipe with ingredients and steps to make this exquisite dessert at home.
Instructions:
1. Preheat your oven to 325°F (165°C).
2. In a medium saucepan, combine the 1.5 cups (360g) milk and 1 cup (230g) heavy whipping cream.
3. Place over medium heat until the mixture is hot and begins to steam, but do not let it boil. Remove from heat.
4. In a mixing bowl, whisk together the 2 egg yolks, 1/3 cup (72g) brown sugar, 2 tbsp (30g) maple syrup, and the remaining 1/4 cup (50g) granulated sugar until well combined.
5. Slowly pour the hot milk and cream mixture into the egg mixture, whisking constantly to avoid curdling.
6. Strain the custard mixture through a fine-mesh sieve to ensure a smooth texture.
1. Pour the strained custard mixture evenly over the set caramel in the ramekins or baking dish.
2. Place the filled ramekins in a large baking dish or roasting pan. Create a water bath by filling the pan with hot water until it reaches halfway up the sides of the ramekins.
3. Carefully transfer the pan to the preheated oven and bake for 40-45 minutes, or until the custards are set around the edges but still slightly wobbly in the center when gently shaken.
1. Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to fully set.
2. To unmold, run a knife around the edge of each custard to loosen it. Place a serving plate upside down over the ramekin and quickly invert both to release the caramel creme caramel onto the plate.
1. Serve chilled, and enjoy the rich, silky caramel creme caramel with the luscious caramel sauce that forms from the melted caramel base.
Caramel creme caramel is a sophisticated dessert that is sure to impress anyone who tastes it. With its luscious texture and rich caramel flavor, it’s a fitting end to any meal. Following the tips provided will help you achieve the perfect balance of creamy custard and sweet caramel. Enjoy the delightful experience of making and eating this classic treat!
Caramel creme caramel FAQ:
The caramel is ready when it turns a deep amber color and has a rich, fragrant aroma. Be careful not to let it burn, as this can result in a bitter taste.
Yes, you can substitute the 1% milk with whole milk for a richer flavor or a non-dairy milk like almond or coconut milk, but this may alter the texture slightly.
Store any leftovers in an airtight container in the refrigerator for up to three days. Make sure to cover the custards to prevent them from absorbing odors.
If the custard is not setting after baking for the recommended time, it may need a bit more baking. Return it to the oven and check every 5 minutes until the edges are firm, but the center remains slightly wobbly.
Yes, you can use dark brown sugar instead of light brown sugar for a deeper flavor. It will enhance the caramel notes in your dessert.
Tips:
- Use a heavy-bottomed saucepan to prevent the sugar from burning when making the caramel.
- Be patient while making the caramel; it's important to achieve the right color without burning it.
- Heat the milk and cream mixture gently to avoid curdling of the custard.
- Strain the custard mixture before pouring it into the caramel-coated ramekins to ensure a smooth texture.
- Allow the creme caramel to cool completely in the refrigerator for several hours or overnight for the best results.
Nutrition per serving
8 ServingsCalories 290kcal
Protein 3.04g
Carbohydrates 44g
Fiber 0.00g
Sugar 44g
Fat 12g
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