Crème Caramel: The Timeless Dessert That Never Fails to Impress
Savor the elegance of Crème Caramel—smooth vanilla custard topped with a rich caramel sauce. Perfect for any occasion, it’s simple yet impressive!
Equipment
- Ramekins or Custard Cups
- Medium saucepan
- Whisk
- Fine Sieve
- Baking dish (for water bath)
- Knife (for serving)
Ingredients
- 200g (1 cup) Granulated Sugar
- 60ml (1/4 cup) Water
- 480ml (2 cups) Whole Milk
- 150g (3/4 cup) Granulated Sugar
- 3 Large Eggs
- 1 tsp Vanilla Extract
- Pinch of Salt
Instructions
- Preparation Steps:Prepare the Caramel: Dissolve sugar in water in a saucepan. Simmer until it turns golden amber, then pour into ramekins, swirling to coat evenly.Make the Custard: Heat milk and sugar together until the sugar dissolves. Whisk eggs, vanilla, and salt in a separate bowl. Slowly combine with the warm milk mixture, then strain.Bake: Pour the custard into ramekins, place in a baking dish with hot water halfway up the sides (bain-marie). Bake at 325°F (160°C) for 40 to 45 minutes, or until the mixture is firm and fully set.Cool & Serve: Allow to cool to room temperature, then refrigerate for a minimum of 2 hours to fully set. Invert onto plates and enjoy the creamy, caramel-topped delight.
Notes
Let the Crème Caramel chill overnight for the best flavor. You can customize the flavor by adding a hint of vanilla bean or a splash of rum to the custard!