This crème caramel recipe is a decadent milk and egg dessert. A well-known classic family favourite dessert that can be found all over Paris.
I love recreating dessert recipes from all sorts of different cultures, and this is my first French dessert recipe.
Other similar French dessert recipes include crème brûlée and flan, each with subtle differences.
A delicacy with a smooth custard base and a layer of caramel sauce on top is known as creme caramel, caramel pudding, or caramel flan. The dish is typically served cold and is a favourite in plenty of nations all over the world.
The variances in ingredients and preparation techniques employed by various civilizations account for the names’ differences.
Caramel pudding is a British variant prepared with condensed milk, caramel flan is a Spanish and Latin American variation, and creme caramel is a traditional French version made with vanilla-flavoured custard.
The custard in caramel flan may also have hints of citrus or cinnamon. Regardless of the name, this sweet and creamy dessert with a hint of caramel is a favourite treat cherished by many.
Crème brûlée has a rich custard base with a layer of caramelised sugar that is typically achieved with a blowtorch. Creme caramel, on the other hand, is made with a soft caramel sauce that is topped with a layer of custard.
Caramel is sometimes thought to be difficult to master, but anyone can make a batch of caramel by following my simple tips and tricks.
The first tip I always say to beginners is to always use caster sugar. Caster sugar has finer grains, making it much easier to work with compared to granulated sugar.
When making caramel, do not rush. Caramel takes time to form and reaches extremely hot temperatures that can cause burns and scalds, making it dangerous to work with. Do not ever try to attempt to make caramel quickly.
Another common mistake is when people constantly stir the caramel. This is unnecessary. You need to allow the caramel to bubble for a few minutes. Stirring can result in the formation of crystals, resulting in a grainy caramel.
The caramel bubbles a lot during the process, so the pot must be large enough to accommodate this. A thick pan with a solid base is ideal because it allows for even heat distribution, which helps to prevent burning.
Caramel is a beautiful, rich colour. Allowing it to continue cooking after it has reached the desired consistency and colour will cause the caramel to burn.
If the caramel becomes burnt, you won’t be able to save it and you will have to remake the entire batch.
This recipe for custard is very simple to make. Many custard recipes include cream, but the milk and eggs are sufficient to provide that creamy texture.
Custard is typically made only with egg yolks. However, in my recipe, I find that egg whites produce a sturdier custard that will hold its shape when turned upright.
Traditionally, crème caramel is served in individual ramekins, but this recipe makes use of a large baking tin. Reduce the cooking time by 10-15 minutes if using single-serve dishes.
This is a simple recipe for the classic French crème caramel. A decadent dessert that is ideal for serving at dinner parties.
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Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.