Cremé Caramel. A creme caramel is a baked custard dessert topped with runny caramel sauce. This used to be the most popular dessert in French restaurants due to the profit margin and convenience of being. In a saucepan, cook the sugar and water until it is a dark golden brown (mahogany).

The creme caramel is simply the one dessert you need to try if you haven't yet. Creme Caramel is one of the oldest and classic desserts I know but continue to be one of the favorites for many people and served all over the world. What not to love to soft caramel on top. You can cook Cremé Caramel using 4 ingredients and 11 steps. Here is how you cook it.

Ingredients of Cremé Caramel

Prepare 200 ml of Milk.
It's 200 ml of Fresh cream.
You need 200 gms of Sugar.
You need 1 tsp of Vanilla essence.

Take the crème caramels out of the oven, remove the ramekins from the tray and set on a cooling rack. When cool, transfer to the fridge overnight so that the caramel is absorbed into the custard. Creme Caramel, or milk leche, or custard flan, is an international favourite. The variation of names is a testament to how far reaching across the globe this favourite dessert really is.

Cremé Caramel instructions

Preheat oven at 160°c and set up a water bath inside..
In a pan, put 60 gm of sugar and let it heat. Do not stir. When it is caramelized, pour in ramekin moulds..
Heat another pan, add milk, cream and sugar. Heat till the sugar melts..
In a bowl break eggs and just mix them..
Now, in a single stream mix the milk mixture into the eggs..
Add vanilla essence and then strain the mixture..
Pour the mixture in ramekins till 3/4 and cover the ramekins with aluminium foil..
Place the ramekins in water bath. Make sure the water comes halfway to the ramekins..
Now bake till 35 to 40 minutes..
After baking put the ramekins in the refrigerator for 1 hour..
Demould and serve with whipped cream..

Baking the crème caramel in a water bath is key for achieving that barely set, dense, and luscious consistency. And the lemon juice will help prevent your caramel from crystallizing. This recipe comes out perfect every time and it's always a crowd-pleaser! A torch works best to get the sugar caramelized while keeping the rest of the custard cool. Put the sugar in a small frying pan, preferably non-stick, and add the water.