Decadent Crème Caramel
Crème caramel is a baked custard topped with a thin layer of amber caramel that forms naturally as the dessert is inverted onto a plate. It takes about 30 minutes to prepare and 45 minutes to bake, then needs several hours in the refrigerator to set properly.
Equipment
- Saucepan
- Mixing Bowls
- Whisk
- Oven-safe ramekins
- Baking dish
- Sieve
Ingredients
Caramel
- 1 cup sugar granulated
- ¼ cup water
Custard
- 2 cups whole milk preferably organic
- 3 large eggs fresh
- 2 large egg yolks eggs
- 1 teaspoon vanilla extract pure
- ⅓ cup sugar granulated
Instructions
- Prepare the Caramel: In a saucepan over medium heat, combine 1 cup sugar and 1/4 cup water. Stir gently until the sugar dissolves, then increase the heat without stirring until you achieve a deep amber caramel. Immediately divide the caramel evenly into each ramekin, swirling to coat the bottom firmly.
- Make the Custard: Preheat your oven to 325°F (165°C). Warm 2 cups of milk in a saucepan over medium heat until just simmering. In a separate bowl, whisk together 3 large eggs, 2 egg yolks, vanilla extract, and 1/3 cup sugar until light and frothy. Gradually whisk the hot milk into the egg mixture, tempering it to prevent curdling. Strain the custard through a sieve to ensure smoothness.
- Bake the Dessert: Pour the custard gently over the set caramel in each ramekin. Set the ramekins in a baking dish and carefully pour hot water to reach halfway up the sides of the ramekins. Bake for 40-50 minutes or until the custard is just set with a slight wobble in the center.
- Chill and Serve: Allow the ramekins to cool at room temperature, then refrigerate for at least 4 hours or overnight. To unmold, run a knife around the edge of each ramekin and invert onto serving plates. Garnish with a mint sprig or fresh berries if desired.
Notes
- For a twist, infused flavored custards with spices or citrus zest.
- Substitute almond extract for vanilla for a nutty aroma.
- Consider incorporating dairy alternatives like coconut milk for a lactose-free variant.
Nutrition
Calories: 276kcalCarbohydrates: 49gProtein: 7gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 164mgSodium: 70mgPotassium: 165mgSugar: 48gVitamin A: 348IUCalcium: 122mgIron: 1mg
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