Wednesday, 05 August 2020 22:38

Crème Caramel

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Crème Caramel (6 servings)

For the Caramel:
160g /5.64 oz. granulated sugar
80g /5-6 tbsp. water

For the Custard:
660g /2 cups milk OR half & half
13g /1 tbsp. pure vanilla extract
104g /4 oz. granulated sugar
200g /4 whole large eggs
36g /2 large egg yolks
2g /½ tsp. salt

For the Caramel:
Have ready a heatproof bowl filled halfway with cold water and six 5-ounce ramekins. Combine sugar and water in a small saucepan. Bring to a boil and cook until dark amber. Remove pan from heat and dip it into the water bath to stop the cooking process. Carefully pour about 2-3 tablespoons of caramel into each ramekin. Tilt each ramekin to coat the entire bottom of ramekin.
For the Custard:
Preheat oven to 300-325°F.
Heat milk and vanilla until just warm (do not allow bubbles to form). Whisk sugar, eggs, egg yolks and salt until mixture is completely combined. Strain mixture through a fine-mesh sieve, discarding any solids. Have ready the ramekins with the cooled caramel mixture. Transfer ramekins to a towel-lined pan.
Divide custard mixture evenly among the ramekins. The ramekins should be almost full. Add enough tap water to the pan to reach halfway up the outside of the ramekins.
Reset the oven temperature to 275°F and bake uncovered for 45 to 60 minutes, until the custard is set. Crème caramel should still be jiggling in the middle. Remove ramekins form water and cool at room temperature for 20-30 minutes. Cover and refrigerate for at least 12 hours or as long as 3-4 days.​

To serve: About 30 minutes before serving, remove ramekins from the refrigerator and set aside to warm to room temperature. Run the blade of a thin knife carefully around the inside edge of the ramekins. Invert a plate onto a ramekin, hold it tightly and turn it upside down. Tap the bottom of the ramekin and slowly lift it from the plate.

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