Creme caramels
Crème caramel is an elegant dessert featuring a rich custard topped with a sweet caramel layer. This recipe guides you through creating this classic dish with simple ingredients and techniques.
Cook time 55 min
Prep time 30 min
Ingredients:
1/2 cup water1 cup sugar
3 cups milk (1% fat)
4 eggs
1 tsp vanilla extract
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.
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.
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.
Creme caramels FAQ:
Bake the creme caramels for 40 to 50 minutes at 350°F (175°C). They are done when the custards are set but still slightly jiggly in the center when gently shaken.
The custard is ready when it is set around the edges and slightly jiggly in the center. If it appears too liquid, give it more baking time in 5-minute increments until it reaches the right consistency.
Yes, you can substitute whole milk or a non-dairy milk alternative such as almond or oat milk, but this may slightly alter the flavor and texture. Ensure the non-dairy option is suitable for a creamy custard.
Store leftover creme caramels in the refrigerator, covered with plastic wrap, for up to 3 days. It's best to serve them chilled for the best texture and flavor.
If the caramel burns, it’s best to start over. Once the sugar turns a deep amber color and starts to smoke, immediately remove it from heat, as burnt caramel has a bitter taste.
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.
Nutrition per serving
6 ServingsCalories 230kcal
Protein 8g
Carbohydrates 40g
Fiber 0.00g
Sugar 40g
Fat 4.57g
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