Classic Crème Caramel Recipe
Introduction
Crème Caramel is a classic French dessert featuring a smooth custard topped with a rich caramel sauce. Its delicate texture and sweet, buttery flavor make it a favorite for special occasions and everyday treats alike.
Ingredients
- 2 cups whole milk
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar (for caramel)
Instructions
- Step 1: Make the caramel by heating 1/2 cup sugar in a saucepan over medium heat until it melts and turns a deep amber color. Quickly pour the caramel into the bottom of ramekins or a baking dish, swirling to coat evenly.
- Step 2: In a bowl, whisk together the eggs, remaining 3/4 cup sugar, and vanilla extract until combined. Warm the milk gently on the stove without boiling, then slowly pour it into the egg mixture, stirring constantly.
- Step 3: Pour the custard mixture over the set caramel in the ramekins or baking dish.
- Step 4: Place the ramekins in a larger baking pan and add hot water halfway up the sides to create a water bath.
- Step 5: Bake at 325°F (160°C) for about 40-45 minutes, until the custard is just set but still slightly jiggly in the center.
- Step 6: Remove from the oven and let cool in the water bath. Then refrigerate for at least 4 hours or overnight before serving.
Tips & Variations
- Use whole milk or a mix of milk and cream for a richer custard.
- For a smoother caramel, avoid stirring the sugar as it melts; gently swirl the pan instead.
- Add a touch of lemon zest or cinnamon to the custard for a flavor twist.
- Make sure the water bath water is hot to ensure even baking.
Storage
Store crème caramel covered in the refrigerator for up to 3 days. Keep it chilled to maintain its texture and flavor. When ready to serve, you can unmold it onto a plate or enjoy directly from the ramekin. No reheating is needed as it’s best served cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
How do I unmold crème caramel without breaking it?
Run a small knife around the edges of the ramekin to loosen the custard, then invert it onto a plate. Gently tapping the base can help release the dessert without damage.
Can I make crème caramel ahead of time?
Yes, it’s ideal to prepare it a day in advance to allow the custard to fully set and the caramel to infuse its flavor. Just keep it refrigerated until serving.
PrintClassic Crème Caramel Recipe
Crème Caramel is a classic French dessert featuring a silky smooth vanilla custard topped with a delicate layer of rich caramel. This elegant dessert is made by preparing a caramel sauce, pouring it into ramekins, adding a creamy vanilla custard mixture, baking gently in a water bath to ensure a creamy texture, and chilling before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 5 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Caramel
- 1 cup granulated sugar
- 1/4 cup water
Custard
- 2 cups whole milk
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Caramel: In a saucepan, combine the sugar and water, and heat over medium heat without stirring until the mixture turns a deep amber color. Carefully pour the hot caramel into the bottoms of individual ramekins, swirling to coat evenly.
- Make the Custard: In a mixing bowl, whisk the eggs and sugar together until well combined. Warm the milk in a saucepan until just below boiling, then gradually whisk the warm milk into the egg mixture. Stir in the vanilla extract.
- Assemble and Bake: Pour the custard mixture over the set caramel in the ramekins. Place the ramekins in a large baking dish and add hot water until it reaches halfway up the sides of the ramekins. Bake in a preheated oven at 325°F (160°C) for 45-50 minutes, or until the custard is set but still slightly jiggly in the center.
- Chill the Dessert: Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to allow the custard to firm up and the flavors to meld.
- Serve: To serve, run a knife around the edges of the custard, invert onto a plate, and let the caramel sauce flow over the custard.
Notes
- Use whole milk for a creamier texture; substituting with cream will make it richer.
- Be careful when handling hot caramel as it can cause severe burns.
- Make sure to bake in a water bath to prevent the custard from curdling and to achieve a smooth texture.
- Vanilla beans can be used instead of extract for more aromatic custard.
- Allow sufficient chilling time for the custard to set properly.
Keywords: Crème Caramel, Caramel Custard, French Dessert, Baked Custard, Classic Dessert
