Creme Caramel

What is Creme Caramel

Creme Caramel is very popular in Bulgaria where I was born. This is the classic homemade dessert made by grandmothers and aunts and is often served in restaurants.

It is made by mixing eggs, milk and sugar and pouring them over stiff caramel in a pan. After baking this combination on water bath (the ramequins bake inside another pan with water), it converts into almost jelly-like custard with caramel syrup on the bottom. That's why it is normally served inverted in a plate. A very fancy looking dessert made with super simple and inexpensive ingredients!

The name is French but the origin of the dessert is not clear: might have been invented in France, England or Spain. Hence it's also known by its Spanish name Flan.

Step by Step Preparation

1. Make the caramel: place the sugar on a small saucepan on the stove and let it caramelise at a medium heat, stirring from time to time. When the color turns amber, remove from the stove. It will continue caramelising for a few more minutes from its own heat - don't let it turn dark because it will become bitter. Pour the caramel into heatproof ramequins or into a large pan.
2. Heat the milk and the sugar in a large saucepan. Place them at a low heat on the stove for a few minutes until warm but not hot, stirring continuously. The idea is to dissolve the sugar as much as possible but if some is left at the end undissolved, won't be a huge problem. Just don't heat the milk over 50℃/ 122℉.
3. In a separate bowl whisk the eggs - no mixer required. In fact the mixer would make the eggs too foamy which will result in bubbly and cracked creme caramel - you don't want this. Whisk them for a few seconds until the yolks and whites are combined.
4. Slowly add the milk to the eggs, while whisking gently. Don't overmix! Add vanilla or other flavor (see variations below)
5. Adjust the oven temperature to 140-150℃/ 280-300℉.
6. Pour the mixture into the ramequins or the pan - depending what you have chosen. Place your creme caramel ramequins (or pan) into a large pan. Fill the bottom pan with cold water, to cover at least half way of the ramequins.
7. Bake for 1,5-2 hours, initially on lower temperature and later you can increase it to 160℃-320℉. The water should not boil - check it regularly and add cold water if necessary.
8. The creme caramel is ready when it is golden-brown on the top.

Tips for perfect result

Within the 25+ years during which I have been preparing Creme Caramel (possibly 50 to 100 times), I had mastered the technique to perfection. In this post I am sharing my best tips for always great results - based on science.

• Eggs should be room temperature, meaning you should use them 30-60 minutes after being taken out from the fridge.
• Don't overbeat the eggs. If you insist in using mixer, use it at the lowest speed and just for a few seconds until the eggs are combined. Overbeaten eggs will make the Creme Caramel raise and crack.
• Another very important moment of this dessert is the baking: it should be baked at a very low temperature and in water bath. That means: you need to place the ramekins in a pan full of water and bake them this way. Otherwise the texture will not be smooth and silky.
• Don't let the water boil! If it starts boiling, automatically the creme caramel creates bubbles inside and its texture won't be smooth. You need to check the oven regularly and fill it up with more cold water or ice cubes from time to time.

Variations

Creme Caramel should not be always the same! You can make it in several variations:

• Change the flavor: vanilla and lemon zest are the classics. But how about almond, orange or rum extract?
• Infuse the milk with tea: heat the milk a bit more with the sugar and add 1-2 teabags inside. Remove them after you consider the tea flavor suficient. Let the milk cool before adding it to the beaten eggs.
• Substitute the sugar in the custard by maple syrup or honey.

Other recipes you might like

• Berry Tiramisu
• Sachertorte
• Raffaello Truffles
• Banana Chocolate Chip Muffins
• Biscoff Ice Cream