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.
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.
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 per serving
8 ServingsCalories 100kcal
Protein 1.17g
Carbohydrates 20g
Fiber 0.00g
Sugar 20g
Fat 1.42g
More recipes
Chocolate mud cake
Flavored with vanilla extract and finished with eggs for a perfect rise, it's the ultimate treat for chocolate lovers.
02 Mar 2025Apple pies
Whip up delicious cheat's apple pies in no time! With just apples, puff pastry, butter, sugar, and a hint of cinnamon, this easy and quick recipe delivers perfectly flaky and sweet mini apple pies that are sure to impress.
16 May 2025