Creme Caramel

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Servings: 6 Difficulty: Advanced
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A silky smooth custard with a rich, buttery caramel sauce that oozes when inverted.
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Creme Caramel

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 234.3

Description

This classic Creme Caramel is the epitome of elegant simplicity. A delicate, pale custard made with whole eggs, egg whites, and a blend of skim and evaporated milk offers a light yet satisfying texture. It rests on a layer of homemade amber caramel, which provides a deep, toffee-like sweetness that balances the subtle vanilla notes. The dish requires chilling to set properly, allowing the flavors to meld and the caramel to soften into a luxurious sauce. Perfect for dinner parties or special weekend treats, this dessert looks impressive but relies on basic pantry staples. It is a timeless favorite that brings a touch of French sophistication to your table without requiring hard-to-find ingredients.

Ingredients

Directions

  1. Preheat oven to 325&# 194;°F (163ðC).
  2. In a small heavy saucepan, combine 1/2 cup sugar with 1/3 cup water.
  3. Bring to a simmer over low heat, stirring occasionally until sugar dissolves.
  4. Increase heat to medium-high and cook without stirring until syrup turns deep amber, 5-7 minutes.
  5. Watch carefully so that it does not burn.
  6. Carefully pour caramel into six 3/4-cup ramekins, tilting to coat the bottom and sides evenly.
  7. Let saucepan cool for a minute, then add skim milk and evaporated skim milk to the caramel residue.
  8. Bring to a simmer, stirring to dissolve the caramel completely.
  9. Remove from heat and let cool slightly.
  10. In a medium bowl, lightly whisk 2 large eggs, 4 large egg whites, 1/3 cup sugar, and 1 tablespoon vanilla extract.
  11. Gradually whisk the warm milk mixture into the egg mixture.
  12. Divide the custard mixture evenly among the caramel-lined ramekins.
  13. Skim off any bubbles from the surface for a smooth finish.
  14. Place the ramekins in a large roasting pan.
  15. Pour hot water into the roasting pan until it reaches two-thirds up the sides of the ramekins.
  16. Bake for 25-30 minutes, or until a knife inserted in the center comes out clean.
  17. Transfer ramekins to a wire rack and cool to room temperature.
  18. Cover and refrigerate until chilled, at least 1 hour or up to 2 days.
  19. To serve, run a small knife around the edge of each mold and invert onto a plate.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 234.3kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 50.9mg3%
Total Carbohydrate 56.0g19%
Dietary Fiber 0.0g0%
Sugars 56.0g
Protein 4.1g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: creme caramel, custard, dessert, caramel sauce, eggs, vanilla, milk, evaporated milk, baking, water bath, pudding, silky, chilled, classic, easy dessert, make ahead, party food, vanilla custard, toffee
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