This baked creme caramel recipe results in individual-sized creme caramels that are perfect to plate up and serve for a dinner party. They have a velvety and creamy texture, and a wonderful caramelized flavor from the caramel sauce.
While creme caramel may seem daunting to make, it is actually incredibly easy. You first mix eggs with egg yolks, sugar, milk, vanilla, and salt. Then, you make a caramel sauce on the stove with water, sugar, and lemon. After that, the caramel gets divided between ramekins before being topped with the custard mixture, and baked in a waterbath in the oven. Finally, the custards require chilling in the fridge so they can set up before you invert them onto plates to serve. The garnish of candied hazelnuts takes the creme caramel over the top and will be sure to impress anyone you serve it to.
What is Baked Creme Caramel?
Creme caramel is a French custard dessert that is baked in the oven and has a caramel sauce. The idea is that the caramel gets poured into the base of a baking dish or ramekins before being topped with a custard mixture and baked in the oven. Then, upon being chilled in the fridge, the custard gets inverted onto a plate so that the caramel layer becomes the top layer.
Pro Tips
- Strain the custard mixture before pouring it into the ramekins as this will ensure the smoothest possible custard.
- When making the caramel, brushing the sides of the pot with cold water will prevent the sugars from crystallizing.
- You will know the custards are baked when they are set but still have a slight jiggle in their middle.
- Before plating the creme caramel, run a knife or thin metal cake spatula around the edge of each ramekin to loosen them.
Frequently Asked Questions
What is Creme Caramel Made Of?
Baked creme caramel normally includes milk or cream, eggs, sugar, and vanilla in the custard, and additional sugar for the caramel sauce. Heavy cream will make the creme caramel a little richer due to its higher fat content but it works very well with milk too.
Is Creme Caramel the Same as Flan?
Yes, creme caramel and flan are basically the same dish. Flan is the name used in Spanish-speaking countries like Spain and Mexico.
What Nationality is Creme Caramel?
Creme caramel has French origins, however, it has become popular all over the world, and in particular in countries like Spain, the Philippines, and Mexico.
How to Store Baked Creme Caramel
Leftover creme caramel can be covered with plastic wrap and refrigerated until serving. It should keep for up to 4 days.
Ingredients
How to Make Baked Creme Caramel
For the caramel, boil the water with the sugar and lemon juice in a saucepan on the stove until caramelized.
For the custard, in a large mixing bowl, whisk the eggs with the egg yolks, and sugar until combined. Whisk in the milk, vanilla, and salt. Strain it through a fine-mesh strainer into a bowl.
Divide the caramel between four ramekins and allow it to cool for 1 minute. Top the caramel layer with the custard.
For the caramel, boil the water with the sugar and lemon juice in a saucepan on the stove until caramelized.
Serve and enjoy!
Divide the caramel between four ramekins and allow it to cool for 1 minute. Top the caramel layer with the custard.
Place the ramekins in a large baking dish and fill it halfway with boiling water. Cover the dish with foil and bake it in a 300 F (150 C) oven for 35 minutes. Remove the ramekins from the waterbath and allow them to cool completely before refrigerating them for 3 to 4 hours.
To make the candied hazelnuts, place hazelnuts on toothpicks and dip them in caramel. Poke the toothpicks into styrofoam so that the caramel drips and forms a spike once hardened.
To serve, run a knife around the edges of each ramekin before inverting the custard onto a plate. Garnish with the candied hazelnuts.
Serve and enjoy!
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