Crème Caramel

 Crème Caramel

Serves: 6 Preparation: 20 minutes Baking: 40-50 minutes Chilling: 4 hours or overnight

Ingredients

For the caramel

• 120 g granulated sugar
• 30 g water

For the custard

• 500 g whole milk
• 4 large eggs (about 200 g)
• 80 g granulated sugar
• 5 g vanilla extract (1 teaspoon)

Method

1. Make the caramel

• Place the sugar and water in a small saucepan.
• Cook over medium heat without stirring.
• When the sugar turns a deep golden amber color, immediately remove from the heat.
• Quickly pour the caramel evenly into the ramekins.
• Tilt the ramekins carefully so the bottom is coated.
• Let the caramel harden while preparing the custard.

2. Prepare the custard

• Preheat the oven to 160°C.
• In a bowl, whisk together the eggs and sugar until combined.
• Heat the milk in a saucepan until hot but not boiling.
• Slowly pour the warm milk into the egg mixture while whisking gently.
• Add the vanilla extract.
• Strain the mixture through a fine sieve for an extra smooth custard.

3. Fill the ramekins

• Divide the custard evenly among the ramekins.
• Place the ramekins into a deep baking dish.

4. Make a water bath

• Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
• Carefully place the dish in the oven.

5. Bake

• Bake for 40-50 minutes.
• The custard should be set around the edges but still have a slight wobble in the center.

6. Chill

• Remove the ramekins from the water bath.
• Allow to cool to room temperature.
• Refrigerate for at least 4 hours, preferably overnight.

7. Unmold and serve

• Run a small knife around the edge of each ramekin.
• Place a plate on top.
• Turn upside down and gently lift off the ramekin.
• The caramel sauce will flow over the custard.

Beginner Tips

Do not stir the caramel once it starts boiling Stirring can cause the sugar to crystallize and become grainy.

Watch the caramel carefully It goes from golden to burnt very quickly. Once amber colored, remove it immediately from the heat.

Don't boil the milk Hot milk helps the custard bake evenly, but boiling milk can create bubbles and affect the texture.

Whisk gently Too much whisking creates foam, which can make the custard less smooth.

Always use a water bath (bain-marie) The steam keeps the custard silky and prevents curdling.

Check for doneness correctly the center should jiggle slightly when shaken. It will continue to set as it cools.

Chill overnight if possible The flavor and texture improve significantly after a long rest in the refrigerator.