Master the art of making the perfect Crème Caramel with this foolproof recipe. This dessert combines the richness of creamy custard with a luscious layer of deep amber caramel, offering a symphony of textures and flavors. Known for its silky smooth texture and delightful contrast with the slightly bitter caramel, Crème Caramel is a sophisticated dessert that’s both visually appealing and irresistibly tasty.
Why You’ll Love This:
Crème Caramel is a beloved classic for its elegant simplicity and exquisite taste. The smooth, velvety custard paired with a rich caramel sauce makes each bite a luxurious experience. This recipe uses a combination of whole eggs and additional yolks, ensuring a custard that’s creamy yet firm, with vanilla to enhance the flavor. The caramel’s slight bitterness beautifully offsets the sweet, creamy custard, creating a dessert that’s perfectly balanced.
Perfect Occasion:
This Crème Caramel is ideal for ending a formal dinner party or a romantic meal on a high note. It’s also a great choice for holidays and family gatherings, where you can impress your guests with your culinary skills. Since it needs to be prepared ahead of time, it’s perfect for occasions when you want to have the dessert ready to go without any last-minute fuss.
Decoration Tips:
Serve the Crème Caramel directly on elegant plates to highlight its smooth, glistening caramel top. Garnish with a sprig of mint or a few edible flowers for a touch of color. If you want to add a textural contrast, a side of crisp biscotti or a light dusting of powdered sugar can complement the creamy texture.
Ingredients:
- 100g sugar
- 100g water, divided
- 4 whole eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
- 440ml milk
- 200g condensed milk
Method:
- In a saucepan, combine sugar with 50g of water. Stir until the sugar dissolves completely. Place over low heat and let it cook without stirring until it reaches a deep amber color. Carefully add the remaining 50g of water (be cautious as it will splatter) and whisk until smooth. Pour this caramel into ramekins and move to the refrigerator to set.
- In a large mixing bowl, whisk together the four whole eggs, two additional yolks, and vanilla extract. Set this aside.
- Heat the milk and condensed milk in a saucepan just until warm, not boiling. Gradually pour the warm milk mixture into the egg mixture while continuously whisking to prevent the eggs from curdling.
- Check that the caramel in the ramekins is firm or semi-set. Place a sieve over each ramekin and gently pour in the custard mixture to avoid disturbing the set caramel.
- Cover each ramekin with aluminum foil. Place them in a baking tray and add boiling water to the tray until it reaches halfway up the sides of the ramekins.
- Bake in a preheated oven at 150°C (302°F) for 45 minutes. After baking, allow the Crème Caramels to cool to room temperature while still covered.
- Chill in the refrigerator for at least 4 hours. To serve, remove the foil, run a sharp knife around the edges of each ramekin, and invert onto plates. If the caramel doesn’t release easily, tap the ramekin firmly against the countertop.
Serve this divine Crème Caramel and enjoy a classic dessert that never fails to impress!
