Easy Dessert Recipes: Creme Caramel
When I was a girl I had a little red book for keeping the easy dessert recipes that my mum and grandma taught me and one my favorite by far was delicious Creme Caramel.
I remember how much I used to love making the caramel itself because to me it was like working magic, watching the sugar slowly melting into the water and then changing color until it was just brown enough not to become bitter. The bubbles were fascinating to me.
I also loved shaking the little puddings out of their moulds when they were ready to be served.
These are great childhood memories of a little girl who was raised by a top class Italian chef.
Today I make Creme Caramel when I have too much milk in the fridge because the recipe is actually very simple and doesn't require anything special so it can be made on the spot.
It has become family favorite, although my son prefers not to have the caramel on the top (or bottom! ) of his.
I use the special little tin receptacles, but they work just as well in any oven proof cups just like ones you would use for Creme Brulee and these are made of ceramic.
Or you could make one large pudding using an oven proof dish. This option allows you to decorate the top of the pudding with piped cream.
Although this is an easy recipe, I urge you to follow the instructions for making the caramel closely because there is a knack to it.
- Remember that the water in the Bain-marie must never boil or the Creme Caramel will get bubbly and become more like a sponge, and we are aiming for a nice smooth pudding texture.
- Once the puddings have cooled down put them in the fridge until you're ready to serve them.
- If you leave them in the fridge overnight the caramel will soften and more will spill out over your pudding when you tip it out..
- Serve them cold. Turn them out into a serving bowl. To loosen them run a knife round the edge, then turn the cup over onto the bowl and give it shake. The pudding will drop out with the caramel on the top. I serve with fresh single cream.
I hope you enjoy making these as much as I have over the years.
Prep Time: 30 minutes
Total Time: 1.30
- 1 1/2 pints milk
- 1 piece of lemon peel
- 3 large eggs
- 3 tablespoons of soft brown sugar
- 8 tablespoons of white sugar
- 1 tablespoon of hot water
- Preheat the oven to gas mark 2 (300F (150C)
- Boil the milk with the lemon rind in it and let it cool. Once cooled remove the lemon rind and put it to one side
- Put the 8 tablespoons of sugar in a dry, clean, medium size saucepan and heat. On a very low flame
- Do not stir the sugar. Just gently swirl the pot around to stop it sticking because if you stir it with a spoon the sugar will turn to crystals. When the sugar starts to melt and bubble and go dark watch out because it will quickly burn. Take it off the heat if you think it is getting dark too quickly.
- Take the melted & caramelized sugar of the heat and VERY CAREFULLY. Immediately pour a little in each ramekin or at the bottom of your ovenproof dish if you're making a large pudding. Put to one side.
- Whisk the eggs and soft brown sugar together
- Pour the eggs into the warm milk and whisk until they are completely blended
- Strain the mixture and fill each each ramekin or your large dish to almost the brim covering the caramel.
- Place on a baking tray and take to the oven. Fill the tin two-thirds its depth
- Bake for one hour. Check with a toothpick - prick the center - it should come out clean
Here's another one of my easy dessert recipes that kids love: Frozen Banana and Chocolate Bites Better than banana ice cream!
Do you prefer your creme caramel with or without the caramel? Let me know if you need more information about how to make this recipe. Please leave a comment. Thanks for your visit.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2013 Giovanna