Velvety in texture and with a caramel sauce, this creme caramel recipe is a classic custard dessert that originated in France, although it is enjoyed all around the world today. This version can be cut into slices and served as an elegant dessert.
To make this creme caramel recipe, you begin by making a caramel sauce with sugar and water. Then, the caramel gets poured into a pan to set while you make the custard. After that, a custard is made on the stove before being poured over the caramel layer and baked in a water bath in the oven until set. After baking, it is essential to allow the custard to set up in the fridge so that it is cold and easy to slice.
What is Creme Caramel?
Creme caramel is a baked custard dessert that originated in France and has a thin caramel layer on top. Commonly, the caramel gets poured into the base of a dish before being baked with the custard so that when the custard is flipped out onto a plate, the caramel is then on top. Today, versions of this dessert are made all over the world including Uruguay, Brazil, Thailand, and more.
Pro Tips
- Be careful that you don’t burn the caramel. You will know the caramel is at the correct stage when it has a beautiful amber color.
- Don’t skip the step of straining the custard as this will ensure it bakes up smoothly.
- Baking the custard in a water bath will ensure that it gently cooks without cracking.
- Don’t overbake the custard. You will know it is properly baked when it is set with a slight jiggle in the middle.
- For added flavor, feel free to add some vanilla to the custard.
Frequently Asked Questions
Where Did Creme Caramel Originate?
While some creme caramel’s origins may be somewhat ambiguous, it is generally agreed that it originated in France.
What is the Difference Between Creme Brulée and Creme Caramel?
Both creme brulee and creme caramel are baked custard desserts, however, they do have one main difference. While creme caramel is baked with the caramel on the bottom, creme brulee involves baking only the custard. Then, once it has set up in the fridge, it is sprinkled with sugar and torched with a kitchen torch to caramelize the sugar and form a crunchy caramelized topping.
What Does Creme Caramel Taste Like?
Creme caramel tastes like a rich vanilla pudding with a sweet, nutty tasting caramel.
How to Store Creme Caramel Pudding
Creme caramel should be covered and stored in the fridge until you are ready to serve it. It is best to eat them within 5 days of making them.
Ingredients
How to Make Creme Caramel Pudding
For the caramel, in a saucepan, cook the sugar with half of the water until it is caramelized. Remove it from the heat, pour in the remaining water, and cover it.
For the caramel, in a saucepan, cook the sugar with half of the water until it is caramelized. Remove it from the heat, pour in the remaining water, and cover it.
Pour the caramel into a 20 x 10 cm baking dish. Set it aside to harden.
Pour the caramel into a 20 x 10 cm baking dish. Set it aside to harden.
For the custard, whisk the eggs with the sugar in a bowl until the sugar has dissolved. Meanwhile, heat the milk and cream in a pot on the stove.
For the custard, whisk the eggs with the sugar in a bowl until the sugar has dissolved. Meanwhile, heat the milk and cream in a pot on the stove.
Stir the milk mixture with the egg mixture until combined. Pour it into the prepared baking dish.
Stir the milk mixture with the egg mixture until combined. Pour it into the prepared baking dish.
Cover the baking dish with foil and place it in a larger pan. Fill the pan with water halfway. Bake it in a 300 F (150 C) oven for 50 minutes.
Cover the baking dish with foil and place it in a larger pan. Fill the pan with water halfway. Bake it in a 300 F (150 C) oven for 50 minutes.
Allow the custard to cool after baking before refrigerating it for 6 hours.
Allow the custard to cool after baking before refrigerating it for 6 hours.
Invert the creme caramel onto a platter, and slice and serve!
Invert the creme caramel onto a platter, and slice and serve!
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