Creme Caramel Recipe
Make Creme Caramel Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Caramel
Custard
Method
Caramel
- 1
Prepare caramel and coat molds
Place a medium saucepan over medium heat. Add 1 cup granulated sugar, 2 tablespoons water and 1 teaspoon lemon juice (optional). Stir briefly just to combine, then stop stirring. Allow the sugar to simmer; after a few minutes edges will darken. If necessary, gently swirl the pan to distribute color evenly. Watch closely — when the mixture reaches an amber-brown color (about 6–8 minutes), remove from heat immediately to prevent burning. Working quickly but carefully, tilt the pan and spoon or pour the hot caramel into six 6-ounce ramekins (or one 9x5-inch loaf pan), dividing evenly to coat the bottoms (about 1–2 tablespoons per ramekin). Set ramekins aside to let caramel harden.
Custard
- 2
- 3
Warm milk and cream
In a separate saucepan, combine 1 cup whole milk and 1 cup heavy cream. Warm over medium heat until small bubbles form at the edge and the mixture is hot but not boiling (about 160–170°F / 71–77°C). Remove from heat.
- 4
Whisk eggs and sugar
In a mixing bowl, whisk together 3 whole large eggs, 2 egg yolks and 1 cup granulated sugar until the sugar begins to dissolve and the mixture is smooth (about 1–2 minutes). Add a pinch of fine sea salt.
- 5
Temper eggs
Slowly pour about one-third of the hot milk-cream mixture into the egg-sugar mixture while whisking constantly to temper the eggs and avoid curdling. Continue to slowly add the remaining hot milk mixture in a steady stream, whisking until fully combined. Stir in 2 teaspoons pure vanilla extract.
- 6
Strain custard
Pass the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits and ensure a silky texture.
- 7
- 8
Bake in a water bath
Pour hot water from the kettle into the roasting pan until it reaches halfway up the sides of the ramekins to create a bain-marie. Carefully transfer the pan to the preheated oven. Bake at 325°F (160°C) for 35–45 minutes, or until the custards are set around the edges but still slightly jiggly in the center when gently shaken.
- 9
Cool and chill
Using oven mitts, remove the roasting pan from the oven and transfer the ramekins to a wire rack. Gently remove excess water from the pan. Let the custards cool to room temperature (about 30–45 minutes), then cover each ramekin with plastic wrap and refrigerate for at least 4 hours or overnight to fully set and develop flavor.
- 10
Unmold and serve
To serve, run a small paring knife around the inside edge of each chilled ramekin to loosen. Place a dessert plate over the ramekin and quickly invert both together. Tap or shake gently; the caramel will flow over the custard as a sauce. If caramel sticks, warm the bottom of the ramekin briefly with a hot towel to loosen. Serve immediately. Leftovers can be refrigerated up to 3 days.