Creme Caramel is a delicious dessert, one of our favorite family spoon dessert recipes. I’m going to share with you the Best Creme Caramel Recipe that I use and cook in my home.
By the way, the first key is the ingredients’ quality for preparing the most delicious homemade creme caramel. I use organic milk and eggs for this recipe.
Of course, you can use other milk or egg quality, that you consume in your family, but for having the best flavor, I recommend the best ingredient that you can find in the market.
Are you a fan of spoon desserts? Also, you can try our Zuppa Inglese Recipe.
The ingredients for 10-12 Servings
For the caramel
- 150 g sugar
- 1-2 tbsp water
For the creme caramel liquid
- 1-liter organic non skimmed milk
- 6-medium eggs
- 120 g sugar
- 1-lemon peel
- 1-tbsp vanilla extract
Directions
- First, preheat the oven to 180 °C (350 °F).
- In an inox pan, mix 150 g sugar with the water to prepare the caramel. The water helps the sugar to melt and not burn. Stir the mixture until the sugar caramel is golden brown in low heat.
- While in another pan, heat the milk together with lemon peel.
- Then, divide the caramel into 12-heatproof bowls from 120 ml each of them and let it apart.
- Next, add to the milk the rest of the sugar and vanilla extract and mix until the sugar melts completely. Remove the heated milk from the heat and helping with a colander, remove the lemon peel from the boiled milk.
- Next, in a bowl, start to beat the eggs, and add the heated milk little by little mixing, in the way the eggs rich the milk temperature. Then, continue until adding all the heated milk to the egg’s bowl.
- As well, transfer the liquid mixture to the same ramekins that you add the caramel.
- In an oven baking dish, transfer all of them, and add boiling water for the water bath in the baking dish until half of the caramel bowls high. Keep in mind that the water doesn’t boil in the oven.
- Next, bake the creme caramel for 40-45 minutes, in the preheated oven, at 180 °C (350 °F). At the final result, the creme caramel will be golden brown on top, and well coagulated.
- Also, after baking, let it cool at the baking dish, and transfer it to a refrigerator.
- Finally, before serving, transfer in a plate inversing and serve the creme caramel cold.
Buon Appetit!
Conservation
To summarise, you can conserve the creme caramel for two days in the refrigerator, but better to consume it on the same cooking day.
Tips
If you don’t like vanilla or lemon taste, you can choose to use only one of them.
I use silicon ramekins for faster baking time.
My Last Thought