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Crème Caramel Recipe

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This classic Crème Caramel recipe features silky smooth custard topped with a luscious caramel sauce. The custard is gently baked in a water bath to achieve the perfect delicate texture, then chilled for several hours to set fully. Served inverted from ramekins, this elegant French dessert delights with its creamy consistency and rich caramel flavor.

Ingredients

For the Caramel

  • 125g sugar
  • ¼ cup water

For the Custard

  • ⅔ cup cream
  • 1 ⅓ cups milk
  • 1 tsp vanilla extract with seeds
  • 1 tsp vanilla essence
  • 3 whole eggs
  • 2 egg yolks
  • 75g sugar
  • 2 pinches salt (optional)

Instructions

  1. Preheat and Prepare Ramekins: Preheat your oven to 160°C (320°F). Lightly grease six 9cm diameter ramekins and set them in a deep baking dish to prepare for the water bath.
  2. Heat Milk and Cream: In a saucepan, gently heat the cream, milk, and both types of vanilla until hot but do not allow it to simmer or boil, then remove from heat.
  3. Make the Caramel: In a small frying pan, combine 125g sugar and ¼ cup water. Heat on high without stirring until syrup begins to turn golden in the middle. Swirl gently to mix.
  4. Cook Caramel to Color: Lower heat and continue cooking until the caramel turns golden brown and slightly smokes. Be careful as the caramel is extremely hot.
  5. Coat Ramekins with Caramel: Remove from heat and quickly spoon a good amount of caramel into each ramekin, swirling to evenly coat the bottom. Set ramekins aside to let caramel harden. Clean the pan by soaking in water.
  6. Whisk Eggs and Sugar: In a mixing bowl, whisk together the whole eggs, egg yolks, 75g sugar, and salt. Temper the eggs by slowly adding a small amount of the hot milk mixture twice, stirring quickly each time, then whisk in all remaining milk and cream.
  7. Strain Custard Mixture: Strain the egg and milk mixture back into the saucepan to remove any solids or curdled bits to ensure a smooth custard.
  8. Fill Ramekins: Pour the strained custard evenly into each caramel-coated ramekin, about half a cup each.
  9. Bake in Water Bath: Place the baking tray on the oven’s middle rack. Carefully pour boiling water into the tray so that it reaches at least halfway up the sides of the ramekins.
  10. Bake Custard: Bake for 20-25 minutes until the custard is mostly set but still has a slight jiggle in the center.
  11. Cool and Chill: Remove ramekins from the water bath and allow to cool to room temperature. Then refrigerate for at least 6 hours, preferably overnight, to let the caramel fully dissolve and flavors develop.
  12. Serve: To serve, run a sharp knife around the edges of the custard, invert each ramekin onto a serving plate, and unmold carefully so the caramel sauce drapes over the custard. Enjoy your elegant crème caramel!

Notes

  • Do not let the milk and cream boil, as it can affect the smoothness of the custard.
  • Be very cautious when making caramel since it is extremely hot and can burn quickly.
  • Tempering the eggs with warm milk prevents curdling and ensures a silky custard texture.
  • This dessert is best made ahead and refrigerated overnight for optimal flavor and consistency.
  • Using a water bath during baking prevents the custard from cracking and ensures even gentle cooking.

Find it online: https://marthatasty.com/creme-caramel-recipe/