Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 40-50 minutes
Chilling Time: Minimum 4 hours (preferably overnight)
Ingredients:
For the caramel:
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) water
For the custard:
- 3 cups (720ml) whole milk
- 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)
- 5 large eggs
- ½ cup (100g) granulated sugar
Equipment:
- Small saucepan
- Heatproof bowl or jug
- 4-6 ramekins (6-8 oz / 180-240ml capacity) or one large baking dish
- Whisk
- Fine-mesh sieve
- Large roasting pan or deep baking dish
Instructions:
Make the caramel:
- Combine ingredients: In a small saucepan, combine the sugar and water.
- Cook over medium heat: Heat the mixture over medium heat, swirling the pan occasionally (do not stir!). The mixture will bubble and turn a deep amber color.
- Pour and cool: Immediately remove from heat and carefully pour the hot caramel into the bottom of your ramekins or baking dish. Swirl gently to coat the bottom evenly. Set aside to cool and harden.
Make the custard:
- Heat the milk and vanilla: In a medium saucepan, heat the milk and vanilla bean (or extract) over medium-low heat until just simmering. Remove from heat and let infuse for 10 minutes.
- Whisk eggs and sugar: In a large bowl, whisk together the eggs and sugar until light and frothy.
- Temper the eggs: Remove the vanilla bean (if using) and slowly whisk about half of the hot milk into the egg mixture to temper it (this gradually raises the temperature of the eggs to prevent them from scrambling). Then, slowly whisk in the remaining milk mixture.
- Strain: Strain the custard through a fine-mesh sieve into a heatproof bowl or jug (this removes any cooked egg bits and helps create a silky texture).
Bake the Crème Caramel:
- Preheat oven: Preheat your oven to 325°F (165°C).
- Arrange ramekins: Place your ramekins (or baking dish) into a large roasting pan or deep baking dish.
- Pour custard over caramel: Carefully pour the custard over the hardened caramel in the ramekins or baking dish.
- Create a water bath: Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins.
- Bake: Bake for 40-50 minutes, or until the custard is set but still has a slight jiggle in the center. Larger baking dishes will need a bit more time.
- Cool and chill: Remove the roasting pan from the oven. Let the ramekins cool in the water bath for 30 minutes, then remove and refrigerate for a minimum of 4 hours, but ideally overnight for best flavor and texture.
To Serve:
- Invert: Run a thin knife around the edge of each ramekin to loosen the custard. Place an inverted plate over the ramekin and carefully flip it. Tap gently if needed. The caramel sauce should drizzle over the custard. (For a large dish, serve straight from the dish).
- Enjoy: Serve chilled and enjoy this classic and elegant dessert!
Tips:
- Quality ingredients: Use the best quality eggs and milk you can for the richest flavor.
- Don’t overcook: The custard is done when it’s set around the edges and has a slight jiggle in the center. Overcooking will make it rubbery.
- Customizable: Infuse your milk with other flavors like coffee beans, citrus zest, or herbs.
