Creme caramels
Indulge in the classic, creamy delight of homemade Creme Caramels with this simple recipe! Combining the smooth richness of milk, the sweetness of sugar, and the depth of real vanilla, these custard desserts feature a luscious caramel topping that's sure to impress. Perfect for any occasion, these easy-to-make treats will win over any dessert lover's heart. Discover the joy of creating these elegant confections in your own kitchen!
- 26 Mar 2025
- Cook time 55 min
- Prep time 30 min
- 6 Servings
- 5 Ingredients
Crème caramel is a classic, elegant dessert that beautifully combines a rich custard base with a sweet, caramelized topping. This recipe walks you through the process of creating this timeless dessert, delivering indulgent results with simple ingredients you likely already have at home.
Ingredients:
Instructions:
- In a small saucepan, combine the 1/2 cup (120g) of water and 1 cup (200g) of sugar.
- Place the saucepan over medium heat and stir until the sugar has dissolved.
- Allow the mixture to boil without stirring until it turns a deep amber color, about 8-10 minutes. Watch closely to prevent burning.
- Quickly but carefully pour the caramel into the bottom of your ramekins, swirling each one to coat the bottom evenly. Set aside.
- In a medium saucepan, heat the 3 cups (720g) of milk over medium-low heat until it is warm but not boiling. Remove from heat.
- In a separate mixing bowl, whisk together the 4 eggs and 1 teaspoon (4g) of vanilla extract until fully combined.
- Gradually and slowly pour the warm milk into the egg mixture, whisking constantly to avoid scrambling the eggs. This process is called tempering.
- Pour the custard mixture through a fine-mesh sieve into another bowl or a large measuring cup to remove any egg solids.
- Evenly pour the custard mixture into the caramel-lined ramekins.
- Place the filled ramekins into a large baking dish.
- Carefully pour hot water into the baking dish around the ramekins until it reaches about halfway up the sides of the ramekins. This water bath helps to ensure even cooking and prevents the custard from curdling.
- Optionally, cover the baking dish with aluminum foil to prevent a skin from forming on the custard.
- Transfer the baking dish to the preheated oven and bake for 40 to 50 minutes, or until the custards are set but still slightly jiggly in the center when gently shaken.
- Remove the ramekins from the water bath and let them cool to room temperature.
- Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to fully set and develop the flavors.
- To serve, run a knife around the edge of each ramekin to loosen the custard.
- Place a serving plate on top of the ramekin and invert quickly, allowing the crème caramel to slide out with the caramel sauce pooling around it.
Tips:
- Ensure your caramel does not burn: While heating the sugar and water, keep a close eye on the mixture as it can quickly go from golden brown to burnt.
- Strain the custard mixture: Pour the egg and milk mixture through a sieve to ensure it's smooth and free from any egg solids before pouring into your caramel-lined ramekins.
- Use a water bath: Place the filled ramekins in a larger baking dish, and fill the dish with hot water halfway up the sides of the ramekins. This technique ensures even cooking and prevents the custard from curdling.
- Chill sufficiently: Allow the creme caramels to chill in the fridge for at least 4 hours or overnight to set properly before serving.
- Carefully unmold: To unmold the creme caramels, run a knife around the edge of the ramekin and gently invert onto a plate. Be patient and allow the caramel to flow over the custard for an elegant presentation.
By following these steps, you'll have a batch of beautifully lusciously creamy creme caramels perfect for impressing guests or treating yourself to a delightful dessert. With the golden caramel topping and smooth custard beneath, this classic dessert is sure to become a favorite.
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 230kcal | 12% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 0.00g | 0% |
| Sugar 40g | 39% |
| Fat | |
| Fat 4.57g | 5% |
| Saturated 1.75g | 6% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 130mg | 24% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 0.14mg | 1% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 1.07ug | 45% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.37mg | 2% |
| Vitamin K 0.22ug | 0% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.01mg | 1% |
| Iron, Fe 0.57mg | 5% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 180mg | 15% |
| Potassium, K 240mg | 7% |
| Selenium, Se 13ug | 24% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 0.93mg | 8% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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