Ingredients with Measurements:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 teaspoon sea salt
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
Special equipment needed:
- 6 ramekins
- Large roasting pan
- Whisk
- Saucepan
- Candy thermometer
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. Heat over medium-high heat, stirring occasionally, until the sugar dissolves.
3. Once the sugar has dissolved, stop stirring and let the mixture boil until it turns a deep amber color. This should take about 10 minutes.
4. Remove the saucepan from the heat and carefully whisk in the sea salt.
5. Pour the caramel into the ramekins, dividing it evenly between them. Set aside.
6. In a separate saucepan, heat the milk and heavy cream over medium heat until it comes to a simmer.
7. In a mixing bowl, whisk together 1/2 cup of granulated sugar, 4 eggs, and 2 teaspoons of vanilla extract until well combined.
8. Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
9. Pour the custard mixture into the ramekins, on top of the caramel.
10. Place the ramekins in a large roasting pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins.
11. Bake for 40-45 minutes, or until the custard is set but still jiggles slightly in the center.
12. Remove the ramekins from the water bath and let them cool to room temperature.
13. Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or overnight.
14. To serve, run a knife around the edge of each ramekin and invert onto a plate. The caramel will flow over the custard.
Time:
Preparation time: 20 minutes
Cooking time: 55 minutes
Total time: 1 hour 15 minutes
Temperature:
Oven temperature: 325°F
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 16g
Saturated Fat: 9g
Cholesterol: 160mg
Sodium: 300mg
Carbohydrates: 46g
Sugar: 45g
Protein: 7g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with half-and-half.
- Sea salt can be substituted with kosher salt.
Variations:
- Add a tablespoon of espresso powder to the custard mixture for a coffee-flavored crème caramel.
- Top the crème caramel with whipped cream and a sprinkle of cocoa powder for a mocha twist.
- Swap out the sea salt for a flavored salt, such as smoked or garlic salt.
Tips and tricks:
- Be careful when making the caramel, as it can burn quickly.
- Use a candy thermometer to ensure the caramel reaches the correct temperature.
- To prevent the custard from curdling, pour the hot milk mixture into the egg mixture slowly, whisking constantly.
- Let the crème caramel cool completely before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
Cover the ramekins with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
Serve the crème caramel chilled.
Presentation ideas:
Serve the crème caramel on a decorative plate with a sprig of mint or a drizzle of caramel sauce.
Garnishes:
- Whipped cream
- Cocoa powder
- Caramel sauce
- Fresh berries
Pairings:
- Coffee
- Tea
- Port wine
Suggested side dishes:
- Fresh fruit
- Shortbread cookies
- Chocolate truffles
Troubleshooting advice:
- If the caramel hardens in the ramekins, place them in a warm water bath for a few minutes to soften the caramel.
- If the custard doesn't set, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the custard to the proper temperature to avoid any risk of foodborne illness.
- Store the crème caramel in the refrigerator at or below 40°F.
Food history:
Crème caramel, also known as flan, is a classic French dessert that dates back to the 17th century. It consists of a rich custard topped with caramel sauce.
Flavor profiles:
Sweet, creamy, and slightly salty.
Serving suggestions:
Serve the crème caramel as a dessert after a dinner party or special occasion.
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