Have you ever wanted to make a creamy dessert with a beautiful golden topping? Caramel cream is a classic homemade treat made with eggs, milk, sugar, and vanilla.
Its soft custard pairs perfectly with a sweet caramel sauce. Although it looks elegant, we can prepare it with simple ingredients and a few careful steps.
<h3>Ingredients</h3>
Preparation takes about 30 minutes, baking takes 20–25 minutes, and chilling requires at least three hours. For the custard and caramel, we need:
- 3 medium eggs
- 100 g granulated sugar for the custard
- 450 ml milk
- 1 teaspoon vanilla extract
- 80 g granulated sugar for the caramel
- 3 tablespoons water
- 1 tablespoon hot water
This recipe makes four servings. We also need four small oven-safe dishes, a saucepan, a mixing bowl, a whisk, a fine-mesh sieve, and a deep baking tray.
<h3>Make the Caramel</h3>
The caramel goes into the dishes first, so it has time to set:
1. Add 80 g sugar and 3 tablespoons water to a small saucepan.
2. Heat over medium heat until the sugar dissolves and the liquid begins bubbling.
3. Watch carefully as the color changes from clear to golden amber. Once it starts changing, stop stirring and gently swirl the pan if necessary.
4. Remove the pan from the heat and carefully add 1 tablespoon hot water. The mixture will bubble, so keep your hands away.
5. Quickly divide the caramel among four dishes, tilting each one to cover the bottom.
Set the dishes aside. The caramel may harden as it cools, but it will soften later and become a sauce.
<h3>Mix the Custard</h3>
The custard needs only gentle heat and steady whisking:
1. Place 3 eggs in a mixing bowl and add 100 g sugar.
2. Whisk gently until the mixture is smooth and evenly combined.
3. Pour 450 ml milk into a saucepan and warm it over low to medium heat. Do not let it boil.
4. Remove the milk from the heat and stir in 1 teaspoon vanilla extract.
5. Slowly pour the warm milk into the egg mixture while whisking continuously.
Adding the milk gradually warms the eggs evenly and prevents them from cooking too quickly. Gentle whisking also reduces air bubbles, giving a smoother texture.
<h3>Strain and Fill</h3>
Straining gives the custard its silky finish:
1. Place a fine-mesh sieve over a clean bowl or measuring jug.
2. Pour the custard mixture through the sieve to remove small lumps.
3. Divide the mixture evenly among the four caramel-lined dishes.
4. Remove any surface bubbles with a spoon.
Leave a little space at the top of each dish to make handling easier. The pale custard should sit above the caramel layer.
<h3>Bake in a Water Bath</h3>
The water bath helps the custard cook evenly, keeping it tender rather than overly firm. To set it up:
1. Preheat the oven to 160°C.
2. Arrange the filled dishes inside a deep baking tray.
3. Carefully pour hot water into the tray until it reaches about one-third of the height of the dishes.
4. Transfer the tray to the oven and bake for 20–25 minutes.
Check the custard after 20 minutes. The edges should be set, while the center should wobble slightly when gently moved. If it remains very liquid, bake for another 3–5 minutes and check again.
<h3>Cool and Chill</h3>
Chilling helps the custard hold its shape and allows the caramel to soften into a rich sauce. Once the custard is baked:
1. Carefully remove the dishes from the hot water.
2. Let them cool to room temperature.
3. Cover the dishes and refrigerate for at least three hours.
<h3>Turn Out and Serve</h3>
Turning the custard out takes a steady hand:
1. Gently slide a thin, flexible spatula around the inside edge of a chilled dish.
2. Place a serving plate over the top.
3. Hold both securely and turn them upside down.
4. Lift the dish slowly, allowing the custard to settle onto the plate.
5. Repeat with the remaining portions.
If a serving does not release immediately, gently tap the base of the dish. We can serve the finished dessert plain or add a few fresh berries for color and a light fruity contrast.
Plan around the chilling time: make the caramel cream in the morning and it will be ready to turn out after dinner. Dear Lykkers, which fruit would you choose to serve alongside your homemade caramel cream?
Crème Caramel Recipe | How to Make Flan
Video by The Cooking Foodie
