Are you a caramel person or chocolate person? I am definitely a caramel one. Today I am making Crème Caramel. It is one of my favorite French restaurant dessert along with creme brulee! First I am going to make caramel, then custard filling. Let’s get cooking!
This is crème caramel, French upside-down flan dessert with luscious caramel on top. The texture is smooth and silky. The taste is just so beautiful.
- ⅓ cup granulated sugar (75g)
- 1 tablespoon water
- 100g granulated sugar (1 tablespoon of sugar should be spooned out of ½ cup of sugar.)
- 3 eggs
- Pinch salt
- 500 ml milk ( 2 cups, plus 1 tablespoon)
- 1 teaspoon pure vanilla extract
- 1. First warm the ramekins. This will prevent cracking when boiling caramel is poured in.
- 2. For caramel, in a stainless sauce pan and add ⅓ cup of sugar and water. And cook on a medium heat, stirring constantly with a wooden stick. When the sugar is completely dissolved, bring it to a boil without stirring until the color turns into dark caramel brown. Quickly pour the caramel into warm ramekins. Then arrange ramekins in a big tray; set aside.
- 3. In another sauce pan, pour in the milk and bring it to a boil. Then let it cool for 10 minutes.
- 4. In a medium bowl, break in the eggs. And add vanilla extract, salt, and sugar. And beat until it becomes yellowish white.
- 5. Then strain the milk through a fine sieve onto egg mixture in the bowl, stirring constantly.
- 6. Using a ladle, fill the ramekins with the cream. Then pour carefully boiling water into the tray. Fill just halfway up the sides of your ramekins.
- 7. And bake at 340 degrees F (170C) for 30 minutes, or until the custard is set.
- 8. Now remove the ramekins from the tray and let cool completely on a wire rack. Then refrigerate. Overnight the caramel will be absorbed into the custard.
- 9. Run a small knife around the edges. Place a dish on top of the ramekin and turn upside down.