Crème Caramel Recipe
Crème caramel, also known as flan, is a classic French dessert that features a smooth and creamy custard topped with a layer of rich, amber-colored caramel. It’s a sophisticated dessert that’s surprisingly easy to make, perfect for impressing guests or indulging in a sweet treat at home. Below is a detailed recipe to create this elegant dessert.
Ingredients
For the Caramel:
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) water
For the Custard:
- 2 cups (500ml) whole milk
- 1 cup (240ml) heavy cream
- 3/4 cup (150g) granulated sugar
- 4 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- A pinch of salt
Instructions
Step 1: Prepare the Caramel
- Make the Caramel:
- In a medium-sized saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Stir the mixture just enough to moisten the sugar evenly.
- Place the saucepan over medium heat, allowing the sugar to dissolve completely. As the mixture heats, it will begin to bubble. Do not stir the mixture; instead, swirl the pan gently to ensure even caramelization.
- Continue cooking until the sugar turns a deep amber color. Be careful not to let it burn, as caramel can quickly go from perfect to burnt in seconds.
- Immediately pour the caramel into the bottom of your ramekins (or a large baking dish if making a single large flan). Tilt each ramekin to evenly coat the bottom with caramel. Set aside to cool and harden while you prepare the custard.
Step 2: Prepare the Custard
- Preheat the Oven:
- Preheat your oven to 325°F (160°C).
- Heat the Milk and Cream:
- In a medium saucepan, combine the whole milk and heavy cream. Heat the mixture over medium heat until it’s just about to simmer. Do not let it boil. Once it’s hot, remove the pan from the heat and set it aside to cool slightly.
- Mix the Eggs:
- In a large mixing bowl, whisk together the eggs, egg yolks, and the remaining 3/4 cup of sugar until well combined and the mixture becomes slightly pale. Add the vanilla extract and a pinch of salt, and whisk again to incorporate.
- Combine the Custard:
- Gradually pour the warm milk and cream mixture into the egg mixture, whisking constantly to prevent the eggs from cooking. It’s important to do this slowly to create a smooth and creamy custard without any lumps.
- Strain the Custard:
- For an extra smooth texture, pour the custard mixture through a fine-mesh sieve into a large bowl or pitcher. This step removes any potential bits of cooked egg and ensures a silky final product.
Step 3: Assemble and Bake
- Pour the Custard:
- Carefully pour the strained custard mixture into the caramel-coated ramekins, filling each about 3/4 full.
- Prepare a Water Bath:
- Place the filled ramekins in a large, deep baking dish. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This water bath (bain-marie) is crucial for even cooking and prevents the custard from curdling.
- Bake:
- Carefully transfer the baking dish to the preheated oven. Bake the crème caramel for about 45 to 60 minutes, or until the custards are set but still slightly wobbly in the center when gently shaken.
- Cool:
- Remove the ramekins from the water bath and let them cool to room temperature. Once cool, refrigerate the custards for at least 4 hours, or preferably overnight. This chilling time allows the custard to firm up and the flavors to meld.
Step 4: Serve
- Unmold the Crème Caramel:
- To serve, run a thin knife around the edge of each custard to loosen it. Place a serving plate over the top of the ramekin, then invert it quickly but carefully to release the crème caramel onto the plate. The caramel should flow over the top, creating a beautiful sauce.
- Garnish (Optional):
- You can garnish the crème caramel with a dollop of whipped cream, fresh berries, or a sprig of mint if desired. However, this dessert is so elegant that it shines perfectly on its own.
Tips and Variations
- Flavor Variations: You can infuse the milk with additional flavors like coffee, citrus zest, or even a splash of rum for a unique twist.
- Texture: For a denser custard, replace some of the milk with more cream. For a lighter version, you can use more milk and less cream.
- Caramel Depth: If you prefer a less bitter caramel, cook it to a lighter amber color. For a deeper, more complex flavor, let it darken slightly.
Crème caramel is a timeless dessert that never fails to impress. Whether served at a dinner party or as a special treat for yourself, its smooth texture and rich caramel flavor make it a delightful end to any meal.
