Classic creme caramel
Classic crème caramel, a French dessert, features a velvety custard topped with a luscious caramel layer. Made with simple ingredients and baked in a water bath, it offers a perfect balance of sweetness and richness.
Cook time 80 min
Prep time 15 min
Ingredients:
3/4 cup sugar1/2 cup water
1/2 cup milk (1% fat)
1 tsp vanilla extract
2 yolks
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.
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.
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.
Classic creme caramel FAQ:
Bake the creme caramel in a preheated oven at 325°F (160°C) for 30-35 minutes. The custard should be just set but slightly jiggly in the center when it’s done.
Leftover creme caramel should be stored in the refrigerator, covered with plastic wrap, for up to 3 days to maintain its texture and flavor.
Yes, you can use whole milk or any non-dairy milk alternative, though this may slightly alter the texture and flavor of the custard.
If your caramel hardens before pouring into the ramekins, gently reheat it over low heat with a splash of water until it melts again, being careful not to burn it.
The custard is ready when it is set around the edges but still jiggles slightly in the center. It will firm up more as it cools and chills in the refrigerator.
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.
Nutrition per serving
8 ServingsCalories 100kcal
Protein 1.17g
Carbohydrates 20g
Fiber 0.00g
Sugar 20g
Fat 1.42g
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