Creme caramel. Heavenly dessert with just 6 ingredients! This popular treat featuring layers of caramelized sugar and delicious pudding is the ideal way to end your meal. Oh, and it’s gluten free and make ahead too!
If you love homemade desserts, I’m pretty sure you will love easy, make ahead treats. Well, there are so many classic recipes that you can easily try at home. And there’s one dessert that I really love to create again and again.
Classic crème caramel. From the golden sugar all the way to the melt- in-your-mouth pudding, this dessert is so popular for its deliciousness and ease to prepare features. Here’s how to make this traditional favorite at home that’ll fit your dinner party dessert menu.
How To Make Crème Caramel
Start with caramelising sugar. And it’s pretty straightforward. Sugar along with a little water goes into a saucepan over low heat. Once you see bubbles, increase heat and wait until the sugar gets a golden hue. Remember the fine line between caramelizing sugar and burning it is so narrow, so make sure you remove the pan from heat at the right time.
This caramelized sugar makes the base of the creme caramel, so this goes into the ramekins. Now, the egg pudding layer. Whisk eggs with sugar and vanilla extract, then add hot milk. To remove all the hard bits from the mixture, pass it through a sieve.
Pour the egg mixture onto the hardened sugar base. To bake the pudding, place the ramekins in a baking dish, fill the dish with water and make sure you cover the ramekins with aluminum foil. This is to ensure slow and even cooking.
The baked crème caramel also need to be chilled in the refrigerator, overnight if possible. To serve, flip them onto serving dishes. And done!
Irresistibly smooth and delicious crème caramel to satisfy your sweet cravings!
More Easy Dessert Recipes:
- No Bake Caramel Bread Pudding
- Thai Mango Coconut Pudding
- Mahalabia with Rose Jelly | Middle Eastern Milk Pudding
- Shahi Tukda | Indian Bread Pudding
Creme Caramel | Video
Ingredients
- ¾ cup granulated caster sugar
- 2 tablespoons water
- 5 eggs
- ½ cup granulated caster sugar
- 2 teaspoons vanilla extract
- 600 ml whole or full fat milk
Instructions
- Place ¾ cup sugar and water in a saucepan over low heat. Once sugar dissolves, increase the heat to high and let the mixture bubble. The sugar mixture slowly turn golden. Do not stir the mixture. When the color turns brown, divide it among 6, 1-cup capacity ramekins. The mixture will harden in few minutes.
- Preheat oven to 180C or 350F.
- Place eggs, ½ cup sugar and vanilla extract in a large bowl. Whisk to combine. Set aside.
- Meanwhile, place milk in a saucepan over medium-high heat. When hot, add it to milk mixture. Whisk to combine. Pass it through a sieve and pour onto the caramelized sugar layer.
- Cover the ramekins with aluminum foil and place in a deep baking dish. Fill the baking dish with boiling water, halfway up the sides of the ramekins.
- Transfer to oven and bake for about 30-35 minutes or until the pudding is slightly jiggly and a skewer inserted into the center of the pudding comes out clean.
- Remove from oven and cool to room temperature. Chill in refrigerator for 3-4 hours or overnight if possible.
- Before serving, run a knife around the edges of the pudding and flip it on to a plate.
Video
Notes
- Use whole or full fat milk to make this dessert
- Cook creme caramel low and slow
- Perfectly cooked creme caramel will be slightly jiggly. A skewer that's inserted into the center must come out clean.
Nutrition
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