Classic French Crème Caramel
User Reviews
4.9
Classic French Crème Caramel
Description
This Classic French Crème Caramel recipe begins by carefully preparing caramel from sugar and water, cooked without stirring to achieve a medium to dark amber color, providing a balanced sweetness with slight bitterness. The caramel coats the bottom of individual ramekins and is allowed to set.
The custard is made by infusing whole milk with vanilla, then combining it with eggs and sugar. This mixture is poured over the caramel in the ramekins. Baking takes place in a water bath at a moderate temperature, ensuring gentle cooking for a smooth, tender texture without curdling or toughening.
When chilled, the custard is typically unmolded by loosening the edges with a knife and briefly warming the ramekin bottoms in hot water to facilitate release. Crème caramel is served on its own but can be accompanied by light cookies like macarons or financiers. It can be prepared a day or two in advance, making it suitable for planned menus.
Ingredients
Caramel:
- 100 g (3.5oz/½ cup) granulated sugar
- 3 tablespoon water
Custard Cream:
- 500 ml (17 fl oz/2 cups) milk whole (full-cream
- 1 vanilla bean or ½ teaspoon vanilla powder/vanilla extract
- 2 large egg organic
- 3 egg organic, yolk
- 70 g (2.5oz/ ⅓ cup) sugar
Instructions
Make the caramel:
- Put the granulated sugar and water in a small saucepan. Shake the pan first to half dissolve the sugar in the water. Then, over a medium-high heat, leave the caramel to form without stirring. This should take about 10 minutes (don't multitask and leave the pan - keep your eye on it). It should start to smell like caramel when light brown. Swirl it around a bit and wait until the caramel is medium to dark brown (too light and it will just be too sweet; too dark, it will be bitter).
- Pour the amber caramel into 5-6 ramekin dishes (or one big dish), ensuring that it coats completely the base. Set aside to cool so that the caramel sets and immediately put the saucepan in the sink and soak in water, making it easier to clean later.
Make the custard cream:
- Preheat the oven to 170°C/340°F/150°C fan/Gas 3. Split the vanilla pod down the middle if using. Pour the milk into a medium saucepan, adding the vanilla (or other infusions if using) and just allow the milk to heat to simmering point (not boiling). Cover and take off the heat to cool slightly and remove the vanilla pod (scraping out the seeds and adding to the milk).
- Whisk the eggs, yolks and sugar vigorously in a medium bowl until paler. Pour in the WARM vanilla milk (not hot - if hot, temper by adding a little at a time) and whisk gently just until combined. Leave to rest for a minute to let the foam subside.
- Place the ramekins or large dish into a large roasting tin lined with baking paper. Pour the warm thin custard over the caramel in each ramekin, filling near to the top. Place the roasting tin in the middle of the oven and pour in warm-hot water around the ramekins or dish so that it comes to about half or ⅔ of the way up.
- Bake for about 40 minutes or until set (they're not cooked properly if there's a dip in the middle. A knife inserted should come out clean). Remove from the oven carefully, and after 10 minutes, gradually remove the ramekins onto a cooling rack. When cool, transfer to the fridge and chill for at least 2 hours - ideally overnight.
Notes
- To unmold, loosen edges with a knife and briefly dip ramekin bottoms in hot water for easy release.
- A large single dessert can be made using a bigger baking dish; increase the baking time by about 15 minutes for thorough cooking.
- Crème caramel is traditionally served chilled and often on its own, but can be complemented with light French cookies such as macarons or financiers.
- Prepare up to two days in advance to allow flavors to develop and for convenient serving.
User Reviews
Overall Rating
4.9
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