Crème Caramel is a traditional French recipe for a classic dessert of a caramel baked on the base of a light custard that's inverted to serve. The full recipe is presented here and I hope you enjoy this classic French version of: Crème Caramel.
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Ingredients:
For the Custard:
3 eggs
3 egg yolks
625ml whole milk
100g granulated sugar
¼ tsp vanilla pod powder, or 1 tsp vanilla extract
For the caramel:
135g granulated sugar
80ml water
Method:
Pre-heat your oven to 180°C. Gather 6 x 150g ramekins. Set a kettle of water to boil.
Meanwhile, prepare the egg custard. In a bowl, whisk the eggs, egg yolks, and sugar together until pale and well-blended.
Warm the milk in a pan over medium-low heat, add the vanilla powder (if using). Warm until steam begins to rise from the milk but it hasn’t begun to simmer or boil yet.
Very slowly stream the warm milk into the egg batter, whisking constantly as you do so. Continue whisking until you’ve added all the milk and everything is thoroughly combined. If you’re using vanilla extract, you can add that in now. Take off the heat and set the custard aside.
Create the caramel by adding the sugar to a stainless steel saucepan. Pour the water over the sugar then place the saucepan over medium heat, taking care NOT to stir the sugar-water mixture. Instead, let this mixture warm over the heat until the sugar dissolves and it begins to turn a warm amber color. At that point, you can give the saucepan a stir (but don’t use any utensils to stir). Continue to heat the sauce a little longer until it turns a darker shade of brown.
Remove the sauce from the heat and immediately distribute it evenly between the ramekins, giving each one a quick swirl to distribute the sauce along the bottom of each dish. After a minute, the sauce will harden in each ramekin.
Once the sauce has hardened, give your egg custard a quick whisk before distributing the batter between the ramekins. Place the ramekins in a roasting or casserole dish, then transfer to the centre rack of your oven.
Pour the boiling water from the kettle at the corner of the roasting tin, pouring into the dish so that water reaches halfway up the sides of the ramekins. Be careful not to pour any water inside the ramekins.
Bake the custard for 30 to 40 minutes, checking on the custard at the 30 minute mark. Once the custard only has a slight wobble, or tremble, in the centre but the edges are set, it’s ready to come out of the oven. Once you take it out of the oven, remove each ramekin from the baking dish, placing each on the counter to cool until they’re just warm. Cover with clingfilm (plastic wrap) and refrigerate until chilled.
To remove the custard from the ramekins, run a sharp knife along the edge of each ramekin. Retrace a couple of more times before placing a serving dish on top of each ramekin. Flip the custard out of the ramekin and onto the plate. If your custard is being stubborn, simply flip it back over and run your knife along the edges again, then place the dish on top and try inverting again.
What’s the Difference Between Crème Brûlée and Crème Caramel? Both are custard recipes, but the difference lies in the ratio of eggs and milk.
While they’re prepared similarly, the different ratios will either cause a creamy, pudding-like dessert (crème brûlée), or a gelatine-like dessert (crème caramel).
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