Classic crème caramel. Take the crème caramels out of the oven, remove the ramekins from the tray Make these the day before - if you turn the caramel custard out too soon, the caramel stays in the bottom of the ramekins. Once the sugar has started to caramelize, watch it carefully. It takes just seconds for caramel to go from great to burnt.

What's the difference between a Crème Caramel and a Flan? Light creamy silky smooth textured classic crème caramel. It's everybody's favourite dessert and the fun thing is, it only requires a few ingredients. You can have Classic crème caramel using 11 ingredients and 16 steps. Here is how you cook it.

Ingredients of Classic crème caramel

You need of For the caramel.
It's of granulated sugar.
It's of hot water.
You need of The Milk.
You need of milk.
You need of sugar.
Prepare of vanilla extract.
It's of The eggs.
You need of whole eggs.
Prepare of egg yolks.
You need of sugar.

This classic crème caramel or also known as flan is an extremely simple dessert. It doesn't require such a long list of ingredients and moreover, everybody loves it! I mean, who doesn't love crème. There are many classic French foods found throughout the world, none more so than a crème au caramel - also known as crème caramel.

Classic crème caramel instructions

Heat the oven to 140 degree celsius and grease your ramekin or bowl with butter, prepare for the boiling water.
Place the sugar in a small non-stick pan and heat on a medium heat until the sugar turns brown..
The heating process will take about 5 minutes on a gentle heat. As soon as the sugar starts to turn brown, tilt the pan to distribute the liquid (you may get parts where the sugar hasn’t turned brown yet..
As soon as it starts to bubble, add 4 Tablespoons of boiling water (I measure the water into a cup so I can tip it in one go)..
As soon as you have added the water, swirl it around in the pan so it is combined with the sugar and turn off the heat..
Pour the caramel in to ramekins or bowl. Make sure the caramel covers the entire bottom of ramekins or bowl.
Place the ramekins in the baking tray and add cold water to the tray so the water level comes 2 - 3 cm up the sides of the ramekins..
Heat the milk and sugar in a pan on gentle heat. Keep the measuring jug that you used for your milk handy as we will need it..
Whisk the 2 eggs and 4 egg yolks together with the sugar on a medium speed. Try not to whisk so hard you get loads of bubbles. We don't want bubbles! When the milk has started to boil, transfer back to your measuring jug..
Keeping your mixer on a LOW speed, very slowly add the milk until everything is combined. Then add the vanilla.
Place your sieve over the measuring jug and transfer your mixture back into the jug through the sieve..
Pour the mixture into ramekins.
Make sure your water level in the baking tin is up to 2-3 cm high. Cover the baking tin with the sheet of foil and gently transfer to the oven and let it gently cook for 45 minutes. This method of cooking of often called Bain Marie..
Once 45 minutes is up, remove the tray from the oven and leave as it is with the foil over it until it cools. The caramel will still be cooking gently..
Now this is the hardest bit of the whole recipe. When cool, cover with some plastic wrap and leave in the fridge to chill for a minimum 3-4 hours..
When you are ready to serve, use a thin bladed sharp knife and run the blade around the sides of the ramekins, taking care not to wobble or slip with the knife - this will damage the set custard inside..

Learn how to make Classic Crème Caramel. For our crème caramel recipe, we wanted a custard that was creamy and tender enough to melt in our mouths, yet firm enough to The most important part of the crème caramel recipe, we discovered. Try our classic crème caramel recipe and other tempting dessert recipes at Red Online. Half-fill the roasting tin with hot water. Crème Caramel is a delicious vanilla custard that is baked with a layer of caramel on the bottom in a loaf pan, In Norway we call this for caramel pudding.