Crème caramel

Crème Caramel, also known as Flan in some countries, is a rich and creamy custard dessert with a golden, caramelized sugar topping. It’s simple to make and incredibly indulgent! Here’s a classic recipe to help you prepare this delicious dessert.

Crème Caramel Recipe

Ingredients:

For the Caramel:

• 1 cup granulated sugar
• 1/4 cup water

For the Custard:

• 2 1/2 cups whole milk (or heavy cream for a richer custard)
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 2 large egg yolks
• Pinch of salt

Instructions:

1. Make the Caramel:

   • In a medium saucepan over medium heat, combine the sugar and water. Stir gently to combine.
   • Allow the sugar to dissolve and then let it cook without stirring until it turns a golden amber color. This can take 5-10 minutes, so be patient and watch carefully to avoid burning.
   • Once the caramel is ready, immediately pour it into the bottoms of your ramekins (about 6 small ramekins or one large one). Swirl the ramekins gently to coat the bottoms with the caramel, but be careful—it’s extremely hot.
   • Set the ramekins aside to let the caramel cool and harden.

2. Prepare the Custard:

   • In a saucepan, heat the milk (or cream) and 1/2 cup sugar over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is warm but not boiling. Remove from heat and stir in the vanilla extract.
   • In a separate bowl, whisk together the eggs, egg yolks, and a pinch of salt until well combined.
   • Slowly pour the warm milk mixture into the eggs, whisking constantly to avoid curdling the eggs. It’s important to temper the eggs by gradually adding the hot liquid to them. This prevents the eggs from scrambling.

3. Bake the Crème Caramel:

   • Preheat your oven to 325°F (163°C).
   • Pour the custard mixture through a fine mesh sieve into the ramekins over the caramel, to ensure a smooth custard.
   • Place the filled ramekins into a baking dish. Carefully pour hot water into the baking dish around the ramekins, creating a water bath. The water should come halfway up the sides of the ramekins.
   • Bake the crème caramel for about 45-55 minutes, or until the custard is set but still slightly jiggly in the center. A knife inserted into the custard should come out clean.
   • Once baked, remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours, or overnight.

4. Unmold and Serve:

   • To serve, run a knife around the edges of each ramekin to loosen the custard.
   • Place a serving plate over each ramekin and carefully flip the ramekin upside down. Gently lift the ramekin off, allowing the caramel to drizzle over the custard.
   • Garnish with fresh berries or a mint sprig if desired.

This Crème Caramel is a perfectly smooth and creamy dessert with a beautiful balance of sweetness from the caramel and the custard. It’s elegant, easy to make, and a crowd-pleaser for any occasion.

Enjoy your dessert, and feel free to ask if you have any questions or would like a variation!