Classic Spanish Dessert: Creme Caramel

Name: Crème Caramel
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6
Cuisine: Spanish
Ingredients: 3/4 cups of granulated sugar; 30 milileters of water; 2 cups of hot milk; 3 beaten egg; 2 egg yolk; 2 tablespoons of vanilla extract

How can one resist the soft caramel, vanilla flavor and creamy texture on it? A sophisticated and elegant Spanish dessert: Creme Caramel.

Spanish Cuisine

September 2, 2021

Difficulty Easy

Servings 6 people

Preparation 25 mins

Cooking 40 mins

Total 65 mins

Recipe Contents

Ingredients Directions Nutrition Equipments Tips

Ingredients

3/4 cups of granulated sugar
30 milileters of water
2 cups of hot milk
3 beaten egg
2 egg yolk
2 tablespoons of vanilla extract

Directions

Preheat the oven to 325 °F.
Place eight 4-ounce ramekins into a large roasting pan. In a small saucepan, add 4 tablespoons of water. Stir with 1 cup crystalled sugar until it dissolves.
Cook, stirring periodically, over medium-high heat until caramel becomes amber, 6 to 8 minutes. Divide caramel into ramekins immediately, rotating ramekins to uniformly coat bottoms, and set aside.
In a bowl, heat the milk over medium heat until it is warm but not boiling. Also focus on whisking it together with all of the eggs and egg yolks, as well as the remaining 1/4 cup sugar, in a medium mixing bowl.
Ladle a few bowls of milk to the whisked egg aggregate at the same time as whisking. One ladle of milk at a time, whisk withinside the ultimate milk. Into a big liquid measuring cup, stress via a satisfactory sieve, and blend in vanilla. Distribute the custard lightly on most of the ramekins.
Place the roasting pan in the oven. Boil the water until it reaches halfway to the crusts of the ramekins. Bake for 35 minutes, or until the custards are just set.
Tongs can be used to clear away the ramekins from the boiling water and place them apart to chill. After overlaying and refrigerating, relax for at least three hours (or up to a few days). To unmold, run a sharp knife alongside the inside of every ramekin, and serve it well on a plate.

Nutrition Facts

Serving Size 1 Crème Caramel

Serves 6

Amount Per Serving

Calories314.6

% Daily Value*

Cholesterol 168.5 mg56.2%

Sodium 48.2 mg2.1%

Protein 4.3 g8.6%

Potassium 46.7 mg1%

Total Fat 14.8 g19%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips

You may cook the recipe in a 1.2-liter dish for 40-50 minutes if you would like.
Make these the day before since the caramel custard will stick to the bottom of the ramekins if you pour it out too quickly. However, if you don't flip them out just before serving, the caramel will lose its color.

Rate This Recipe

One of the classic dishes is an elegant dish filled with the luscious and exquisite taste of caramel. It has to be one of the simplest custard-based sweets you'll ever prepare. While it may seem and appear to be more elaborate, it is only a custard consisting of cream, eggs, sugar, and milk. The caramel sauce in which this custard is cooked is what distinguishes it and gives it its name. So simple yet so beautiful.

The ramekin's bottom is loaded with a delicious golden brown caramel. When the custard is done, just transfer it to a dish and serve with the caramel sauce that was baked in. When served, the flavor of this meal is outstanding. The best thing is that you may prepare it ahead of time and serve it to your friends and family.

Equipment for this recipe

Mixing Bowls

Saucepan

Measuring Cup

Whisker

What Is Creme Caramel?

Creme Caramel is a custard-based dessert. A custard prepared with cream, eggs, sugar, and milk is all it is. This custard is distinguished by the caramel sauce in which it is prepared and given its name. The ramekin's bottom is loaded with a delicious golden brown caramel. When the custard is done, turn it out onto a dish and serve with the caramel sauce from the oven.

How Do You Know When Creme Caramel Is Done?

To test if it's perfectly made or not, insert a knife into the middle. When it comes out clean or with just a smidgeon of custard on it, it's done. Don't overcook the custards since they will continue to cook after they've been taken from the oven.

Creme Caramel vs Flan

Crème Caramel is a custard dessert. It's finished off with a coating of caramel sauce (clear sauce). The sugar syrup is used to make the crème caramel. Typically, the syrup is heated until it reaches the caramel and mold stages. The custard foundation is then added, whereas Flan is a pastry-based dessert with a ringed pastry edge or an open sponge foundation. Depending on the preferences, it comes with a sweet or savory filling. Flan comes from Roman cuisine, and the main components are pastry, custard, and vegetables. It's usually served cold as a dessert or as a main dish.

What To Serve with Creme Caramel?

Cream
Ice cream
Jasmine Tea
Fresh berries or slices of exotic fruits
Earl Grey or Matcha Green tea
Fresh or dried lemon verbena

How to Store Creme Caramel?

Creme Caramel will keep in the fridge for up to 4 days. This is a wonderful recipe to make ahead of time because it needs to be set up overnight and is supposed to be served cold. Simply cover it tightly with cling film to keep it fresh in the fridge.

Recipe byPetite Gourmets