Creme Caramel is a really tasty cream with the addition of caramel giving it an extra touch.
It is usually used as a spoon dessert, but you can also use it as a component of other desserts to create something magnificent.
Creme Caramel has a soft and silky texture that, once in the mouth, gives an ecstatic feeling.
Definitely not a quick recipe, but definitely worth the effort….
Discover all my desserts.
Ingredients
For the cream
For the caramel
Tools
Steps
▪ Pour the milk into a saucepan along with the vanilla bean, cut lengthwise.
▪ Bring to the boiling point, then turn off and let the vanilla steep for 15 minutes.
▪ Prepare the caramel by placing the sugar in a pan along with the 3 tablespoons of water.
▪ Cook over medium heat, never stirring but moving the pan until an amber caramel has formed.
▪ Pour it immediately into the bottom of the molds.
▪ Preheat the oven to 284°.
▪ In a bowl, mix the eggs and yolks together with the sugar with a hand whisk, trying to incorporate as little air as possible; the mixture should not be whipped, but the eggs and sugar should be well blended.
▪ Pour the lukewarm milk over the eggs by straining it through a fine-mesh colander and stirring continuously.
▪ Pour the mixture into the molds, passing it through the colander again to remove any foam that may have formed on the surface.
▪ Place a cloth on the bottom of the pan so that it protects the molds from the bottom of the pan.
▪ Place the molds inside and fill the pan with cold water.
▪ The molds should be 2/3 covered.
▪ Bake in the oven for about 1 1/2 hours, checking often that the water never reaches a boil.
▪ If it does, lower the oven temperature slightly and add a little cold water to the bain-marie.
▪ The Creme Caramel will be ready when the cream has set while still being soft.
▪ To check, simply press lightly with your index finger; if it does not meet slight resistance, you should continue cooking, checking often until the consistency is just right.
▪ Remove the creme caramel from the oven and let it cool inside the baking tray until it comes to room temperature.
▪ Move the molds to the refrigerator and let it rest for at least 4 hours.
▪ When it is time to unmold the creme caramel run the blade of a sharp knife along the edges of the mold, then place it on top of the serving dish and flip it over with a firm motion.
▪ If the cake does not drop right away gently tap the bottom of the mold, letting the creme caramel pull apart on its own.
▪ Creme Caramel is ready!
▪ Enjoy!
The Licious Recipes
Do you want to find out more about my baffling world and my recipes?
Follow me also on my social networks..
Click on Instagram to find the stories of my daily adventures.
If you love photos you can also find me on Pinterest.
Want to discover recipes in Italian? Come visit me on The Bretell Kitchen!
Join my page Facebook.
See you there, I’ll wait for you!
Varied doses for servings