CREME CARAMEL
These individual creme caramel desserts will be an instant classic. So sweet and creamy, everyone will want seconds, trust us.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
- In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
- Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
- With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.
CRèME CARAMEL
A perfect balance of lightness and indulgence - once you've mastered making caramel with our step by step guide this favourite is surprisingly easy to make
Provided by Mary Cadogan
Categories Dessert, Dinner, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Put the sugar in a small frying pan, preferably non-stick, and add the water. Heat slowly, stirring gently with a metal tablespoon until the sugar has dissolved. The base of the pan will no longer feel gritty when you run the spoon over it. (Step 1)
- Increase the heat under the pan and allow the syrup to bubble. As the water is driven off, the syrup will become thicker and the bubbles on the surface will get bigger. Do not stir the syrup during this time. (Step 2)
- Watch the syrup carefully and when it starts to turn golden at the edges, swirl the pan to ensure even colouring. Do not stir it. When the syrup has turned a rich golden caramel colour, remove from heat. (Step 3)
- Heat oven to 160C/140C fan/gas 3. Pour the caramel into ramekins. Bring the milk to simmering point.
- Put the eggs and yolks in a bowl with the sugar and whisk lightly together.
- Gradually whisk in the hot milk. Strain into a clean jug and add the vanilla, and liqueur, if using. Pour carefully into the prepared ramekins.
- Pour boiling water from the kettle into a roasting tin to come halfway up the sides of the ramekins. Bake for 15-20 mins until the custards are just set. Leave to cool, then chill for at least 4 hrs, or even overnight. The caramels can be made up to 3 days in advance.
- To turn out each caramel, run the point of a sharp knife around the top edge of each ramekin, place a dessert plate on top and invert. Give the ramekin and plate a sharp shake and carefully remove the ramekin.
Nutrition Facts : Calories 267 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 46 grams sugar, Protein 8 grams protein, Sodium 0.21 milligram of sodium
CHEF JOHN'S CREME CARAMEL
Creme caramel belongs on the short list for 'World's Greatest Dessert.' The way the almost-burnt caramel layer gets fused on, and becomes one with, the creamy custard is nothing short of magic.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
- Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.
- Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
- Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
- Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
- Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
- Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
- Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
- Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.
- To unmold, cover ramekin with a small plate, then invert. Chill before serving.
Nutrition Facts : Calories 328.3 calories, Carbohydrate 40.8 g, Cholesterol 243.9 mg, Fat 16.8 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 191.3 mg, Sugar 40.4 g
CREME CARAMEL
Steps:
- Preheat oven to 325 degrees F. For caramel, combine sugar and 1/2 cup water in a medium saucepan. Be sure all sugar granules are washed down from pot sides. Cook over moderate heat, swirling pan occasionally, until color is golden brown and mixture smells like caramel. Often you need to cook it a bit darker than you would imagine. This should take 10 to 15 minutes. Pour enough caramel into a 9-inch round cake pan to coat bottom and sides. Swirl to coat and reserve. Add remaining water to caramel in saucepan. Bring to a boil and cook over moderate heat until the sugar dissolves, about 5 minutes. Occasionally stir and brush down sides with a pastry brush dipped in cold water. This process prevents crystallization of the sugar. Set this caramel sauce aside at room temperature, then chill until serving time.
CREME CARAMEL
Steps:
- Preheat the oven to 325 degrees F.
- Place the sugar and water in a heavy-bottomed saucepot over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Let cool for at least 2 minutes.
- In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles. Strain though a sieve.
- Place 6 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding. Pour 6 ounces into each caramel-coated ramekin. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the custard mixture.) Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature for 5 minutes, then refrigerate until well chilled.
- To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.
CREME CARAMEL
Egg custards are quite simple to prepare, provided you follow the recipe directions! Avoid using excessive heat which will ruin the texture, stir the mixture constantly when cooking over direct heat & watch the mixture carefully as it thickens. I'm making this on Valentine's Day - its one of my hubby's favourite desserts!!
Provided by CountryLady
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Melt 1/2 cup of the sugar in a small skillet over medium heat, stirring, until its a light brown syrup; pour into 8 buttered ramekins or custard cups.
- Place ramekins into a shallow baking pan for easier handling; preheat oven to 300°F.
- Beat eggs, salt & remaining sugar in a large bowl with mixer at low speed until lemon coloured; gradually beat in milk & vanilla extract.
- Divide the custard mixture among the ramekins; pour HOT water into pan within 1 inch of top of cups.
- Bake for 1 hour until a knife inserted in the centre comes out clean.
- Remove ramekins from Baking pan & cool on wire rack; refrigerate.
- To serve, loosen the custard from the cups with the tip of a sharp knife; invert onto a dessert dish, letting the syrup run down onto the side of the dish.
EASY CREME CARAMEL
Easier because its made in a pan and not individual. This creme caramel can be refrigerated overnight as well.
Provided by kleigh83
Categories Dessert
Time 5h20m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 325°F.
- In a medium skillet, combine 1/2 cup of sugar with the water and cook over high heat until deep a deep amber color (about 4 min), swirling the pan occasionally.
- Immediately pour the caramel into an 8-by-4 1/2-by-3in metal loaf pan.
- Make sure you evenly coat the bottom.
- Let caramel harden.
- In a bowl, whisk the remaining (1/2 c.) of sugar, the milk, cream, eggs, and egg yolks.
- Pour custard into the pan with hardened caramel.
- Set this pan in a small baking dish and add enough water in baking dish to reach halfway up the side of the pan.
- Bake for 50 min (or until set around the edges but slightly soft in center).
- Remove pan of custard from baking dish and let cool to room temperature.
- Refrigerate until chilled (at least 4 hours).
- Remove from pan by running a thin knife around the custard and flipping it onto a plate.
- Cut into slices and serve.
More about "creme caramel recipes"
CRèME CARAMEL RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 259 per servingServings 8
- Make caramel: Set aside a 1 1/2- to 2-quart baking dish. In a small, heavy saucepan, bring 3/4 cup sugar and 3 Tbsp. water to a boil over medium-high heat, swirling pan until sugar dissolves, about 2 minutes. Let mixture boil undisturbed until caramel is a deep amber color, about 5 minutes. Immediately remove pan from heat and swirl to mix caramel. Pour into dish. Let cool.
- Prepare custard: Preheat oven to 350°F. In a saucepan, scald milk and cream over medium heat. In a bowl, whisk together eggs, yolks and remaining 1/2 cup sugar for 1 minute. Gradually whisk in hot milk mixture and vanilla. Pour mixture through a strainer onto caramel.
- Place dish inside a 13-by-9- inch baking dish. Pour hot water around custard dish to come halfway up sides. Bake until custard is set and golden on top, about 45 minutes. Remove dish from water bath and let cool for about 1 hour. Refrigerate until cold, about 3 hours.
- To unmold, run a thin sharp knife around sides of loaf. Invert a platter on top of loaf and flip over to turn out custard.
CRèME CARAMEL | RICARDO
From ricardocuisine.com
5/5 (75)Calories 140 per servingCategory Desserts
- In a saucepan, cook the sugar and water until it is a dark golden brown (mahogany). Divide among six 125 ml (1 / 2 cup) capacity ramekins. Allow to cool.
- Add the sugar and vanilla extract to the hot milk. Stir until the sugar has dissolved. In a bowl, beat the eggs. Whisk in the hot liquid. Pour into the ramekins.
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