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Crème Caramel
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
One of the simplest and most cost-effective decadent desserts
To make the base caramel
• 1/2 cups sugar
• 2 Tbsp water
• 1/4 tsp lemon juice (optional)
DIRECTIONS
◊ In a small saucepan, combine sugar, water and lemon juice and put on high heat. Swirl (not stir) the pan occasionally until deep amber (any longer than that, it burns).
◊ Immediately pour the caramel into a 7-cup-capacity mold (see below for oven-safe molds for this quantity).
◊ Swirl the mold to evenly coat the bottom with caramel. Let the caramel harden.
◊ Place the mold in a deep roasting-pan, as deep as or deeper than the mold.
◊ Place the rack in the middle shelf of the oven and preheat the oven to 160°C / 325°F.
◊ Bring water to a boil in a big kettle and have it ready.
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To make the custard
• 1/2 cups sugar
• 7 large whole eggs (for richer flavor, 4 whole + 4 yolks) at room temperature
• 2 ¼ cups whole milk (other types of dairy or non-dairy milks work as well)
• 1~2 tsp pure vanilla extract (or flavor/essence of choice)
DIRECTIONS
◊ Microwave the milk to near-boiling. Pay attention so it won’t boil over and spill.
◊ In a large bowl, with electric beater, beat sugar with the eggs until creamy.
◊ Add vanilla and continue beating. While beating, in a stream, gradually add hot milk to the egg mixture.
◊ Pour the mixture into the prepared mold with the hardened caramel, siting in a roasting pan.
◊ Very cautiously and carefully, place the roasting pan (with the mold sitting in its center) on the oven’s rack.
◊ Very carefully pour enough boiling water to come halfway up the sides of the mold. Be very careful not to get any water in the custard mixture.
◊ Bake for 50 ~ 60 minutes or until the custard is set in the center.
◊ Carefully remove the roasting pan from the oven, remove mold from the water bath and let it cool to room temperature. Refrigerate at least 4~5 hours until chilled before serving. (This dessert may be prepared a few days in advance, kept in its mold until before serving.)
◊ To serve, insert and run a thin, long, sharp knife or offset spatula around the edge of the custard. Swirl the mold to make sure the content is loose. (Choose a deep serving dish at least 7.5 cm/ 3″ wider on each side than the mold, as the custard tends to get wider/flatter once unmolded.)
◊ Invert the plate over the mold and flip. Give the mold a shake to loosen/unmold the custard. Spoon any remaining caramel from the mold into the serving dish.
Note: To wash off the caramel crusted mold, pour hot water into the mold and let it soak until the caramel dissolves (a few hours).
~ Bon Appétit! ~
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- Corning Ware oval 6~7 cups 23 cm/9″ wide 6 cm/2.5″ deep
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- Corning Ware round 6~7-cups 18 cm/7″ dia. x 7.5 cm/3″ deep (1.65 liter/ 1.75 qt)
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- Pyrex round 6~7-cups 18 cm/7″ dia. x 7.5 cm/3″ deep (1.65 liter/ 1.75 qt)
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So, what’s cooking in your kitchen?
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Deal cious.. Easy and yummy
Love this, Fae! It’s so beautifully & perfectly set! My mum makes something very similar and I have been meaning to try it but scared of the caramel making and pouring process.
Boy , this looks so yummy
Looks yummy!!
That creme caramel looks absolutely divine Fae!
Oh yum! Fae, this is one of my favourite desserts! Still not confident about making caramel, but with your clear instructions I feel like I can conquer the caramel beast.
Oh, I am sure you can conquer this beast. Because it is so easy. Yes follow step by step, including how to wash the dish, you will do just fine!
I have not made this dessert in a long time – your recipe and pictures makes me hungry! I could eat a slice or two for breakfast right now with my coffee
Juju, I wish you were close and I was able to bring you the whole plate.
カスタードプリン、大好きです！美味しそうー！！
わたしも です! ありがとう ございます.
that looks lovely!
Wow!!! My favorite.. Looks so yummm
Beautiful, I make this quite often as my family love it. Thanks Fae.
Fae, this looks amazing and sounds so good!
Truly one of my mother’s and my favorite desserts! I love this version and thank you for bringing to the party!
My grandmother made creme caramel- I have such a wonderful association with it. I am always a little worried to unmold mine… Yours are PERFECTION!! Delicious
Fae, your Flan is superb, one of my favorite desserts (my father too). Impeccable presentation and it looks so tempting 😉
This is such a classic dessert and your presentation is of course perfect. Thanks, Fae and have a lovely weekend.
Wow! This looks so incredible!
I love your recipe for Flan. I have a post for Spanish Flan. I sell that in my small bakery business. Also cheese cakes, Tres Leches.
Looks delicious!
Ms. Fae, we cook this all the time at home, but we call it LECHE FLAN… with condensed milk, sometimes with plain milk, but we add more white sugar. We also add coffee for a different flavor. It’s really yummy !
I’m fairly certain I could eat this whole thing. And then have a sugar hangover for weeks… but it just looks SO GOOD!
Wow, love this Fae!