Easy Creme Caramel Recipe
This isn’t just any dessert; it’s that silky-smooth, melt-in-your-mouth kinda treat that makes you feel fancy even if you’re wearing sweatpants (guilty!). Creme caramel is basically creamy custard with a dreamy caramel topping that oozes down the sides. It’s surprisingly simple to make, and trust me, you’ll feel like a total rockstar when you nail it. So, grab your ramekins, and let’s get cooking!
Okay, so picture this: it’s a Sunday night, the kids are (finally!) asleep, and my husband, Mark, is trying to watch some action movie (eye roll). But then BAM! I pull out these little ramekins of Creme Caramel. Suddenly, he’s Mr. Sweet Tooth, and we’re both fighting over the last spoonful. Honestly, it’s become a Sunday night tradition. Sometimes, I even sneak one for breakfast… don’t judge me! It’s THAT good.
Why You’ll Love This Easy Creme Caramel Recipe
- It’s way easier than it looks. Seriously, if I can do it, anyone can.
- That caramel sauce? To DIE for. Seriously, I could drink it straight from the pan…but I don’t. Usually.
- It’s elegant without being stuffy. Perfect for impressing your friends or just treating yourself after a long day of, well, life.
- You probably have most of the ingredients already lurking in your fridge.
- Each bite is a symphony of flavors that is good for the soul.
How to Make It
Alright, buckle up, buttercups! Here’s how we’re gonna make this magic happen. First, we gotta get that caramel going. In a saucepan (medium heat, people, medium heat!), throw in your sugar and water. Now, here’s the tricky part: DON’T STIR. Seriously, resist the urge. Just let it bubble away until it turns a lovely amber color. Swirl the pan a bit if you’re feeling fancy, but no stirring! Once it’s ready, pour it into the bottom of your ramekins. Be careful, it’s HOT.
Next up, the custard! Whisk together your eggs, sugar, vanilla, and milk. I always add a pinch of salt because, well, salt makes everything better. Now, pour this mixture over the caramel in your ramekins.
Time for a water bath! Place the ramekins in a baking dish and fill it with hot water, about halfway up the sides of the ramekins. This is crucial for that silky-smooth texture, so don’t skip it!
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Bake in a preheated oven until the custard is set but still a little jiggly in the middle. Think wobbly pudding, not solid brick. Let them cool completely, then chill in the fridge for at least a few hours (or overnight!).
Finally, the grand finale: Unmold them! Run a knife around the edges of each ramekin, then invert them onto plates. That glorious caramel sauce will ooze out, and you’ll be in Creme Caramel heaven!
Ingredient Notes
- Sugar: Okay, so granulated sugar is the star for both the caramel and custard. I’ve tried using brown sugar in the caramel once (desperate times!), and it was… interesting. Not bad, just not classic.
- Eggs: Don’t even THINK about skipping these. They’re what give the custard that rich, creamy texture. I tried using egg whites once to be “healthy,” and it was a total disaster. Learn from my mistakes!
- Milk: Whole milk is best for that extra richness, but you can get away with 2%. I wouldn’t go any lower than that, though. Skim milk? Nope. Just nope.
- Vanilla Extract: Don’t skimp on the good stuff here! Real vanilla extract makes a HUGE difference. I once used imitation vanilla, and it tasted like… chemicals. Blegh.
- Water: We’re just using water for the caramel. Don’t go using any of the flavored stuff or weird additives. Just water, okay?
Recipe Steps:
- Prepare Caramel: Cook sugar and water without stirring until amber, then pour into ramekins.
- Mix Custard: Whisk eggs, sugar, vanilla, and milk.
- Combine: Pour custard mixture over caramel in ramekins.
- Bake: Place ramekins in a water bath and bake until set but still jiggly.
- Cool: Let cool completely, then chill in the fridge.
- Unmold: Run a knife around edges, invert onto plates, and serve.
What to Serve It With
Honestly? Nothing. It’s perfect on its own. Okay, maybe a dollop of whipped cream if you’re feeling extra fancy. Or a sprinkle of sea salt. But really, it’s a star all by itself.
Tips & Mistakes
- Don’t burn the caramel! It goes from golden to burnt real quick, so keep a close eye on it.
- The water bath is your friend. Don’t skip it! It prevents the custard from getting rubbery.
- Be patient! Let the Creme Caramel chill in the fridge for at least a few hours. It’s worth the wait, I promise.
- Don’t overbake. A little jiggle is good! It will set up more as it cools.
Storage Tips
Okay, so if you somehow manage to have leftovers (unlikely, but hey!), store them in the fridge, covered, for up to 3 days. And yes, you can totally eat it cold. I have, many times. It’s actually quite refreshing on a hot day. And breakfast? Go for it! No judgment here. Just hide it from the kids.
Variations and Substitutions
- Milk: Like I said, whole milk is best, but 2% works in a pinch.
- Sugar: I’ve tried using honey in the custard before, and it was okay, but it changes the flavor profile quite a bit. Not my favorite.
- Vanilla: Don’t even think about skipping it. Okay, maybe if you’re desperate, you could use almond extract, but it’s not the same.
- Liqueurs: Want to get a little boozy? Add a splash of rum or Grand Marnier to the custard mixture. Just don’t tell the kids!
- Citrus: Add some orange or lemon zest to the custard for a bright flavor.
Frequently Asked Questions
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Easy Creme Caramel Recipe
Ingredients
Main Ingredients
- 1 cup granulated sugar for caramel
- 2 cup whole milk
- 4 large eggs
- 0.5 cup granulated sugar for custard
- 1 tsp vanilla extract
- 0.5 cup heavy cream
- 0.25 tsp salt
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- In a small saucepan over medium heat, melt 1 cup of sugar until it turns into a golden caramel. Pour the caramel into a 9-inch round baking dish, tilting to cover the bottom evenly.
- In a mixing bowl, whisk together the eggs and 0.5 cup sugar until pale. Add the milk, cream, vanilla extract, and salt. Stir until combined.
- Pour the custard mixture over the caramel layer in the baking dish.
- Place the baking dish in a larger roasting pan. Fill the pan with hot water to halfway up the sides of the baking dish.
- Bake in the preheated oven for 45 minutes or until the custard is just set.
- Remove the dish from the water bath and let it cool completely. Refrigerate for at least 4 hours before serving.
- To serve, run a knife around the edges of the dish and invert onto a serving plate.
Notes
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