Classic creme caramel
Indulge in the timeless delight of a Classic Creme Caramel. This recipe features a luscious caramelized sugar topping and a smooth, creamy custard made with 1% milk, vanilla extract, and egg yolks. Perfect for special occasions or a sophisticated dessert any night of the week.
- 23 May 2024
- Cook time 80 min
- Prep time 15 min
- 8 Servings
- 5 Ingredients
Crème caramel, also known as flan, is a classic French dessert that boasts a rich, creamy custard topped with a layer of soft caramel. This elegant treat is a perfect way to end any meal and is surprisingly simple to make at home. With just a handful of ingredients, you can create a delightful dessert that will impress your family and friends.
Ingredients:
Instructions:
- In a small saucepan, combine 3/4 cup sugar (150g) and 1/2 cup water (120g).
- Heat over medium heat without stirring, occasionally swirling the pan to ensure even heating.
- Allow the mixture to boil until it turns a deep amber color, about 10-12 minutes.
- Quickly but carefully pour the caramel into the bottom of 4 to 6 ramekins, tilting them to spread the caramel evenly. Set aside to cool and harden.
- Preheat your oven to 325°F (160°C).
- In a separate medium saucepan, heat 1/2 cup milk (120g) over medium heat until it begins to simmer.
- Remove from heat and add 1 tsp vanilla extract (4g). Stir to combine.
- In a mixing bowl, whisk together 2 egg yolks (33g) until smooth.
- Slowly pour the heated milk into the egg yolks, whisking constantly to prevent the yolks from cooking.
- Once fully combined, strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and ensure a smooth custard.
- Pour the custard mixture evenly into the caramel-coated ramekins.
- Place the ramekins in a deep baking dish or roasting pan.
- Create a water bath by carefully pouring hot water into the baking dish, around the ramekins, until the water reaches halfway up the sides of the ramekins.
- Bake in the preheated oven for 30-35 minutes, or until the custard is just set but still a bit jiggly in the center.
- Remove the ramekins from the water bath and allow them to cool to room temperature on a wire rack.
- Once cooled, refrigerate for at least 2 hours, or preferably overnight, to allow the custard to fully set.
- To serve, run a thin knife around the edge of each ramekin to loosen the custard. Place a serving plate over the top of the ramekin, invert it, and gently shake to release the crème caramel onto the plate.
Tips:
- Be mindful when caramelizing the sugar to avoid burning it. The sugar should turn a deep amber color, but not too dark as it can become bitter.
- Strain the custard mixture through a fine-mesh sieve before pouring it into the caramel-lined ramekins. This helps ensure a smooth, silky texture.
- Bake the custard in a water bath (bain-marie) to maintain a gentle and even cooking temperature, preventing the custard from cracking or curdling.
- Let the crème caramel cool to room temperature, then refrigerate it for at least 4 hours or overnight. This lets the flavors meld and makes for easier unmolding.
Classic crème caramel is a timeless dessert that offers a luscious, velvety texture and a delightful caramel flavor. By following these simple tips and steps, you can create a sophisticated and delectable treat that’s sure to be a hit at any gathering. Enjoy the process of making this elegant dessert and savor every spoonful of its deliciousness.
| Nutrition Facts | |
|---|---|
| Serving Size | 55 grams |
| Energy | |
| Calories 100kcal | 4% |
| Protein | |
| Protein 1.17g | 1% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 0.00g | 0% |
| Sugar 20g | 20% |
| Fat | |
| Fat 1.42g | 2% |
| Saturated 0.49g | 2% |
| Cholesterol 45mg | - |
| Vitamins | |
| Vitamin A 24ug | 3% |
| Choline 36mg | 7% |
| Vitamin B1 0.02mg | 1% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.02mg | 0% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 6ug | 2% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.24mg | 2% |
| Vitamin K 0.04ug | 0% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.01mg | 0% |
| Iron, Fe 0.13mg | 1% |
| Magnesium, Mg 2.26mg | 1% |
| Phosphorus, P 30mg | 3% |
| Potassium, K 27mg | 1% |
| Selenium, Se 2.79ug | 5% |
| Sodium, Na 8mg | 1% |
| Zinc, Zn 0.16mg | 1% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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