Easy Foolproof Crème Caramel
This Creme Caramel (or, as the Americans call it, flan) recipe is a creamy, custard dessert that includes a caramel sauce. This is a set custard that is cooked in molds before being inverted onto serving plates. This dessert is wonderful served at the end of any meal. It is sweet with a depth of flavor from the caramel and vanilla bean. Creme caramel may seem fancy but it is actually quite easy to make.
To begin, the vanilla bean and milk are brought to a boil on the stove. Then, the eggs and sugar are combined with the vanilla-infused milk until smooth. Next, a simple caramel sauce is made on the stove with only sugar. This sauce gets poured into molds first before being topped with the custard mixture, and being baked in a water bath in the oven until set. The baked custards are then chilled before being inverted onto individual plates to serve. The nature of these individual custards makes them exceptional make-ahead desserts to serve for a dinner party.
What is Creme Caramel?
Creme caramel is a custard dessert that has French origins, although similar desserts are made in other countries like Spain and the Philippines as well. As its name suggests, it has a thin layer of custard on top, adding a deep sweet and rich flavor.
Creme caramel is typically a baked dessert. Once the desserts are assembled in individual ramekins, they are traditionally baked in a pan of hot water, which allows the custards to gently cook in the oven and ensure that they don’t crack.
This dessert is similar to creme brulée in the way they are baked. The main difference is how they are served. Creme caramel has a loose caramel sauce whereas creme brulee has a crackly candy top made by bruleeing sugar on top.
Pro Tips
- To extract the most flavor from the vanilla bean, cut the vanilla bean in half lengthwise before adding it to the milk.
- If the milk is still a little warm when you mix the custard, gradually whisk it into the egg mixture to ensure that you don’t curdle the eggs.
- Make sure you don’t burn the caramel. The sugar should only be cooked until it is a light amber color to ensure that the caramel has a sweet, molasses flavor rather than tasting burnt.
- Bake the custards until they are just set, but still slightly jiggly. Baking the custards for too long may result in them cracking.
- If you don’t have the correct molds for creme caramel, feel free to use ramekins instead.
- This recipe is easy to scale up if you would like to make a larger batch. You would just need to use two large baking pans to bake all of the creme caramel in.
- When unmolding the creme caramel, it is helpful to run a knife around the edges to loosen them.
Creme Caramel Vs. Flan
Crème caramel is a French custard dessert with a light, silky texture, topped with soft caramel. Flan, especially in Latin America and the U.S., is similar but often richer, made with condensed or evaporated milk, giving it a denser texture. Flan may also include flavors like vanilla or coconut, while crème caramel stays classic and subtle.
What to Serve with Creme Caramel?
Creme caramel can be served with a pot of brewed tea or cups of coffee. If you are serving them for a dinner party, feel free to add some macerated berries to the plates along with a mint leaf. However, they are also delicious with some raspberry sauce drizzled on each serving plate.
Are Creme Caramel and Creme Brulee the Same?
Creme caramel and creme brulee are quite similar in that they both are a baked custard. However, they are different in terms of their sugar topping. Creme caramel involves baking the custard in molds with caramel on the bottom before inverting them so the caramel is on the top. Meanwhile, creme brulee includes a bruleed topping as sugar is added on top and bruleed with a torch or under the broiler in an oven.
What Does Creme Caramel Taste Like?
Creme caramel tastes like vanilla custard or vanilla pudding, except that it has a more set texture. It also has a sweet caramel sauce that taste sweet and slightly like molasses.
How is Creme Caramel Made in Other Parts of the World?
While creme caramel is French in origin, it is made in several countries. In countries like Venezuela, creme caramel is made with condensed milk rather than regular milk. Meanwhile, in countries like Thailand and Cambodia, the custard is often made with coconut milk or cream in addition to the regular milk. Some versions in Latin America also use dulce de leche rather than a homemade caramel sauce.
Why is My Creme Caramel Tasting so Much Like Eggs?
Crème caramel might taste eggy if it has too high a proportion of eggs or if it’s been overcooked. Overcooking causes the eggs to curdle slightly, intensifying the egg flavor. To avoid this, use the right egg-to-milk ratio and bake gently in a water bath until just set.
Why is My Creme Caramel Falling Apart?
Crème caramel might fall apart when unmolded if it’s undercooked or hasn’t chilled long enough to fully set. Properly chilling it allows the custard to firm up, holding its shape. Additionally, running a knife around the edges before unmolding can help release it cleanly.
Why Does My Creme Caramel Have so Many Bubbles?
Crème caramel can develop bubbles if it’s mixed too vigorously, incorporating air into the custard, or if it’s cooked at too high a temperature. To avoid bubbles, mix the custard gently and bake it in a water bath at a low, even temperature, which helps maintain a smooth, creamy texture.
More Caramel-y Desserts You Have to Try!
How to Store Creme Caramel
Creme caramel should be gently covered with plastic wrap and stored in the fridge before you are ready to serve them. They should keep for up to 4 to 5 days.
Ingredients
How to Make Creme Caramel
For the custard, combine the milk and vanilla bean in a saucepan and bring it to a boil, stirring occasionally. Allow it to cool slightly.
In a large bowl, beat the eggs with the sugar. Remove the vanilla bean from the milk and beat it into the egg mixture until combined.
To make the caramel, heat the sugar in a small pan, rotating the pan but not stirring, until it is light amber.
Pour the caramel into the bottoms of six molds that are sitting in a large baking dish.
Pour the milk mixture into the molds. Pour hot water into the baking dish so it comes up the sides of the molds by one-third. Bake in a 180°C (350°F) oven until set, about 50 minutes.
Allow the custards to cool and then refrigerate them for at least 4 hours. Gently unmold the creme caramel by loosening the edges and inverting them onto serving plates. Serve and enjoy!
;Resize,width=712;)
;Resize,width=767;)
