Classic Crème Caramel
Традиционно ястие · French
A timeless French dessert featuring a silky smooth custard base topped with a rich, clear caramel sauce. Baked in a bain-marie for a delicate texture.
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Съставки
- Granulated sugar1 cup
- Water1/4 cup
- Whole milk2 cups
- Large eggs4
- Egg yolks2
- Vanilla extract1 tsp
- Saltpinch
Стъпки
- 1
Preheat oven to 325°F (160°C). Prepare a hot water bath (bain-marie).
- 2
Make the caramel: In a saucepan, combine 1/2 cup sugar and 1/4 cup water. Cook over medium-high heat without stirring until it turns a deep amber color. Immediately pour into 6 ramekins, swirling to coat the bottom.
- 3
Make the custard: In a saucepan, heat milk until just simmering. Do not boil.
- 4
In a bowl, whisk together eggs, egg yolks, remaining 1/2 cup sugar, vanilla extract, and salt until well combined.
- 5
Slowly temper the egg mixture by gradually whisking in the hot milk.
- 6
Strain the custard mixture through a fine-mesh sieve into a pitcher or bowl.
- 7
Pour the custard evenly into the prepared ramekins over the caramel.
- 8
Place ramekins in the hot water bath. Bake for 40-50 minutes, or until the edges are set and the center is slightly jiggly.
- 9
Remove ramekins from the water bath and let cool completely on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight.
- 10
To serve, run a thin knife around the edge of each ramekin and invert onto a serving plate. The caramel should flow over the custard.
