Classic Creme Caramel
Delicious Creme Caramel with perfect texture! A simple recipe with tips for always great result.
Servings: 6
Calories: 234kcal
Ingredients
For the Caramel:
- ½ cup/ 100 g sugar, superfine or granulated
For the Creme:
- ½ cup/ 100 g superfine sugar, or granulated
- 3 cups/ 600 ml whole milk
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract, or zest from ½ lemon
Instructions
Caramel:
- Place the sugar in a small saucepan over medium heat. Stir continuously until light amber color. Don't leave it too long on the stove because the caramel continues to caramelize a few minutes on its own heat.
- Spoon the caramel evenly into small ramekins. Alternatively pour it into a medium pan.
Creme:
- In a small saucepan over medium heat combine milk and sugar. Stir occasionally until the milk warms up and the sugar is almost dissolved. (if accidentally you warm it too much, you need to wait to cool down before mixing with the eggs).
- In a large bowl gently beat the eggs with a fork or a whisk. Slowly pour the milk mixture to the eggs. When all the milk is added to the eggs and the mixture is homogeneous, pour the creme into the ramekins (or the pan) with caramel on the bottom.
- Adjust the oven to 140℃/ 260℉.
- Place the filled ramekins in a large baking pan. ill 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 and another half to one hour at 160° C/ 320° F. From time to time add more cold water or ice cubes to the water to prevent from 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.
Notes
Tips for a perfect Creme Caramel:
- Always bake the Creme Caramel 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.
Nutrition
Calories: 234kcal | Carbohydrates: 38g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 121mg | Sodium: 81mg | Potassium: 197mg | Sugar: 38g | Vitamin A: 325IU | Calcium: 144mg | Iron: 1mg
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