A silky smooth, velvety-mouthfeel custard that tastes like heaven. Infused with vanilla and topped with a luscious caramel, this is one of my most luxurious desserts.
This dish is known to be a show-stopping French dessert, but trust me, its ingredients and method are quite simple. All you need are some sturdy ramekins, eggs, sugar, cream and milk! The caramel top adds that perfects complex taste to balance to the custard.
When serving, feel free to top with fresh cream, berries, or nuts! You can also just leave it plain--it will be just as impressive.
Check out my video on how to make it:
Fast Facts!
No flour(wheat)
Contains milk and eggs
Beginner baking level
No mixer required
Creme Caramel Recipe:
-makes 4 servings-
30 min prep time
35-40 min cook time
3 hrs/overnight chill time.
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Caramel
30g water
55g sugar
30g water(second time)
Custard:
2 eggs
25g sugar
240g cream
250g milk
2 tspn vanilla
Preheat the oven to 300F.
Over high-heat, melt the 55g sugar and 30g water together, but don't stir. When it comes to a boil, set heat to low, and boil away for 10-15 min.
Watch the caramel carefully, and when it reaches a dark amber color, turn the heat off and add in the 30g of water at once. It will bubble up vigorously, and then subside, so be careful.
Divide the caramel among 4, 6 oz ramekins, and try to rotate the ramekin in order to get even coverage of caramel along the bottom of the ramekin.
For the custard, boil the milk and cream in a small saucepan on med-high heat. In a large bowl, whisk eggs, vanilla, and sugar. Slowly stream in the hot milk mixture into the egg mixture while whisking continuously. Strain the whole mixture.
Ladle the custard into the ramekins evenly. Put the ramekins in a deep baking dish, and pour boiling water into the dish, so that it comes at least halfway up the sides of the ramekins.
Bake for 35-40 min, or until the edges of the custard are set and the centers are still jiggly. Let come to room temperature, then chill for 3 hours or overnight.
When unmolding the custard, use a sharp paring knife and run it around the edge. Flip the custard onto a plate, and give it a quick shake. Once you fill the custard drop, lift up the ramekin, and viola!
Enjoy! *Note, if you aren't eating the creme caramels right away, keep them in their molds until ready to serve.
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