Classic Crème Caramel

Name: Classic Crème Caramel
Total time: 50 min
Yield: 6 people
Ingredients: 0.5 cup Sugar (for caramel); 2 tbsp Water (for caramel); 2 cup Whole milk; 3 large Whole eggs; 2 large Egg yolks; 0.33 cup Sugar (for custard); 1 tsp Vanilla extract

Vegetarian • Gluten-FreeBakingDessertComfort FoodFrench

Medium

50min

280kcal

6people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A classic French dessert with a silky smooth texture and a rich golden caramel sauce that melts in your mouth and is served chilled.

The classic Crème Caramel recipe is one of the most wonderful desserts to serve to family and guests. It combines the smoothness of rich custard that melts in your mouth with a slightly burnt caramel flavor that provides the perfect balance of sweetness. Preparing Crème Caramel at home is much easier than many think; the secret lies in slowly incorporating ingredients and using a water bath during baking to ensure a silky texture free of bubbles or lumps. In this recipe, we will use simple ingredients available in every home, such as milk, eggs, and sugar, to create a masterpiece with an elegant French touch. It is always preferred to leave the Crème Caramel in the refrigerator overnight before serving, as this helps the texture set and the caramel layer to dissolve into a delicious liquid sauce that coats the dessert when inverted. Try this foolproof recipe for making Crème Caramel and enjoy an unforgettable tasting experience in every spoonful.

Ingredients

100 g Sugar (for caramel)
2 tbsp Water (for caramel)
500 ml Whole milk
3 whole Whole eggs
2 whole Egg yolks
70 g Sugar (for custard)
1 tsp Vanilla extract

Instructions

1
Preheat the oven to 150°C.
2
To prepare the caramel: In a small saucepan over medium heat, place the first sugar and water. Let it boil without stirring (you can gently swirl the pan only) until it becomes a deep golden brown (caramel).
3
Carefully and quickly pour the caramel into the bottom of the molds and distribute it evenly. Set aside to cool and harden.
4
To prepare the custard: In another saucepan, heat the milk until it begins to simmer slightly at the edges (do not let it boil completely), then remove from heat.
5
In a large bowl, lightly whisk the whole eggs, egg yolks, remaining sugar, and vanilla extract until combined without incorporating too much air.
6
Add the warm milk gradually and very slowly to the egg mixture while whisking constantly to avoid cooking the eggs.
7
Strain the mixture through a fine sieve to remove any lumps for a silky texture, then pour it evenly into the molds over the hardened caramel layer.
8
Place the molds in a deep baking tray and pour boiling water into the tray until it reaches halfway up the sides of the molds (water bath).
9
Bake in the oven for 40 to 45 minutes, or until the edges are set and the center jiggles slightly when moved.
10
Remove the molds from the water bath and let them cool to room temperature. Cover and place in the refrigerator for at least 4 hours (or overnight).
11
When serving, run a thin knife around the edges of the molds, then carefully invert them onto serving plates so the caramel flows as a delicious sauce over the custard.

Chef's Tips

•The secret to a smooth texture is not to whisk the eggs vigorously so that no foam or bubbles appear in the custard after baking.
•Adding extra egg yolks gives the dessert a richer and smoother texture.
•It is preferred to leave the dessert in the refrigerator overnight because this helps the hard caramel melt and turn into a perfect sauce when inverted.

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