This crème caramel is one of my favourite desserts, consisting of a silky smooth vanilla custard and delicious caramel sauce. It is easy to make and perfect for any occassion.
This recipe is adapted from Poh Ling Yeow. It involves ingredients that you probably already have on hand, but does require some time and is best made the day before. As usual, just a few recipe notes:
- You can make this crème caramel in any dish you prefer. I like to use a 22.5cm glass pie dish, but you can use a 20cm cake tin or individual ramekins. The baking times may vary depending on the size of your tin.
- This recipe involves a wet caramel made with sugar and water. It is important that you brush down the sides of the pan with a wet pastry brush to prevent crystalisation. I like a very dark caramel as it provides a richer flavour, but you can of course make a lighter caramel if you prefer.
- When whisking the eggs and sugar together you do not want to incorporate too much air. It is important that any air bubbles are removed before it is baked.
Then, just a few important notes regarding baking and serving:
- This dessert is baked in a water bath, so make sure you have a tray that is large enough to fit your chosen dish. After it is baked, it needs to remain in the water bath for two hours to cool.
- The crème caramel needs to be refrigerated for at least four hours or overnight to chill completely, so this dessert can be made in advance.
- Your serving plate should be slightly larger than your chosen dish, and should have a slight lip to catch any caramel that runs down the side.
So I hope you enjoy the recipe, and let me know if you have any questions!
Crème Caramel
Adapted minimally from Poh Ling Yeow.
- 250g sugar, divided
- 40g water
- 600ml milk
- 1 tsp vanilla bean paste
- 4 large eggs, plus 1 egg yolk
- Preheat the oven to 220˚C.
- In a small saucepan over medium-low heat, boil 150g sugar and water until a pale-golden caramel forms. Make you stir the caramel occassionally and brush down the sides of the pan with a wet pastry brush to prevent crystallisation. At this stage, watch the caramel very closely as it will transform from a dark-amber colour to burnt within seconds. Remove the caramel from the heat a little before the desired colour is reached.
- Pour the caramel into the base of your chosen dish (such as 22.5cm pie dish, 20cm cake tin or individual ramekins). Working very quickly, swirl the caramel to coat the base and side of the dish evenly with caramel. Allow the caramel to set completely before using, about 10 minutes.
- In a small saucepan, heat the milk and vanilla bean paste together over medium heat until simmering but not boiling.
- In a medium bowl, whisk together the eggs, egg yolk and remaining 100g sugar until well combined but not frothy. Pour the hot milk into the egg mixture, a little at a time, whisking constantly to temper the eggs. You want to add the milk gradually so the eggs do not scramble.
- Pour the custard mixture into the prepared dish through a sieve to remove any lumps and air bubbles. If your custard looks very foamy, you may want to sieve the custard mixture several times before pouring it into the tin and use a spoon to remove any air bubbles.
- Place the crème caramel into a deep baking tray and fill halfway up the side of the dish with boiling water. Reduce the oven temperature to 180˚C, cover the dish with aluminium foil and bake for 1 hour or until the caramel is set but still jiggles a bit in the centre.
- Leave to cool in the water bath for at least two hours, then cover and refrigerate for at least four hours or overnight until chilled completely.
- To unmold, run a thin-bladded knife around the edge of the crème caramel, and then flip onto serving dish.