Classic French Crème Caramel

Ingredients

• 1 cup (200g) granulated sugar, divided 1 cup (200g) granulated sugar, divided
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 4 large eggs 4 large eggs
• 2 cups (480ml) whole milk 2 cups (480ml) whole milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 40g, 38g
• Protein: 8g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a small saucepan, combine 1/2 cup (100g) of sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and turns into a golden caramel color.
3. 3.
   Pour the caramel into individual ramekins, swirling to coat the bottom evenly. Set aside to cool and harden.
4. 4.
   In a mixing bowl, whisk together the eggs, remaining 1/2 cup (100g) sugar, milk, vanilla extract, and salt until well combined.
5. 5.
   Pour the custard mixture into the prepared ramekins, over the hardened caramel.
6. 6.
   Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
7. 7.
   Carefully transfer the baking dish to the preheated oven and bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
8. 8.
   Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 4 hours or overnight.
9. 9.
   To serve, run a knife around the edges of each ramekin and invert onto a plate. The caramel sauce will flow over the custard, creating a beautiful presentation.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before whisking them into the custard mixture to ensure a smooth texture.

Tips & Tricks

• To achieve a perfectly smooth custard, strain the custard mixture through a fine-mesh sieve before pouring it into the ramekins.
• For a deeper flavor, you can infuse the milk with a split vanilla bean or a touch of citrus zest before adding it to the custard mixture.
• If you prefer a stronger caramel flavor, you can increase the amount of caramel sauce by using 3/4 cup (150g) of sugar instead of 1/2 cup.

Serving advice

Serve the Crème Caramel chilled for the best texture and flavor. Garnish each ramekin with a sprig of fresh mint or a dusting of powdered sugar for an elegant touch.

Presentation advice

To create a stunning presentation, carefully drizzle additional caramel sauce over the inverted custard before serving. This will add an extra layer of sweetness and visual appeal.