Ingredients with Measurements:
- 1 cup granulated sugar
- 1/4 cup water
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 large egg yolks
- Pinch of salt
- 2 medium apples, peeled and sliced
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
Special equipment needed:
- 8 ramekins
- Large baking dish
- Whisk
- Saucepan
- Skillet
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, stirring occasionally, until the sugar dissolves and turns amber in color.
3. Pour the caramel into 8 ramekins, tilting them to coat the bottom evenly. Set aside.
4. In a separate saucepan, heat the milk, heavy cream, and 1/2 cup of granulated sugar over medium heat, stirring occasionally, until the sugar dissolves.
5. Remove the saucepan from the heat and stir in the vanilla extract.
6. In a large bowl, whisk together the eggs, egg yolks, and salt.
7. Slowly pour the milk mixture into the egg mixture, whisking constantly.
8. Divide the custard mixture evenly among the ramekins.
9. Place the ramekins in a large baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
10. Bake for 45-50 minutes, or until the custards are set.
11. Remove the ramekins from the water bath and let them cool to room temperature.
12. In a skillet, melt the butter over medium heat.
13. Add the sliced apples and brown sugar to the skillet and cook until the apples are caramelized and tender.
14. Serve the crème caramel with the caramelized apples on top.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
Preheat oven to 325°F.
Serving size:
8 servings
Nutritional information:
Calories per serving: 380
Fat per serving: 15g
Carbohydrates per serving: 57g
Protein per serving: 7g
Substitutions for ingredients:
- You can substitute the heavy cream with half-and-half or whole milk.
- You can use any type of apple for the caramelized apples.
Variations:
- You can add a splash of rum or brandy to the custard mixture for a boozy twist.
- You can top the crème caramel with whipped cream or fresh berries instead of caramelized apples.
Tips and tricks:
- Be careful when making the caramel as it can burn easily.
- To prevent the custards from cracking, make sure the water bath is not too hot and that the custards cool to room temperature before refrigerating.
Storage instructions:
Refrigerate the crème caramel in an airtight container for up to 3 days.
Reheating instructions:
To reheat, place the ramekins in a baking dish with hot water and bake at 325°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the crème caramel in the ramekins or invert them onto a plate for a more elegant presentation.
Garnishes:
Garnish with fresh mint leaves or a sprinkle of cinnamon.
Pairings:
Pair with a glass of sweet dessert wine or a cup of coffee.
Suggested side dishes:
Serve with a side of fresh fruit or a small salad.
Troubleshooting advice:
- If the custards are not setting, bake them for an additional 5-10 minutes.
- If the caramel is too thick, add a splash of water to thin it out.
Food safety advice:
Make sure to cook the custards to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
Crème caramel, also known as flan, is a classic French dessert that dates back to the 17th century.
Flavor profiles:
Creamy, sweet, and slightly tangy from the caramelized apples.
Serving suggestions:
Serve as a dessert after a dinner party or special occasion.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Sweet, Creamy, Caramelized, Fruity