Latest Recipes
- Vegetable Egg Rolls - Fried or Baked
- Chocolate Terrine with Chocolate Covered Strawberries
- Red Velvet Cheesecake Brownies with Chocolate Lace Cups
- Basque Burnt Cheesecake
- Chocolate Mocha Fault Line Cake with Chocolate Sail
- Crispy Onion Rings
- Croque en Bouche or Croquembouche
- Spinach and Shiitake Mushroom Stuffing
Crème Caramel
Watch the video for this recipe:
Creme Caramel is one of the oldest and classic desserts I know but continue to be one of the favorites for many people and served all over the world.
What not to love to soft caramel on top, vanilla flavor and creamy consistency. It is elegant and absolutely delicious.
Best part is that Creme Caramel can be made in advance which makes it perfect for gatherings or parties.
- Makes 4-6 servings
- For the topping
- 1/2 cup + 2 tbsp (120 g) sugar
- 2 tbsp (30 ml) water
- For the custard
- 3 eggs
- 2 cups (500 ml) milk
- 1/4 cup (50 g) sugar
- 1 vanilla bean
- 1/2 tsp corn starch (optional)
- Heat the oven to 325°F/160°C.
- Heat the sugar and water in a saucepan until the liquid turns golden brown. Immediately, pour the caramel into a 7 inch (18 cm) cake pan coating the sides too.
- Pour the milk into the same saucepan. Add the vanilla bean seeds and the pod into the milk. Heat the milk but do not bring to boil, then set aside to infuse for few minutes.
- In a separate bowl beat the eggs with the sugar. Add the corn starch. Pour the milk over the egg mixture.
- Pour the custard carefully over the prepared pan and place the pan in a larger pan. Pour hot water into the bottom pan to come half-way up the sides. Bake until golden for about 45 minutes to an hour.
- Cool completely. Then cover and refrigerate for at least a couple of hours. To serve turn out onto a plate.
Yes, it should work good, as I remember I used a 1.8% or 2 % Reduced-Fat Milk. Let me know if you try this with skim milk, don;t see why it wouldn't't work. I think the eggs play here the important role for the succeed of this recipe.
Thank you Sni ... I am glad you liked it too :) Stay in touch, more recipes are about to come :)
Thank you Saira, I am really happy to hear that and welcome to my culinary adventures:) Hope you will try some of my recipes and let me know when you do. Stay in touch, more recipes will come.
Thank you for following me:) and I am so glad you are trying my recipes. When you have time let me know your impressions and how they turn for you.
1 tsp of vanilla extract will be good. Let me know if you try it out, it is delicious.
You probably used a dish too large.. that was the only mistake.. because creme caramel is not supposed to rise.. Square or round is just fine, just a smaller one. If you don't have a 7 or 8 inch (17-20cm) dish you might need to double the recipe :)
You can increase the ingredients, so for a 24 cm pan you will have to use 4 eggs, 670 ml milk, 67 g sugar, 1 vanilla bean. For the caramel you will need 160 g sugar and 40 ml water. Let me know if any questions.
So happy to hear that Sindhiya:) I consider this one of the best desserts ever :)
Regular milk.. I usually use 3.5 % fat .
sorry for the late answer.. trying to get on track after moving to a new house..sure.. will be fine to use vanilla essence.. few drops will be fine..as it is more concentrated ..
Hello Fe.
Yes, you can use coconut milk.
Hello Anna.
No, you don't have to grease the baking dish.
Post a comment