July 27, 2017
Creme caramel is a simple dessert that requires very few ingredients, yet is absolutely delicious. It wasn't always my favorite recipe though. When I was younger, I found this dessert almost too simple, and it didn't have any chocolate in it!
The recipe below comes from my grandmother. This post is quite spontaneous - I was recently in Paris and was talking to her about this dessert. She used to make creme caramel for most family gatherings & birthday celebrations. As we were talking about it, I asked her what the recipe was. Her answer: "there's no recipe, it's all in my head". That's when I knew it was meant to be shared (and written down!)
While this recipe requires little work, be mindful that it will need at least 5 hours after baking for the creme to set. However, this means that you can easily prepare this dessert the day before serving it.
Ingredients (for 6 people)For the creme4 cups, 2% milk2 tbsp, vanilla extract3 tbsp, granulated sugar1 packet, Alsa vanilla sugar5 eggs
For the caramel3 tbsp, granulated sugar1 tbsp, water
1. Preheat your oven to 350F.
2. Combine the milk, sugar and vanilla extract and heat up on the stove. When the milk is just about to boil, remove from the heat and let it cool. To speed up the cooling process, you can place cold water at the bottom of your sink, add ice, and place the saucepan in the ice cold water.
3. In the meantime, beat the eggs together with a fork.
4. Once the milk mixture is cool, slowly add the eggs to the saucepan and stir with a wooden spoon.
5. To prepare the caramel, in another saucepan, put the granulated sugar and the water on high heat. Stir once in a while. Be patient and the sugar will soon turn golden brown into caramel. Once ready, place the caramel in an ovenproof dish with a diameter of about 6 inches.
6. Add the milk mixture to the ovenproof dish on top of the caramel. It will look like the caramel goes up, but it will come down. Do not stir!
7. To bake the creme, we will use the "bain marie" method or hot water bath. Place cold water in a shallow dish and place the dish with the creme inside the dish filled with water.
8. Bake for 50 min. The creme is ready when the top is golden brown throughout. It is normal if the creme does not appear to be set at this point; it will set in the fridge later on.
9. Set the dish aside to cool down for ~45 min. Afterward, place in the fridge for at least 5 hours.
10. When ready to serve, run a knife along the edge of the dish. Place a large soup dish over the overproof dish, and flip them quickly. The creme will detach and fall into the soup dish with its exquisite caramel on top.
You can keep your creme caramel for up to 2 days in the fridge. Enjoy!