Crème Caramel is a classic French dessert. It is a custard-like dessert made with eggs, sugar, and cream baked in caramelized sugar syrup.
Brief History and Origin
The origins of Crème Caramel can be traced back to 16th century France where it was known as “flan” or “flan de caramel”. The recipe consisted of eggs, milk, sugar, and cream cooked together in an oven until the mixture became custard-like. This dish was then served with either sweet syrup or melted butter on top. Over time, this recipe evolved to include more ingredients, such as vanilla extract and spices like cinnamon and nutmeg.
By the 18th century, Crème Caramel had become popular throughout Europe due to its delicious flavour profile and ease of preparation. It was often served at grand dinners or special occasions due to its luxurious taste. In the 19th century, Crème Caramel started to gain popularity in North America and was even served at the White House during President James K. Polk’s administration.
Crème Caramel – The Recipe
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Total time: 40 mins
- Servings: 6
Ingredients
- 140g caster sugar
- 3 tbsp. cold water
- 500ml whole milk
- 3 eggs,
- 2 egg yolks
- 100g white sugar
- 1 tsp. vanilla extract
- 2 tbsp. orange cognac
- Pinch of salt
Instructions
- Add sugar to a small frying pan over medium-low heat, pour water and stir to cook gently until sugar dissolves.
- Rise the temperature under the pan and let the syrup bubble, water will start to disappear, and the syrup will get thicker, do not stir.
- When the start becomes golden at the edges, whirl the pan and continue cooking until all the syrup turns golden, do not stir.
- When the colour of the syrup becomes rich golden caramel, take off from the heat. When slightly cool, pour the caramel into the ramekins.
- Prepare oven and preheat to 140 degrees C.
- Pour milk into a pan over medium heat and bring to a simmering.
- In the meanwhile, in a bowl, add sugar, yolks and eggs, whisk lightly, then slowly pour in hot milk. Strain the mixture into a jug, add vanilla and orange cognac, mix well and pour the mixture into the prepared ramekins.
- Arrange the ramekins in the roasting tin and pour hot water in the roasting tin until half of the ramekin’s sides are in the water.
- Transfer to the preheated oven and bake for 15 to 20 minutes or until set. When ready, remove from oven, leave to cool, then place in the refrigerator for at least 4 hours or until chilled.
- Remove the caramel carefully using a sharp knife around the edges of the ramekins, then put a pate on top and invert. Serve and enjoy!
Popular variations
Here are a few ways you can change this basic recipe to adjust it to your liking:
- Brown Sugar Creme Caramel: Add more flavour to this classic dessert using brown sugar. Its deep toffee-like flavour makes this dessert taste amazing.
- Coffee Crème Caramel:By adding coffee, you can elevate the flavour of this classic dessert by many folds.
- Vegan Creme Caramel:Don’t let being vegan stop you from enjoying this classic dessert!
- Spiced Crème Caramel:Spice things up and make this crème caramel warm, aromatic and more flavoursome.
- Pumpkin Creme Caramel:This recipe is perfect for the fall season. It is tasteful and perfect for the festive spirit.
