This Tea infused Creme Caramel with Maple syrup is a wonderful variation of the classic and well known dessert! In this post you will not only learn how to make the best creme caramel but you will be able to create a delicious infused variation.
What kind of dessert is that
Creme Caramel is very popular in Bulgaria. This is the dessert that all mothers, grandmothers and aunts make at home.
Its classic version is a simple combination of milk, sugar, eggs and simple caramel. The milk and egg mixture is baked in ramekins with some caramel on the bottom, which creates a wonderful syrup on the bottom after the dessert is refrigerated.
However even simple, this desserts has some tricks which are very important for its perfectly smooth texture.
Tips for perfect result
In the past I had mastered the technique of Creme Caramel to perfection, after preparing it for many occasions about 100 times. That’s why in this post I will share my best tips and a Creme Caramel recipe with a slight twist.
- The most 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.
- 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 constantly and fill it up with more cold water or ice cubes from time to time.
- Don’t use a mixer for the eggs. Whisk them gently just until combined and add the milk. You don’t need too much air inside.
How is the current recipe different
Today’s recipe brings a very pleasant hint of tea which is enhanced by the maple syrup and vanilla. You could use any kind of tea but Earl Grey will definitely give it a more intensive taste due to the Bergamot.
If you love Creme Caramel and if you want to go beyond the traditional taste, you will be impressed by this recipe!
Tea infused Creme Caramel with Maple syrup
For the Caramel:
- ½ cup/ 100 g sugar
For the Creme:
- ½ cup/ 100 g maple syrup, (can be substituted by honey or sugar)
- 3 cups/ 600 ml whole milk
- 4 large eggs
- 1-2 teabags, by choice
- 1 teaspoon vanilla extract
- Place the sugar in a small saucepan over medium heat. Stir continuously until caramelised. Be careful not to burn the caramel: its colour should not become too dark.
- Spoon the caramel evenly into small ramekins.
- In a small saucepan over medium heat combine milk and maple syrup. Stir occasionally until the milk reaches the point of boiling. Remove the pan from the heat and add the teabags inside. Let them stay in the milk between 3 and 10 minutes, depending how strong you prefer the infusion to become.
- In a large bowl gently beat the eggs with a fork. Gradually add the milk mixture to the eggs: just one spoon at a time. When all the milk is added to the eggs and the mixture is homogeneous, pour the creme into the ramekins with caramel on the bottom.
- Place the filled ramekins in a large baking pan and fill the pan with cold water. The water should cover the ramekins halfway. Place the pan in the oven.
- Bake the Creme Caramel about 1 hour at a low temperature: 130°- 140° C/ 260° – 280° F and another half hour at 160° C/ 320° F. From time to time add cold water to the pan to prevent boiling.
- When the Creme Caramel starts browning on top, remove the ramekins from the oven. Let them cool until room temperature and then transfer them to the fridge. Serve the Creme Caramel cold, inverted on a small plate.
- Always bake it in a pan full of water. Don’t allow the water to boil! In order to avoid boiling, occasionally add a bit of cold water to the pan. In case the water starts boiling at some point, this won’t have an effect on the taste of the dessert but will make its consistency bubbly and uneven.
- Bake the Creme Caramel at a low temperature to make it thicken gradually and without forming bubbles inside.
- Don’t beat the eggs with a mixer. Mix them gently with a fork, just to combine the egg and yolk together.
- The Creme Caramel on the pictures was made with 1 bag of tea. If you use two bags, it will have a more intensive brown colour.