Cream Caramel Recipe
Cream Caramel Recipe
Ingredients
For the Caramel
- 150 g caster sugar
- 3 tablespoons water
For the Custard
- 3 whole eggs
- 2 egg yolks
- 80 g caster sugar
- 1 tablespoon vanilla paste
- 500 ml milk, whole milk, UHT milk, or fresh milk can be used
Instructions
- 1
Place 150g caster sugar in a stainless steel pan. Add 3 tablespoons of water to the sugar in the pan. Place the pan on a low to medium heat. Do not stir the sugar with a spoon; instead, gently move or swirl the pan to distribute the heat. Allow the sugar to boil until it crystallizes slightly and then begins to turn a nice golden amber color. This process takes approximately 5 to 8 minutes. Monitor closely to prevent burning.
⏱️ 8 min
- 2
Once the caramel reaches the desired golden amber color, immediately remove it from the heat. Carefully pour the hot caramel into individual ramekins or cups, filling each approximately one-quarter of the way. Gently tilt and swirl each cup to coat the bottom evenly with caramel. Let the caramel sit and set in the ramekins for a few minutes.
⏱️ 5 min
- 3
To clean the caramel pan, add boiling hot water to it or add water and place it back on the stove. The hot water will melt the hardened sugar, making it easy to clean.
⏱️ 2 min
- 4
In a mixing bowl, combine 3 whole eggs and 2 egg yolks. Add 80g caster sugar to the eggs. Whisk the eggs and sugar together until they are well combined and smooth. Add 1 tablespoon of vanilla paste to the egg mixture and whisk again until fully incorporated.
⏱️ 5 min
- 5
In a saucepan, warm the 500ml of milk until it reaches a steaming point. Do not bring it to a full boil. Slowly pour the warm milk into the egg mixture while continuously whisking to temper the eggs and prevent them from scrambling.
⏱️ 5 min
- 6
Pour the custard mixture through a fine-mesh sieve into a jug or another bowl. This step ensures a super smooth custard texture, free from any small egg particles or chalazae.
⏱️ 2 min
- 7
Preheat your oven to 150°C (300°F). Pour the sieved custard mixture into the ramekins containing the set caramel, filling each cup about three-quarters of the way up. Place the filled ramekins into a larger, oven-safe tray.
⏱️ 5 min•🌡️ 150
- 8
Carefully pour hot water into the larger tray, creating a water bath (bain-marie). The water level should reach about halfway up the sides of the ramekins. Bake the cream caramels in the preheated oven at 150°C (300°F) for approximately 25 to 30 minutes. The cream caramels are done when they are firm to the touch but still have a slight bounce in the center.
⏱️ 30 min•🌡️ 150
- 9
Allow the cream caramels to cool completely before serving. This will take at least 2 hours.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Cream Caramel Recipe
For the Caramel
- 150 g caster sugar
- 3 tablespoons water
For the Custard
- 3 whole eggs
- 2 egg yolks
- 80 g caster sugar
- 1 tablespoon vanilla paste
- 500 ml milk, whole milk, UHT milk, or fresh milk can be used
Instructions
- 1
Place 150g caster sugar in a stainless steel pan. Add 3 tablespoons of water to the sugar in the pan. Place the pan on a low to medium heat. Do not stir the sugar with a spoon; instead, gently move or swirl the pan to distribute the heat. Allow the sugar to boil until it crystallizes slightly and then begins to turn a nice golden amber color. This process takes approximately 5 to 8 minutes. Monitor closely to prevent burning.
⏱️ 8 min - 2
Once the caramel reaches the desired golden amber color, immediately remove it from the heat. Carefully pour the hot caramel into individual ramekins or cups, filling each approximately one-quarter of the way. Gently tilt and swirl each cup to coat the bottom evenly with caramel. Let the caramel sit and set in the ramekins for a few minutes.
⏱️ 5 min - 3
To clean the caramel pan, add boiling hot water to it or add water and place it back on the stove. The hot water will melt the hardened sugar, making it easy to clean.
⏱️ 2 min - 4
In a mixing bowl, combine 3 whole eggs and 2 egg yolks. Add 80g caster sugar to the eggs. Whisk the eggs and sugar together until they are well combined and smooth. Add 1 tablespoon of vanilla paste to the egg mixture and whisk again until fully incorporated.
⏱️ 5 min - 5
In a saucepan, warm the 500ml of milk until it reaches a steaming point. Do not bring it to a full boil. Slowly pour the warm milk into the egg mixture while continuously whisking to temper the eggs and prevent them from scrambling.
⏱️ 5 min - 6
Pour the custard mixture through a fine-mesh sieve into a jug or another bowl. This step ensures a super smooth custard texture, free from any small egg particles or chalazae.
⏱️ 2 min - 7
Preheat your oven to 150°C (300°F). Pour the sieved custard mixture into the ramekins containing the set caramel, filling each cup about three-quarters of the way up. Place the filled ramekins into a larger, oven-safe tray.
⏱️ 5 min•🌡️ 150 - 8
Carefully pour hot water into the larger tray, creating a water bath (bain-marie). The water level should reach about halfway up the sides of the ramekins. Bake the cream caramels in the preheated oven at 150°C (300°F) for approximately 25 to 30 minutes. The cream caramels are done when they are firm to the touch but still have a slight bounce in the center.
⏱️ 30 min•🌡️ 150 - 9
Allow the cream caramels to cool completely before serving. This will take at least 2 hours.
⏱️ 120 min