Hi! Welcome to my first recipe post! I recently made crème caramel, and it turned out great! You can check out the Buzzfeed Tasty recipe I followed here.
This is the simplest, most straight-forward crème caramel recipe there is. Trust me when I say it’s so much easier than it seems.
Everyone enjoys these! They have just the right amount of sweetness.
Very Important Tips
The one thing I got stuck with in this recipe was definitely the caramel. The caramel isn’t hard to make, it’s just tricky to get right. But there isn’t much to worry about except a few things to keep in mind while making this.
- DON’T STIR THE SUGAR!
Don’t try to stir the sugar in the pan. I had the urge to do that and it resulted in me messing up the caramel. What happens when you stir the sugar while it’s melting, is that it starts to crystallize. This leads to lumpy caramel.
What you should do: Use a wide pan, so that sugar doesn’t stick and gets enough space to melt properly, without having to stir it.
- STIR THE PAN INSTEAD
It’s better to stir/shake the pan gently rather than stirring the sugar. If you do end up getting sugar lumps, stirring the pan is the solution. Let it cook over low heat (stirring the pan as needed), till the lumps start to melt away.
- ADD WATER TO THE SUGAR
This isn’t necessary, but it definitely makes the process easier. There are two methods of caramelizing sugar: the dry method and the wet method. The dry method is adding just sugar and nothing else. This is tougher (I say this from personal experience), and the sugar is likely to burn. That’s where the water comes into play, as it helps prevent the sugar from burning. So I’d suggest going for the wet method.
Note: Some people also add fat to the sugar (oil, butter). If you want to go in that direction, I recommend making a ‘dry’ caramel. Don’t add fat to a ‘wet’ caramel. Check out this article on how to make the perfect caramel.
For the caramel:
– 1/2 cup of sugar (100 g)
– water, if required
For the custard:
– 3 egg yolks
– 2 eggs
– 1 tsp of vanilla
– 1/2 cup of sugar (100 g)
– 1 1/2 cups of milk (360 ml)
– 6 tbs of heavy cream
- Melt 1/2 cup of sugar in a pan. Add water as needed.
*Go to Very Important Tips*
- Pour the caramel equally into 3 pudding bowls or ramekins. Don’t worry if the caramel begins to harden and turn into toffee, it will melt once it is kept in the water bath (go to Step 8).
- Whisk together 3 egg yolks, 2 eggs, 1 tsp of vanilla and 1/2 cup of sugar in a jar or bowl (any container from which you can pour easily). Mix well.
- Heat 1 1/2 cup of milk in a pan. Add 6 tablespoons of cream into it. Let it boil. At this point, there would be a layer of milk on top. Whisk the mixture to get rid of the layer.
- Take the pan off heat. Let it cool for about 5-10 mins.
- Now, very gently, strain the milk and cream mixture into the egg mixture IN BATCHES. Remember to pour it little by little and mix it in every time. This ensures that the eggs don’t scramble because of the heat.
- Once that is done, mix the custard really well. And I do mean, really well.
- Take a large pan and fill it halfway with water. Add the ramekins to the pan and cover the lid. Don’t cover it completely. Try to leave some space for air to come through. This can be done by putting a piece of cloth on the edge of the pan, and placing the lid on top of it.
- Let it steam for about 25-30 minutes. Refrigerate the pudding until cold.
- Bon Appétit!
These crème caramels turn out really smooth and silky. They aren’t light, but they don’t have a heaviness to them either. I had a wonderful time making them and I hope you have a great time making these as well!