Serves 6
360 min
Crème Caramel
Recipe GLPR35384242f4944b
A classic French dessert featuring a silky, delicate custard base made with eggs, milk, and vanilla, topped with a crisp layer of caramelized sugar. The caramel sauce pools at the bottom when unmolded, creating a luxurious contrast in texture. This elegant dessert requires patience and gentle heat to achieve the perfect barely-set custard.
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Ingredients
100 grams White sugar for caramel
1 tablespoon Water
50 grams Unrefined blond cane sugar
650 milliliters Whole milk
4 Large eggs
1 Vanilla bean, split and scraped (or 1 tablespoon homemade vanilla extract, or 1 teaspoon natural vanilla extract)
Directions
Position 6 ovenproof ramekins (about 2/3 cup or 160 ml capacity each) on a work surface. Preheat the oven to 300°F (150°C) and bring a kettle of water to a boil.
Prepare the caramel: Combine 100 grams (1/2 cup) white sugar and 1 tablespoon water in a large saucepan. Set heat to medium and allow the sugar to melt without stirring; instead, gently swirl the pan occasionally to ensure even caramelization. Once the mixture turns golden, then deep amber in color (about 3-4 minutes), immediately remove from heat and pour into each ramekin, tilting and swirling each one to coat the bottom evenly with caramel. Set aside.
Arrange the caramel-coated ramekins in a deep rimmed baking sheet or large baking dish with space between them.
Make the custard: In a medium saucepan, combine the 650 ml (2¾ cups) milk, 50 grams (¼ cup) unrefined cane sugar, and vanilla (whether using vanilla bean scrapings or extract). Heat over medium heat, stirring frequently, until the mixture reaches just below a simmer. Do not allow it to boil. Remove from heat and let cool slightly.
In a medium mixing bowl with a pouring spout, lightly beat the 4 eggs. Position a fine-mesh sieve over the bowl. Pour about one-quarter of the warm milk mixture through the sieve into the eggs while whisking gently. Repeat this process three more times with the remaining milk, adding one-quarter at a time and whisking after each addition to combine smoothly.
Pour the strained custard mixture evenly into the caramel-coated ramekins.
Pour very hot water from the kettle into the baking sheet surrounding the ramekins to reach approximately halfway up their sides. This water bath helps distribute heat evenly during baking.
Place the baking sheet in the preheated 300°F (150°C) oven. Immediately reduce the oven temperature to 250°F (120°C) and bake for 30 minutes. The custards are done when the centers are barely set but still show a slight wobble in the very center, and a knife blade inserted toward the edge comes out clean. Do not overbake.
Turn off the oven and leave the ramekins inside for an additional 30 minutes to continue cooking gently with residual heat.
Carefully remove the ramekins from the oven and water bath. Transfer them to a wire rack and allow to cool completely to room temperature.
Once cooled, cover and refrigerate for at least 3 hours, or overnight, to fully chill.
To serve, run a thin knife around the edge of each custard to loosen it from the ramekin. Place a small serving plate over the top and invert, shaking gently if needed to release the crème caramel onto the plate. The caramel will pool around the custard.
