Crème caramel is a world-renowned, incredibly delicate, light, and elegant dessert. It’s a kind of creamy custard topped with a golden caramel. This is one of the most elegant French desserts.
Ingredients:
- For the custard:
- Heavy cream (33%) – 150 ml
- Egg yolk – 1 pc
- Eggs – 4 pcs
- Sugar – 120 g
- Cow’s milk – 450 ml
- Vanilla bean – 1 pc
- For the caramel:
- Sugar – 150 g
- Water – 30 g
Instructions:
- Pour the milk into a saucepan and add the vanilla bean. Bring to a boil. Remove from heat and let it infuse. Add cream to the milk.
- In a separate bowl, beat the eggs with sugar and yolk.
- Strain the milk through a sieve. Remove the vanilla bean.
- Pour the milk and cream into the beaten eggs. Mix with a whisk until smooth.
- Prepare the caramel: pour the sugar and water into a saucepan with a thick bottom. Bring the mixture to a boil.
- Cook the caramel until golden brown, stirring constantly.
- Fill the bottom of the molds with hot caramel and let it harden.
- Fill the molds with the prepared mixture. Place all the molds in a deep baking dish.
- Fill the baking dish with water 1/3 full. Place in a preheated oven at 160°C for about 40 minutes. Remove the crème caramel from the oven and let cool at room temperature. Refrigerate for at least 4 hours.
- Serve the crème caramel upside down on a plate, releasing it from the mold.
- Garnish with fresh berries when serving.
Classic crème caramel requires precise adherence to the cooking process. If the baking temperature is too high, the cream will separate and curdle.
Enjoy your homemade crème caramel!