Crème caramel, the easy way

creme caramel

I’ve been making this dessert since I was a teenager – that means it’s really easy, right? ;) It’s got a silky texture to it that is hard to put in words. Just gorgeous!

I like to bake it in an angel cake tin because it bakes faster this way AND it makes the custard less prone to fall apart – at least that’s what I think ;)

I’m taking this one to Fiesta Friday :)

CRÈME CARAMEL

INGREDIENTS
100g (½ cup) sugar
1 tin sweetened condensed milk
1 tin milk (use the condensed milk tin to measure it)
200g double cream (if you only have single, it’s fine)
3 eggs

METHOD
Preheat oven to 170°C.
Place sugar in an angel cake tin and put it over medium heat until sugar melts completely and gets an amber colour – don’t stir, just swirl the tin so it melts evenly.

caramel

Remove from heat, swirl tin to cover the sides with the caramel and set aside.
Mix all the other ingredients together and pour it over the caramel.

bain marie

Place tin into a roasting tray filled with boiling water (bain-marie / water bath) and bake for about 50 minutes or until it is firm but still a little wobbly underneath.

ready

Leave to cool and invert onto a serving plate.

NOTES: If the top starts to brown long before it’s ready, cover with foil – I never needed to do this but it really depends on the oven.
Don’t mind if the caramel sets hard and makes a crackling sound as you pour the batter. Everything is fine and it will melt back once in the oven.
If after mixing the milks and eggs you get large bubbles, strain the mixture, otherwise the texture won’t be as silky.

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36 responses to “Crème caramel, the easy way

  1. Pingback: Fiesta Friday #11 | The Novice Gardener·

  2. My girlfriend makes really good flan. It’s her specialty dessert and she gave me her recipe. But every time I made it, it didn’t turn out quite right. Maybe I’ll give your creme caramel a try, instead. You make it sound so easy. I can handle this, you think?

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    • Surely! This recipe is very straightforward, no fancy techniques. Just have a look (and a little jiggle) after 40 minutes or so to check the consistency. If it’s firm on the surface with a little wobble, it’s ready :)

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  3. Your creme caramel is perfect and the first photo is stunning! I’ve never tried to do it by myself since this is a masterpiece of my grandmother, but using the condensing milk you’ve really intrigued me!

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  4. When I got married, almost 30 yrs ago, my cousin gave me a recipe much like this one, except that it has 8 oz cream cheese. It’s also very good and creamy. I love that you make it in an angel food pan … I’ll have to try that!

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  5. I have to admit I have never made creme caramel but my husband always orders this for dessert when we go out. Yours looks beautiful and so well made too.

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