Hello everyone!
I know it’s been too long since my last recipe, I tried keeping my once a month blog post schedule but time flies!…Yesterday I made the well known French dessert, Crème Caramel, at home and I thought it would be a nice addition to the French recipes on my blog. It’s honestly one of the easiest desserts you could ever make!…It has only four ingredients and its relatively quick to make. And you all know how delicious it is! 😀
Did you know different regions of the world have their own adaptation of this classic dessert? For example, in some parts of Latin America, it is eaten with dulce de leche. In Chile, it is even served with dulce de membrillo, which is quince jelly!… In Vietnam, it is called “banh caramel” and is sometimes made with coffee flavoured custard, being very popular all across the country.
If you haven’t ever made it at home, I really recommend you do so, because homemade food ALWAYS tastes better than store-bought, and it’s so much better for you too! And if it’s this easy to make, then why not give it a go, right?! 😀
I chose Eugenie’s recipe from her wonderful blog called “Eugenie Kitchen”, because it was the only recipe I found without cream. I rather make healthier desserts at home, and her recipe was perfect 🙂
Make sure to checkout Eugeine’s blog and youtube channel here.
Also, while you’re cooking, listen to this beautiful French music 😉
Ingredients:
-Milk (I used low fat): 500 ml
-Caster Sugar: 175 g
-Pure Vanilla Extract: 1 teaspoon
-Eggs: 3
-A pinch of salt
Method:
1- Leave four ramekins aside nearby, ready for the caramel. (It’s better if your ramekins are not chilled, to prevent them from cracking).
2- Add 1/3 cup (75g) of caster sugar with 1 table spoon water to a pan on low-medium heat. Keep stirring until all sugar gets dissolved.
3- Leave the pan on heat (while watching it!!!) until the sugar changes colour to light brown and you can smell caramel.
4- Pour the caramel quickly into the ramekins and set aside.
5- In a clean pan, bring the milk to the boil, then take it off heat and let it cool.
6- Meanwhile, beat the eggs, remaining sugar, vanilla extract together in a bowl, until well combined.
7- Preheat the oven to 170C.
8- Add the cooled milk through a sieve to the egg mixture, while constantly stirring the egg mixture (Tip: It might be easier to pass the milk through a sieve first to a jug. Then, pour the milk over the egg mixture).
9- Place the ramekins in an oven dish and fill the dish with hot water until halfway up the ramekins.
10- Bake in middle of the oven for 30 minutes. Afterwards, the custard should wiggle when the ramekin is slightly shaken.
11- Take the ramekins out of the hot water dish and place on oven rack to cool.
12- Place the ramekins in fridge overnight.
13- Before serving, run a knife around the edges of the custard and then flip to the serving dish gently. Garnish with berries, as desired.
Enjoy!!!~~~~ 🙂
Other Creme Caramels Around the World:
3- Vietnamese Kem Flan (made with condensed milk)
4- Chilean Leche Asada (Recipe in Spanish)
5- Chilean Leche Asada (Recipe in English)
Parisa's Kitchen 