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.
Related Recipes
