Creme Caramel. Custard + Confection Dessert Bakery online and retail sales. In a saucepan, cook the sugar and water until it is a dark golden brown (mahogany). Take the crème caramels out of the oven, remove the ramekins from the tray and set on a cooling rack.

This used to be the most popular dessert in French restaurants due to the profit margin and convenience of being. Crème Caramel - an elegant and absolutely delicious dessert known all over the world. What not to love to soft caramel on top, vanilla flavor and creamy. You can have Creme Caramel using 5 ingredients and 9 steps. Here is how you cook that.

Ingredients of Creme Caramel

You need 400 Grams of Condensed milk.
It's 4 of Eggs.
It's 2 Tablespoons of Sugar.
You need 1/4 Cup of Sugar.
You need 1/2 Teaspoon of Vanilla Essence.

Baking the crème caramel in a water bath is key for achieving that barely set, dense, and luscious consistency. Put the sugar in a small frying pan, preferably non-stick, and add the water. Crème Caramel - Maybe the Best Dessert Ever. The way the almost-burnt caramel layer gets fused on, becomes one with, the creamy custard is nothing short of magic.

Creme Caramel instructions

Heat 1/4 cup of sugar in the bowl you intend to make the pudding in.Make sure you keep swirling the melted sugar around to spread the heat..
Once all the sugar has melted and reached a golden brown..swirl the bowl around (using an oven mitt of course) so as to coat the sides and the bottom as well. Set aside..
In a separate pot, empty the can of condensed milk. Add equal part water. Add 2 table spoons of sugar and stir well until dissolved..
Once the sugar is dissolved heat the mixture on the stove until it almost boils. Set aside to cool..
Beat the eggs (whites & yolks) with the vanilla essence until it becomes foamy..
Mix in the cooled condensed milk mixture to the eggs and beat on medium for about a minute to aerate..
Finally, pour the mixture into the caramel coated bowl. Cover well with a cling wrap and double boil in a water bath on medium flame for about 35/40 mins..
To check..inset a skewer through the middle and check if it comes out clean. If so, remove from the water bath and set aside to cool..
Once it is completely cooled..you can flip it over on to a serving dish. The pudding should be firm but with a gentle wobble..

Before starting this Crème Caramel recipe, make sure you have organised all the necessary ingredients. While the caramel is slowly browning, place the ramekins in a deep-sided baking dish. Make social videos in an instant: use custom templates to tell the right story for your business. Post jobs, find pros, and collaborate commission-free in our professional marketplace. 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.