Creme Caramel is a pudding like dessert, tastes light and doesn’t take too long to make. The key is to get the caramel right, knowing when to stop heating the caramel such that it is the colour of honey and not to burn the sugar which will result in a bitter taste. I realised I have done it before in 2014 and here’s what I thought of creme caramel then, ‘Very intrigued by the sweet elegance of Creme Caramel, it’s light and smooth, a ladies’ dessert.’
I still think that it is an elegant dessert. Nostalgia… and the benefit of documenting recipes and thoughts. I decided to post the 2014 recipe because the recipe from the lesson resulted in a tough custard.
(Makes 6 standard size ramekins)
For the caramel
Unsalted butter (to grease the ramekins)
For the custard
- 4 large eggs
- 600ml full fat milk
- 25g caster sugar
- 1 tsp vanilla bean paste
(The custard can be made the night before and this will actually make the product smoother.)
1. Warm the ramekins in a preheated oven of 150 degrees Celsius.
2. Using a heavy stainless steel pan, heat the sugar and the water, stirring till the sugar dissolves in the water.
3. Stop stirring after the sugar has dissolved and boil till the sugar mixture turns a dark brown. (Do not stir or the sugar will not caramelise)
4. Pour the caramel into the warm ramekins and leave aside in room temperature for it to harden. Once harden, butter the sides of the ramekins.
5. Whisk the eggs, sugar and vanilla bean paste till combined.
6. Heat the milk until you can hardly place your finger in the heated milk.
7. Pour the heated milk to the egg mixture through a sift.
8. Whisk to combine.
9. Pour the custard into the ramekins and bake at 150 degrees Celsius for about 30 minutes. Pour boiling water into the tray making sure the water comes up to about half the ramekins.
10. After baked, leave the ramekins in the water for about 10 minutes before leaving to cool on cooking rack.
11. Leave to set in fridge for at least 3 hours or overnight.
12. To unmould, run a knive around the side of the ramekin, place the serving plate over the ramekin and turn it over. Give it a good shake and the sweet caramel sauce will nicely flow to the side when the ramekins is removed.
There! A light and elegant dessert! 🙂