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CRÈME CARAMEL

cook:

1 h

Picture for CRÈME CARAMEL

1,499,883 views  For a simple, creamy, hits-the-spot dessert, try this recipe for Crème Caramel by New York City’s famed Dominique Ansel.

4 servings

US

original

metric

INGREDIENTS

For the Caramel

For the Caramel

(1 cup) sugar

200 g (1 cup) sugar

(1/4 cup) water

50 g (1/4 cup) water

vanilla extract (or 1/2 vanilla bean, split lengthwise, seeds scraped)

1 tsp vanilla extract (or 1/2 vanilla bean, split lengthwise, seeds scraped)

For the Custard

For the Custard

(1 cup) sugar

200 g (1 cup) sugar

large eggs

6 large eggs

large egg yolks

2 large egg yolks

1000g (4  cups)cups milk

0.25 1000g (4 cups)cups milk

Water (to boil for bain marie)

Water (to boil for bain marie)

DIRECTIONS

1.

For the Caramel

1.

In a medium pot, combine sugar and water. Heat over medium with the lid on. When the edges start to caramelize and turn golden, remove the pot from the heat, gently swirling the caramel around the pot so it heats evenly. Continue bringing the pot back on and off the stove as needed, until the caramel turns a rich amber color.

(1 cup) sugar

200 g (1 cup) sugar

(1/4 cup) water

50 g (1/4 cup) water

2.

Give the mixture a swirl then add in vanilla extract and swirl to combine.

vanilla extract (or 1/2 vanilla bean, split lengthwise, seeds scraped)

1 tsp vanilla extract (or 1/2 vanilla bean, split lengthwise, seeds scraped)

3.

Remove from heat and divide caramel evenly between your 4 ramekins.

4.

For the Custard

1.

In a large mixing bowl, combine the sugar, eggs, and egg yolks with a whisk until evenly combined. Add the milk, whisking until combined.

2.

Ladle the mixture into the prepared ramekins.

3.

For the Baking of the crème caramels

1.

Pre-heatoven to 350°F.

2.

Prepare the bain-marie: first, boil a pot or tea kettle of water.

Water (to boil for bain marie)

Water (to boil for bain marie)

3.

Place the ramekins into a roasting pan or large deep baking dish (at least 2" tall). Place the pan/dish into the oven, then carefully fill with boiling water until it reaches about halfway up the sides of the ramekins. (I always recommend filling your bain-marie with water after it's placed into the oven, to avoid splashing water around and potentially into your custard.)

4.

Bake for 20-25 minutes, rotating the pan halfway through the baking time, until the custard is just set in the center. (Note: baking times may vary depending on the size and depth of your dish. You're looking for the custard to be just barely set in the center and no browning on top. Be careful not to overbake, or you'll end up with scrambled/steamed eggs).

5.

Using tongs, carefully remove the ramekins from the water and dry them off. Cover with plastic wrap and chill in the fridge to fully cool for at least 4-5 hours or overnight.

6.

To serve: gently run a small paring knife around the inside edge of the ramekin to loosen the custard, pulling in slightly until you see a tiny bit of the caramel start to come up the sides. Place a plate over the ramekin, quickly invert, and remove the ramekin. Serve immediately. Enjoy!

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