Crème Caramel (5 ingredients)

One of the creamiest desserts ever created. 

Check out my 2 other Crème Caramel recipes:

Creme Caramel

3 Ingredients Creme Caramel

[Adapted and slightly modified from: Tastemade]

Level: Easy

Makes: 4-5 in 2oz ramekins 

Ingredients:

Caramel

• 80g sugar

Creme

• 60ml double cream
• ¼ can condensed milk
• 120ml milk
• 1 egg yolk
• 2 eggs

Directions:

1. Pre heat the oven to 160℃.
2. Beat all of the creme ingredients together in a mixing bowl.
3. For the caramel, heat up the sugar in a saucepan, stirring to dissolve and leave to caramelise on med/ high heat for about 5 mins or until it turns a shade or two lighter than the colour you desire. (Don't worry it'll continue to brown further)
4. Immediately pour a thin layer into your ramekins and swirl very quickly (as it will harden) and leave to set hard. 
5. Pour the creme mixture into the ramekins and place on a large baking tray of boiling water (bain-marie).
6. Bake for about 30 mins, leave to cool and refrigerate for at least 6 hours or overnight.
7. To serve, loosen the custard with a thin knife around the sides, turn the ramekin upside down onto another plate and tap out the baked creme caramel. The caramel should drizzle down the sides, forming a caramel puddle.

Crème Caramel 🍮 (3 ingredients)

Crème Caramel is a French upside-down flan or custard dessert with a layer of soft caramel on top and has delicately silky and smooth texture. 

This is my second Crème Caramel recipe~ Check out my first: http://sharmainesiahsweetstuff.blogspot.com/2014/04/creme-caramel.html?m=1

UPDATE:
NEW! 5 Ingredients Creme Caramel

Level: Intermediate 

Makes: 4 in 2oz ramekins

Ingredients:

(Caramel)

• ¼ cup sugar

• 1 tbs water

(Custard)

• 220ml milk

• 2 eggs

• 60g sugar

• a pinch of salt (optional)

• ½ tsp vanilla extract (optional)

Directions:

1. For the caramel, pour both ingredients into a sauce pan. Cook on medium heat, stirring constantly with a wooden spoon. When the sugar is completely dissolved, bring it to a boil without stirring until it turns caramel brown then remove from heat immediately. (Not the colour you want yet but it'll continue to turn darker.) 

2. Divide the caramel equally into prepared ramekins. Arrange ramekins in a big tray and set aside.

3. In another sauce pan, pour in the milk for the custard and bring it to a boil. Then let it cool for 10 minutes.

4. In a bowl, add in the remaining ingredients for the custard and beat until yellowish white.

5. Combine the milk and the egg mixture in the bowl, stirring constantly.

6. Fill the ramekins with the custard mixture and carefully pour boiling water into the tray, filling just halfway up the sides of your ramekins. 

7. Bake in preheated oven 180∘C (350∘F) for 30 minutes or until custard is set.

8. Remove ramekins from tray and serve warm or chilled in the refrigerator for at least 3 hours. To serve, run a knife around the edges, place a dish on top of the ramekin and turn upside-down. 

Crème Caramel

It's delicious & simple for everyday cooking...

Now let's get started! ;)

UPDATE similar recipes:

NEW! 3 Ingredients Creme Caramel
NEW! 5 Ingredients Creme Caramel


[Adapted and slightly modified from Food Lovers: Dessert published by Transatlantic Press]

Prep and cook time: about 40 minutes

Chill time: 3 hours

Level: Intermediate

Serves: 4

Ingredients:

• Scant 1 cup/ 175g sugar

• Scant 1/2 cup/ 100ml milk

• 2 eggs

• 2 egg yolks

• 1 cup/ 250ml whipping cream

• 2 cups/ 200g mixed berries or other fruits (optional)

Directions:

1. Preheat the oven to 170∘C (325∘F/Gas Mark 3). Put a deep baking pan (tin), three quarters filled with boiling water, in the oven.

2. Put 1/3 cup (70g) sugar in a heavy based saucepan and heat until lightly  caramelized. Put 1 tablespoon of the caramel into 4 shallow ovenproof dishes, measuring 4-5 inch (10-13 cm) in diameter.

3. Warm the milk in a pan. Put the eggs, egg yolks, remaining sugar, cream and warm milk in a bowl and whisk together. Strain through a sieve and pour on to the caramel in the dishes.

4. Place the filled dishes in the pan and cook in the oven for about 30 minutes. Test to see if they are cooked by inserting a toothpick (cocktail stick) in the centre. Leave to cool, and then chill in the refrigerator for at least 3 hours.

5. To serve, briefly dip the dishes in hot water, run the tip of a knife around the rim and turn out on to dessert plates. Serve with fruits of your choice.