Creme caramel is a baked custard with a layer of clear caramel. Rich, creamy, with a velvety smooth texture; this is sheer luxury. Often, perceived as a difficult dessert to make, this is actually surprisingly easy with my video tutorial.
Place a paper hand towel in two roasting pans with 10 x 4-inch ramekinsPro tip - the paper hand towel will prevent the ramekins from moving around) - Set aside.
Add the sugar and water to a pan over medium heat. Shake the pan and continue to cook until the water evaporates and the sugar starts to turn a golden amberPro tip - Shake the pan to cook the caramel evenly and keep the heat medium low so you do not burn the caramel.
When you reach a deep amber color turn the heat off. Divide the caramel between the prepared ramekins. Set aside. Pro tip - swirl the pans while the caramel is still hot so you coat the bottom is coated evenly. The sugar will harden instantly.
Place milk and vanilla bean scrapings in a saucepan and bring to an almost boil.Pro tip - you don't want to boil the milk too much as it can cause the eggs to curdle.
In a separate bowl whisk together egg yolks, sugar, and salt, until light and fluffy.
Pour the hot milk mixture gradually into the egg mixture a few tablespoons at a time stirring continuously. Strain thru a sieve to remove any curdled eggs Pro tip - this is called tempering the eggs. It is important to pour the milk gradually to prevent the eggs curdling.
Assemble and bake
Divide the mixture equally between the prepared ramekins over the caramel. Place the roasting pan on a larger baking tray.
Pour enough water in the roasting pan to come to almost ½ way up outside the cake panPro tip - this is called baking in a water bath. The water outside will create steam and bake the custard without curdling.
Bake in a preheated oven for 45 minutes. Once baked - remove from the oven, cover with plastic wrap. Chill in the fridge for at least 3 to 4 hours or overnight (up to 3 days)
To release the caramels from the ramekins, run a sharp knife around the inside edge of each ramekin. Dip the outside of the ramekin in warm water for no more than 20 to 30 seconds.
Place a serving plate on top of the ramekin and invert it. Give it a gentle shake to help release.
Cook the sugar on low to medium heat and shake not stir the pan.
When working with hot sugar it is very important to not multi-task. Give it your undivided attention because not only can sugar go from amber to burn in seconds it is also very hot and cause serious injuries.
Use a combination of milk and cream for a rich and velvety texture.
Use a combination of egg yolks and eggs for a thick firm consistency that will set nicely.
It is important to pour the milk mixture into the egg mixture, not the other way round. And, it is important to pour it gradually so you don't cook the eggs.
Bake the custard in a water-bath this prevents the eggs from over-cooking and curdling.
Bake until the custard is just set. It will continue to cook with the residue heat even after it is taken out of the oven. Overbaking will make the custard dry and grainy (as the eggs curdle)
Chill the custard for at least 3 to 4 hours as it tastes much better and has a chance to set.
Scrape the inside edge of the ramekin to help release the caramel.
If the caramel is set you will need to dip the ramekin in warm water for 30 seconds or more just until it is released. Keeping it in the water for too long will melt the caramel.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you