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Crème Caramel Dessert: A Delightful Recipe for a Classic Treat

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Indulge in a classic Crème Caramel, featuring a silky smooth custard topped with rich caramel sauce. This elegant dessert is easy to make and perfect for any occasion, offering a delightful balance of sweetness and creaminess that will impress your family and friends.

Ingredients

Scale
  • 1 cup granulated sugar
  • 2 tablespoons water
  • 4 large eggs
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In a medium saucepan, combine 1 cup of granulated sugar and 2 tablespoons of water. Stir gently to combine, but avoid stirring once the mixture starts to heat up.
  2. Place the saucepan over medium heat. Allow the sugar to dissolve and come to a boil, watching closely as it turns a golden color.
  3. Once the caramel reaches a deep amber color (about 8-10 minutes), remove it from the heat immediately.
  4. Quickly pour the hot caramel into the bottom of your ramekins or a baking dish, swirling gently to coat the bottom evenly. Set aside to cool and harden.
  5. Preheat your oven to 350°F (175°C).
  6. In a large mixing bowl, crack the 4 large eggs and beat until well combined and slightly frothy.
  7. Pour in the sweetened condensed milk and whisk to combine.
  8. Gradually add 1 cup of whole milk, whisking continuously.
  9. Add 1 teaspoon of vanilla extract and a pinch of salt, mixing well.
  10. Strain the mixture through a fine-mesh sieve into another bowl or measuring jug.
  11. Place your caramel-coated ramekins in a larger baking pan.
  12. Carefully pour the custard mixture into the ramekins, filling them about 3/4 full.
  13. Pour hot water into the larger baking pan until it reaches halfway up the sides of the ramekins.
  14. Bake for about 50-60 minutes, or until the custard is set but slightly jiggly in the center.
  15. Remove the baking pan from the oven and let the ramekins cool in the water bath for about 10 minutes. Then, remove them from the water and let cool to room temperature.
  16. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
  17. To serve, run a knife around the edge of each ramekin to loosen the custard. Invert onto a serving plate.
  18. Optionally garnish with fresh berries, a sprig of mint, or a drizzle of cream.
  19. Slice into the creamy custard and enjoy!

Notes

  • Ensure the caramel is not burnt; it should be a deep amber color.
  • For a smoother custard, straining the mixture is recommended.
  • This dessert can be made a day in advance for better flavor and texture.

Find it online: https://anasrecipes.com/creme-caramel-dessert/