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Classic crème caramel

Steps Cook Recipes Classic crème caramel using 11 ingredients and 16 steps

Classic crème caramel - Once the sugar has started to caramelize, watch it carefully. It takes just seconds for caramel to go from great to burnt. It's everybody's favourite dessert and the fun thing is, it only requires a few ingredients. What's the difference between a Crème Caramel and a Flan? Follow Chef Philippe's illustrated Before starting this Crème Caramel recipe, make sure you have organised all the necessary ingredients. - If you have a ardour for cooking and also you spend plenty of time in your kitchen, then most likely you've gotten a substantial quantity of recipes on hand. Some cooks have an orderly organization system and a few do not. If you end up often shuffling via mounds of recipes and not finding what you are looking for, then you should do some organizing.

Classic crème caramel

Previous Next Show Grid. "This is my all-time favourite dessert.

For years I've made it with a half cream and half milk, which is the recipe I inherited from.

You can cook Classic crème caramel using 11 ingredients and 16 steps. Here is how you cook it.

Ingredients make Classic crème caramel

  1. You need For the caramel.
  2. Prepare 80 granulated sugar.
  3. Prepare 4 tbsp hot water.
  4. It's The Milk.
  5. It's 400 ml milk.
  6. It's 1 1/2 tbsp sugar.
  7. You need 1 tsp vanilla extract.
  8. You need The eggs.
  9. You need 2 whole eggs.
  10. You need 4 egg yolks.
  11. Prepare 2 1/2 tbsp sugar.

Classic crème caramel instructions

  1. Heat the oven to 140 degree celsius and grease your ramekin or bowl with butter, prepare for the boiling water.
  2. Place the sugar in a small non-stick pan and heat on a medium heat until the sugar turns brown..
  3. The heating process will take about 5 minutes on a gentle heat. As soon as the sugar starts to turn brown, tilt the pan to distribute the liquid (you may get parts where the sugar hasn’t turned brown yet..
  4. As soon as it starts to bubble, add 4 Tablespoons of boiling water (I measure the water into a cup so I can tip it in one go)..
  5. As soon as you have added the water, swirl it around in the pan so it is combined with the sugar and turn off the heat..
  6. Pour the caramel in to ramekins or bowl. Make sure the caramel covers the entire bottom of ramekins or bowl.
  7. Place the ramekins in the baking tray and add cold water to the tray so the water level comes 2 - 3 cm up the sides of the ramekins..
  8. Heat the milk and sugar in a pan on gentle heat. Keep the measuring jug that you used for your milk handy as we will need it..
  9. Whisk the 2 eggs and 4 egg yolks together with the sugar on a medium speed. Try not to whisk so hard you get loads of bubbles. We don't want bubbles! When the milk has started to boil, transfer back to your measuring jug..
  10. Keeping your mixer on a LOW speed, very slowly add the milk until everything is combined. Then add the vanilla.
  11. Place your sieve over the measuring jug and transfer your mixture back into the jug through the sieve..
  12. Pour the mixture into ramekins.
  13. Make sure your water level in the baking tin is up to 2-3 cm high. Cover the baking tin with the sheet of foil and gently transfer to the oven and let it gently cook for 45 minutes. This method of cooking of often called Bain Marie..
  14. Once 45 minutes is up, remove the tray from the oven and leave as it is with the foil over it until it cools. The caramel will still be cooking gently..
  15. Now this is the hardest bit of the whole recipe. When cool, cover with some plastic wrap and leave in the fridge to chill for a minimum 3-4 hours..
  16. When you are ready to serve, use a thin bladed sharp knife and run the blade around the sides of the ramekins, taking care not to wobble or slip with the knife - this will damage the set custard inside..

Classic crème caramel - A creme caramel is a baked custard dessert topped with runny caramel sauce. This used to be the most popular dessert in French restaurants due to the profit margin and convenience of being. Stir in cream of tartar and continue heating until the sugar liquefies to a syrup and changes colour to a golden brown. Crème caramel (French: [kʁɛm kaʁaˈmɛl]), flan, caramel custard, egg pudding or caramel pudding is a custard dessert with a layer of clear caramel sauce. Put the sugar in a small frying pan, preferably non-stick, and add the water. See how to make a fancy flan that's creamy, sweet, and easy to make. Crème Caramel - Maybe the Best Dessert Ever. Thank you and good luck