Crème Caramel by @millsandbuns

35 min
Hard

4 servings

🍬

60 g

Sugar

💧

15 ml

Water

🥛

250 ml

Milk

🍬

50 g

Sugar

🌼

15 ml

Vanilla Extract

🥚

1

Egg

🟡

36 g

Egg Yolks

Preparation Steps

  1. Step 1/11

    Preheat the oven to 160°C (320°F). Place the 2 ramekins inside the roasting pan and set aside.

    🍮ramekin
    🍲roasting pan

  2. Step 2/11

    Add 60 g granulated sugar and 1 tablespoon water to the heavy-bottomed saucepan. Cook over medium heat until the syrup becomes deep golden caramel.

    granulated sugar
    water
    🥘heavy-bottomed saucepan
    🥄measuring spoon

  3. Step 3/11

    Immediately divide the hot caramel between the 2 ramekins, coating each base with a thin layer. Leave the caramel to cool and harden.

    granulated sugar
    water
    🍮ramekin
    🥘heavy-bottomed saucepan

  4. Step 4/11

    Pour 250 ml whole milk into the heavy-bottomed saucepan. Add 50 g granulated sugar and 1 tablespoon vanilla extract.

    whole milk
    granulated sugar
    vanilla extract
    🥘heavy-bottomed saucepan
    🫙measuring jug
    🥄measuring spoon

  5. Step 5/11

    Heat the milk mixture over medium heat until it reaches a gentle simmer. Remove the saucepan from the heat.

    whole milk
    granulated sugar
    vanilla extract
    🥘heavy-bottomed saucepan

  6. Step 6/11

    Whisk 1 whole egg and 2 egg yolks together in the mixing bowl until smooth.

    whole egg
    egg yolk
    🥣mixing bowl
    🌀whisk

  7. Step 7/11

    Slowly stream the hot milk mixture into the eggs while whisking continuously. Keep whisking until the custard is evenly combined.

    whole milk
    granulated sugar
    vanilla extract
    whole egg
    egg yolk
    🥣mixing bowl
    🥘heavy-bottomed saucepan
    🌀whisk

  8. Step 8/11

    Strain the custard through the fine-mesh sieve into the measuring jug. Pour the strained custard over the hardened caramel in the ramekins.

    whole milk
    granulated sugar
    vanilla extract
    whole egg
    egg yolk
    🫗fine-mesh sieve
    🫙measuring jug
    🍮ramekin

  9. Step 9/11

    Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins. Avoid splashing water into the custard.

    water
    🍲roasting pan
    🍮ramekin
    🫙measuring jug

  10. Step 10/11

    Bake the custards for 15 to 20 minutes at 160°C (320°F). Remove them when the edges are set and the centers still wobble slightly.

    🍲roasting pan
    🍮ramekin

  11. Step 11/11

    Cool the ramekins to room temperature, then chill until cold and fully set. Run a spatula around each edge and invert onto serving plates to demould.

    🍮ramekin
    🥄spatula

Composition

Ingredients

Types

Liquids, Flavorings, Eggs

Ingredients

Sugar, Water, Milk, Vanilla extract, Egg, Egg yolks

Allergens

Egg

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Nut-free, Soy-free

Calories

236 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 38g, Sugars: 37g, Fat: 6g, Saturated fat: 3g, Fiber: 0g

Nutritional Information

Minerals

Calcium: 150mg, Phosphorus: 140mg, Potassium: 210mg, Sodium: 70mg

Vitamins

Vitamin A: 145µg, Vitamin D: 1.5µg, Vitamin B12: 0.8µg, Riboflavin: 0.25mg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

ramekin, heavy-bottomed saucepan, mixing bowl, whisk, fine-mesh sieve, measuring spoon, measuring jug, roasting pan, spatula

Appliances

oven, stovetop

Type

Type

Type Of Dish

Dessert, Custard

Occasions

Dinner party, Celebration, Weekend treat, Romantic dinner

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Silky, Creamy, Smooth, Jiggly, Tender

Flavors

Sweet, Caramelized, Vanilla, Milky, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because the dessert contains milk and egg), fridge : 3 days (Store covered in the ramekins or an airtight container,Keep at or below 4°C,Demould shortly before serving), freezer : 1 month (Not recommended because freezing can make the custard watery and grainy,Freeze only if necessary in an airtight container)