Crème Caramel
Crème Caramel
Description
A classic crème caramel (caramel custard) made with simple ingredients: milk, eggs, sugar, and vanilla. Baked in a water bath for a silky smooth texture, then chilled and flipped to reveal a rich golden caramel sauce.
Ingredients
⇵
Custard
Caramel Sauce
Instructions
Start by preparing the caramel. Place the sugar and water in a saucepan over medium heat and let it boil until it turns into a golden caramel.
Add a small squeeze of lemon juice to balance the sweetness.
Pour the caramel immediately into the bottom of the baking mold and set it aside.
Warm the milk in a pot until it becomes hot but not boiling.
In a large bowl whisk the eggs gently with the sugar and vanilla. Mix lightly to avoid incorporating too much air.
Slowly pour the hot milk into the egg mixture while stirring continuously until fully combined.
Strain the custard mixture into the prepared mold to remove any foam or small egg bits.
Place the mold in a larger baking tray and fill the tray with hot water to create a water bath.
Bake in the oven at 140–150°C for 1 to 1½ hours until the custard is set but still slightly jiggly in the center.
Remove from the oven and let it cool, then refrigerate for several hours.
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