Classic French Crème Caramel
An easy recipe for the classic French Crème Caramel. No cream but made with whole milk and egg yolks for a light, silky dessert found in many Parisian brasseries. Serve directly in their ramekins or upturn on a serving plate to show off the shiny caramel.
Equipment
- 5-6 4oz ramekins ( 1x 15cm/6-inch ovenproof dish for a single large version)
- roasting tin or deep baking dish for the bain-marie (large enough to hold the ramekins/dish)
Ingredients
Caramel:
- 100 g (3½ oz/½ cup) granulated sugar
- 3 tablespoon water
Custard Cream:
- 500 ml (17 fl oz/2 cups) whole (full-cream) milk
- 1 vanilla pod/bean (or ½ teaspoon vanilla powder/vanilla extract)
- 2 large eggs (organic)
- 3 egg yolks (organic)
- 70 g (2½ oz/ ⅓ cup) sugar
Instructions
Make the caramel:
- Put the granulated sugar and water in a small saucepan. Shake the pan first to half dissolve the sugar in the water. Then, over a medium-high heat, leave the caramel to form without stirring. This should take about 10 minutes (don't multitask and leave the pan - keep your eye on it). It should start to smell like caramel when light brown. Swirl it around a bit and wait until the caramel is medium to dark brown (too light and it will just be too sweet; too dark, it will be bitter).
- Pour the amber caramel into 5-6 ramekin dishes (or one big dish), ensuring that it coats completely the base. Set aside to cool so that the caramel sets and immediately put the saucepan in the sink and soak in water, making it easier to clean later.
Make the custard cream:
- Preheat the oven to 170°C/340°F (150°C fan/Gas 3). Split the vanilla pod down the middle, if using. Pour the milk into a medium saucepan, adding the vanilla (or other infusions if using) and just allow the milk to heat to simmering point (not boiling). Cover and take off the heat to cool slightly and remove the vanilla pod (scraping out the seeds and adding to the milk).
- Whisk the eggs, yolks and sugar vigorously in a medium bowl until paler. Pour in the WARM vanilla milk (not hot - if hot, temper by adding a little at a time) and whisk gently just until combined. Leave to rest for a minute to let the foam subside.
- Place the ramekins or large dish into a large roasting tin lined with baking paper. Pour the warm thin custard over the caramel in each ramekin, filling near to the top. Place the roasting tin in the middle of the oven and pour in warm-hot water from the kettle around the ramekins or dish so that it comes to about half or ⅔ of the way up.
- Bake for about 40 minutes or until set (they're not cooked properly if there's a dip in the middle. A knife inserted should come out clean). Remove from the oven carefully, and after 10 minutes, gradually remove the ramekins onto a cooling rack. When cool, transfer to the fridge, cover in plastic wrap or cling film and chill for at least 2 hours - ideally overnight.
Video
Notes
Presentation: Many Parisian brasseries serve crème caramel directly in their ramekins. To un-mould, run a thin knife around the edge, dip the base in boiling water for 30 seconds, then invert onto a plate (see video).
Best served chilled.
What to Serve with Crème Caramel? It's always served on its own but delicious with financiers,tuiles or French butter cookies to accompany the dessert - or serve with strawberries.
Make-Ahead: crème caramels can be made 1-2 days in advance. For full step-by-step guidance and flavour variations, see my Master Crème Caramel e-book and accompanying video course.
Make-Ahead: crème caramels can be made 1-2 days in advance. For full step-by-step guidance and flavour variations, see my Master Crème Caramel e-book and accompanying video course.
Nutrition
Calories: 257kcalCarbohydrates: 39gProtein: 8gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 203mgSodium: 72mgPotassium: 190mgSugar: 39gVitamin A: 426IUCalcium: 149mgIron: 1mg
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