Crème Caramel Recipe

Introduction

Crème caramel is a classic French dessert featuring a smooth, creamy custard topped with a delicate layer of caramel sauce. This simple yet elegant treat is perfect for any occasion and sure to impress your guests.

Ingredients

• 1 cup granulated sugar
• 5 large eggs
• 3 cups whole milk
• 2 teaspoons vanilla extract

Instructions

1. Step 1: In a medium skillet over medium heat, melt half of the sugar (½ cup) while stirring occasionally and swirling the pan. Remove from heat once it turns a medium amber brown syrup.
2. Step 2: Quickly pour the hot caramel equally into 8 buttered ramekins, swirling each to coat the bottoms evenly.
3. Step 3: In a large bowl, beat the eggs and the remaining ½ cup sugar until the mixture lightens in color.
4. Step 4: Gradually add the milk and vanilla extract to the eggs, mixing gently to combine.
5. Step 5: Pour the custard mixture evenly into the caramel-lined ramekins.
6. Step 6: Place the ramekins in a large baking pan and add hot water until it reaches halfway up the sides of the ramekins.
7. Step 7: Bake at 300°F (150°C) for about 60 minutes, or until the custards are set but still slightly jiggly in the center.
8. Step 8: Remove from the oven and let cool to room temperature, then refrigerate until thoroughly chilled.
9. Step 9: To serve, run a knife around the edge of each custard and invert onto plates, allowing the caramel to flow over the top.

Tips & Variations

• Butter the ramekins well to prevent sticking and make unmolding easier.
• Use whole milk for the creamiest texture, or substitute half with cream for a richer custard.
• For added flavor, infuse the milk with a cinnamon stick or citrus peel before mixing.
• Ensure the water bath has hot water to help the custard cook gently and evenly.

Storage

Store crème caramel covered in the refrigerator for up to 3 days. Keep them chilled until ready to serve, as the caramel sauce can liquefy at room temperature. Reheat gently in a warm water bath if desired, but it is best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, but whole milk is recommended for the best texture and creaminess. Using low-fat or plant-based milk may alter the custard’s consistency.

How do I know when the custard is done baking?

The custard is ready when the edges are set and the center slightly jiggles when you gently shake the pan. Overbaking can cause curdling, so check around 55 minutes for your oven’s variation.

Crème Caramel Recipe

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Crème Caramel is a classic French dessert featuring a smooth, creamy custard topped with a rich, golden caramel sauce. This elegant treat combines a delicate baked egg custard with a perfectly caramelized sugar topping, making it a timeless favorite for special occasions or a sophisticated finish to any meal.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes plus chilling time
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Caramel

• 1 cup granulated sugar

Custard

• 5 large eggs
• 3 cups whole milk
• 2 teaspoons vanilla extract
• 1/2 cup granulated sugar (for custard)

Instructions

1. Melt Sugar: In a medium skillet over medium heat, melt half of the sugar (1/2 cup) while stirring occasionally and swirling the pan. Continue heating until it turns into a medium amber brown syrup, then remove from heat immediately to prevent burning.
2. Pour Caramel: Quickly pour the hot caramel equally into 8 buttered ramekins, swirling each to coat the bottoms evenly. The caramel will harden as it cools, creating the caramel base for the custard.
3. Whisk Custard: In a large bowl, beat the eggs with the remaining 1/2 cup sugar until the mixture lightens in color and is well combined. Gradually whisk in the milk and vanilla extract until smooth and uniform.
4. Fill Ramekins: Carefully distribute the custard mixture among the caramel-lined ramekins, filling each almost to the top.
5. Bake: Place the ramekins in a large baking pan and pour hot water into the pan to reach halfway up the sides of the ramekins, creating a water bath (bain-marie). Bake in a preheated oven at 300°F (150°C) for about 60 minutes, or until the custards are set but still slightly jiggly in the center.
6. Chill and Serve: Remove the ramekins from the water bath and allow them to cool to room temperature. Then refrigerate for several hours or overnight. To serve, run a knife around the edge of each custard to loosen it, then invert onto dessert plates so the caramel sauce flows over the custard.

Notes

• Using whole milk ensures a creamy texture, but you can substitute with half-and-half for an even richer custard.
• Be careful not to burn the caramel; remove from heat as soon as it reaches a golden amber color.
• Make sure the water bath is hot before placing it in the oven to ensure even cooking.
• Allow the custards to chill thoroughly to firm up and develop flavor before unmolding.
• Butter the ramekins before pouring the caramel to help with unmolding the dessert easily.

Keywords: Crème Caramel, caramel custard, French dessert, baked custard, caramel sauce, classic dessert