Crème Caramel
User Reviews
5
Crème Caramel
Description
Crème Caramel combines a silky custard made from eggs, milk, vanilla, and sugar with a golden caramel sauce formed from melted sugar and water. The caramel is poured into a baking dish first and cooled slightly before the custard mixture is added. The dish is baked in a water bath at 160°C (325°F) to promote even cooking and prevent the custard from cracking or curdling.
The slow baking process results in a delicate custard with a smooth texture and mild vanilla flavor balanced by the deep, caramelized sugar topping. Once cooled, the dessert is typically inverted onto a plate so the caramel sauce runs over the custard.
This dessert is served chilled and works well as a refined ending to a meal. It’s suitable for those who enjoy gentle, creamy sweets with an attractive contrast of textures from custard to caramel.
The recipe notes that nutritional facts are provided as a general guideline and are not guaranteed. The timing ensures the custard is fully set without overbaking.
Ingredients
- 200 g granulated sugar
- 800 ml milk
- 6 egg
- 2 tsp vanilla extract
For the caramel
- 150 g granulated sugar
- 3 tbsp water
Instructions
- Preheat the oven to 160°C (325°F) and place a roasting pan filled with about 2cm of hot water in the oven. This will be used later for baking the creme caramel.
- In a saucepan, combine 150g granulated sugar and 6 tablespoons of water. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves.
- Stop stirring and let the mixture cook until it turns golden brown, which should take about 5-6 minutes. Be careful not to burn the caramel.
- Remove the saucepan from the heat and quickly pour the caramel into a 9 inch baking dish, swirling it around the sides. Set the dish aside to cool.
- In a mixing bowl, whisk together 6 eggs, 800ml whole milk, 2 tsp vanilla extract, and 200g granulated sugar until well combined.
- Pour the mixture through a sieve into a jug, then pour it into the prepared baking dish.
- Carefully place the baking dish into the roasting pan filled with hot water in the oven.
- Bake for 50-60 minutes or until the custard is set around the edges but still slightly wobbly in the center.
- Remove the baking dish from the roasting pan and let it cool.
- Once cooled, cover the baking dish with cling film and chill in the fridge for at least 2 hours or overnight.
- To serve, run a knife around the edge of the baking dish and invert it onto a large serving plate. The caramel should be on top and drizzle down the sides of the custard.
- Slice the creme caramel into portions and serve. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 49g | 16% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 135mg | 45% |
| Sodium | 87mg | 4% |
| Potassium | 203mg | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 345IU | 7% |
| Vitamin D | 2µg | 10% |
| Calcium | 146mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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