Creme caramel
Indulge in the silky smoothness of this classic crème caramel recipe. Made with heavy whipping cream, milk, vanilla extract, and six eggs, this dessert features a rich caramelized sugar topping that perfectly complements its creamy custard base. Easy to make and even easier to enjoy, it's the perfect finish to any meal.
- 10 Apr 2024
- Cook time 50 min
- Prep time 400 min
- 6 Servings
- 5 Ingredients
Creme caramel, also known as flan, is a delightful dessert made from a creamy custard topped with a layer of rich caramel. This classic treat is both elegant and comforting, perfect for special occasions or a sweet ending to a family meal.
Ingredients:
Instructions:
- Pour 1 cup (200g) of the sugar into a medium saucepan over medium heat.
- Heat the sugar without stirring, allowing it to melt slowly.
- Once it begins to melt, gently swirl the pan to help the sugar dissolve evenly.
- Continue heating until the sugar turns a deep amber color, then promptly remove from heat to prevent burning.
- Quickly and carefully pour the caramel into the bottom of a heatproof baking dish (or individual ramekins) and tilt to coat the bottom evenly. Set aside to cool and harden.
- Preheat your oven to 325°F (160°C).
- Set a kettle of water to boil. You'll need hot water for the water bath.
- In a separate saucepan, combine the heavy whipping cream and milk. Heat over medium heat until the mixture is warm but not boiling.
- In a large mixing bowl, whisk together the eggs and the remaining 0.5 cup (100g) of sugar until well combined and slightly frothy.
- Gradually whisk the warm milk and cream mixture into the egg mixture, a little at a time, to temper the eggs and avoid curdling.
- Add the vanilla extract and whisk until smooth and fully combined.
- Pour the custard mixture into the caramel-coated baking dish or divide among the ramekins.
- Place the baking dish or ramekins in a large, deep roasting pan.
- Carefully pour the hot water from the kettle into the roasting pan around the baking dish or ramekins, filling it until the water reaches about halfway up the sides. This water bath will help the custards cook evenly.
- Transfer the pan to the preheated oven.
- Bake for 40-50 minutes, or until the custard is set but still slightly jiggly in the center.
- Remove the baking dish or ramekins from the water bath and let them cool to room temperature.
- Once cooled, cover and refrigerate for at least 4 hours, or overnight, to allow the custard and caramel to fully set.
- To serve, run a knife around the edges of the baking dish or ramekins to loosen the custard.
- Place a serving plate on top and invert it to release the crème caramel. The caramel sauce will pour over the custard, creating a decadent topping.
- Serve chilled and enjoy!
Tips:
- 1: Make sure to dissolve the sugar completely while making the caramel to avoid grainy texture.
- 2: Slowly incorporate the warm milk mixture into the eggs to prevent them from cooking too quickly.
- 3: For a smoother texture, strain the custard mixture through a fine sieve before pouring over the caramel.
- 4: Allow plenty of time for chilling in the refrigerator; this helps the creme caramel set properly.
Creme caramel is a luxurious dessert that balances silky smooth custard with a rich, homemade caramel top. By following these straightforward steps and handy tips, you can create a restaurant-quality dessert in your home kitchen. Enjoy the delightful contrast of flavors and textures in every bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 430kcal | 17% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 55g | 16% |
| Fiber 0.00g | 0% |
| Sugar 55g | 54% |
| Fat | |
| Fat 20g | 23% |
| Saturated 11g | 36% |
| Cholesterol 250mg | - |
| Vitamins | |
| Vitamin A 280ug | 31% |
| Choline 180mg | 34% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.38mg | 29% |
| Vitamin B3 0.09mg | 1% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.94ug | 39% |
| Vitamin C 0.23mg | 0% |
| Vitamin E 0.89mg | 6% |
| Vitamin K 1.44ug | 1% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.01mg | 0% |
| Iron, Fe 0.90mg | 8% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 180mg | 14% |
| Potassium, K 200mg | 6% |
| Selenium, Se 18ug | 33% |
| Sodium, Na 100mg | 7% |
| Zinc, Zn 0.98mg | 9% |
| Water | |
| Water 110g | - |
| * 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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