Ingredients with Measurements:
- 1 cup granulated sugar
- 1/4 cup water
- 4 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- 6 ramekins
- Large baking dish
- Whisk
- Saucepan
- Fine-mesh strainer
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Cook over medium heat, swirling the pan occasionally, until the sugar dissolves and turns golden brown.
3. Pour the caramel into the ramekins, dividing it evenly among them. Swirl the ramekins to coat the bottoms evenly.
4. In a large bowl, whisk together 4 eggs, 2 cups of whole milk, 1/2 cup of heavy cream, 1/2 cup of granulated sugar, 1 teaspoon of vanilla extract, and a pinch of salt.
5. Strain the mixture through a fine-mesh strainer into a large measuring cup or bowl with a spout.
6. Pour the mixture into the ramekins, dividing it evenly among them.
7. Place the ramekins in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
8. Bake for 45-50 minutes, or until the custards are set but still slightly jiggly in the center.
9. Remove the ramekins from the water bath and let them cool to room temperature.
10. Chill the custards in the refrigerator for at least 2 hours or overnight.
11. To serve, run a knife around the edges of the ramekins and invert them onto plates.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Chilling time: 2 hours or overnight
5. Temperature:
325°F
Serving size:
6 servings
Nutritional information:
Calories: 308
Fat: 11g
Saturated Fat: 6g
Cholesterol: 160mg
Sodium: 91mg
Carbohydrates: 47g
Sugar: 46g
Protein: 6g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream.
- You can use almond milk or coconut milk instead of whole milk.
Variations:
- You can add a tablespoon of espresso powder to the custard mixture for a coffee-flavored crème caramel.
- You can add a tablespoon of orange zest to the custard mixture for a citrusy crème caramel.
- You can add a tablespoon of rum or brandy to the custard mixture for an adult version of crème caramel.
Tips and tricks:
- Make sure the caramel doesn't burn or it will taste bitter.
- Strain the custard mixture to remove any lumps or egg bits.
- Don't overbake the custards or they will become rubbery.
- Let the custards cool to room temperature before chilling them in the refrigerator.
Storage instructions:
Store the crème caramel in the refrigerator for up to 3 days.
Reheating instructions:
Let the crème caramel come to room temperature before serving.
Presentation ideas:
Serve the crème caramel on a plate with a drizzle of caramel sauce and a sprig of mint.
Garnishes:
Caramel sauce, whipped cream, fresh berries, mint leaves.
Pairings:
Coffee, tea, dessert wine.
Suggested side dishes:
Fresh fruit, cookies, biscotti.
Troubleshooting advice:
- If the custards don't set, bake them for a few more minutes.
- If the caramel hardens too much, place the ramekins in a pan of hot water to soften it.
Food safety advice:
- Make sure the eggs are fresh and not expired.
- Keep the custards refrigerated until ready to serve.
Food history:
Crème caramel, also known as flan, is a popular dessert in many countries, including France, Spain, and Mexico. It is believed to have originated in ancient Rome and was later introduced to Europe by the Moors.
Flavor profiles:
Sweet, creamy, caramelized.
Serving suggestions:
Serve the crème caramel chilled or at room temperature.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French
Taste: Rich, Creamy, Sweet, Caramelized, Custard, Custard-Like