La Crme Caramel
Indulge in the velvety elegance of La Crème Caramel, a classic French dessert that seamlessly marries silky caramel with creamy custard. This show-stopping treat begins with a luscious layer of golden, amber-hued caramel adorning the bottom of each ramekin, created with just sugar and water. The custard, a heavenly blend of whole milk, heavy cream, eggs, and fragrant vanilla extract, is carefully tempered and strained to achieve its signature ultra-smooth texture. Baked gently in a water bath (bain-marie) to perfection, the dessert sets with a delicate jiggle and is chilled to enhance its rich, melt-in-your-mouth consistency. Each bite offers a luxurious balance of sweet caramelized notes and creamy decadence, making it an irresistible option for refined dinner parties or intimate gatherings. Simple yet sophisticated, this recipe elevates comfort to culinary artistry.
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Ingredients
- 150 grams Granulated sugar (for caramel)
- 3 tablespoons Water (for caramel)
- 500 milliliters Whole milk
- 100 milliliters Heavy cream
- 100 grams Granulated sugar (for custard)
- 3 pieces Large eggs
- 2 pieces Egg yolks
- 1 teaspoon Vanilla extract
Directions
Step 1
Preheat your oven to 150°C (300°F).
Step 2
In a small heavy-bottomed saucepan, combine 150 grams of granulated sugar with 3 tablespoons of water. Heat it over medium heat without stirring until the sugar dissolves and turns a golden amber color. This should take 8–10 minutes.
Step 3
Immediately pour the caramel into the bottom of 6 oven-safe ramekins, tilting each ramekin to coat the bottom evenly. Set the ramekins aside to cool while you prepare the custard.
Step 4
In a medium saucepan, combine 500 milliliters of whole milk and 100 milliliters of heavy cream. Heat the mixture over medium heat until it's warm and steaming, but not boiling. Remove from heat.
Step 5
In a mixing bowl, whisk together 100 grams of granulated sugar, 3 large eggs, 2 egg yolks, and 1 teaspoon of vanilla extract until the mixture is smooth and slightly frothy.
Step 6
Gradually pour the warm milk mixture into the egg and sugar mixture while constantly whisking. This tempers the eggs and prevents them from curdling.
Step 7
Strain the custard mixture through a fine-mesh sieve to ensure a smooth texture. Distribute the custard evenly among the caramel-lined ramekins.
Step 8
Place the ramekins in a deep baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins to create a water bath (bain-marie).
Step 9
Carefully transfer the baking dish to the preheated oven and bake for 30–40 minutes or until the custards are set but still slightly jiggly in the center when lightly shaken.
Step 10
Remove the ramekins from the water bath and let them cool to room temperature. Cover them with plastic wrap and refrigerate for at least 4 hours or overnight.
Step 11
To serve, run a knife around the edges of each custard to loosen it, then invert each ramekin onto a dessert plate to release the caramel topping. Serve chilled and enjoy your homemade La Crème Caramel!
Nutrition Facts
| Serving size | (1098.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1947.4 |
| Total Fat 73.9g | 0% |
| Saturated Fat 37.3g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 1088.9mg | 0% |
| Sodium 456.9mg | 0% |
| Total Carbohydrate 278.6g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 275.5g | |
| Protein 40.3g | 0% |
| Vitamin D 383.5IU | 0% |
| Calcium 767.2mg | 0% |
| Iron 4.2mg | 0% |
| Potassium 1031.5mg | 0% |
Source of Calories