Crème Caramel

Ingredients:

For the Caramel:

1 ½ cups granulated sugar

½ cup water

For the Custard:

8 large eggs

600 ml sweetened condensed milk (2 x 300 ml cans)

600 ml whole milk (use the condensed milk cans to measure)

1 tsp vanilla extract

Preparation:

1. Preheat Your Oven:

Set your oven to 160°C/ 325°F145°Fan and prepare a deep baking dish or roasting pan for a water bath.

2. Make the Caramel:

Place the sugar in a medium saucepan, being careful not to let it touch the sides of the pot. Pour the water over the sugar gently without stirring. Turn the heat to medium-high and allow the sugar to dissolve and start bubbling.

Stay close by as the mixture changes color—starting pale yellow, then amber, and finally a rich, deep orange. This process will take about 15-20 minutes. Once the caramel reaches the desired color, swirl the pan gently to release any air bubbles.

Immediately pour the caramel into your cake pan, tilting the pan so the caramel covers the entire base evenly. Be cautious, as the caramel and pan will be extremely hot. The caramel will harden quickly, which is normal.

3. Then, prepare the Custard:

In a blender, combine the eggs, condensed milk, whole milk, and vanilla extract. Blend for a few seconds until smooth and well mixed. If your blender is small, you can blend the mixture in two batches. Don’t worry if there’s foam or bubbles on top of the mixture—they won’t affect the texture.

4. Assemble the Dessert:

Pour the custard mixture over the hardened caramel in the cake pan, filling it nearly to the top. Place the cake pan inside a larger baking dish and pour boiling water onto the sides into the larger dish until it reaches halfway up the sides of the cake pan. This water bath ensures even cooking and prevents the custard from cracking.

5. Bake the Crème Caramel:

Transfer the baking dish to the oven and bake for 45-50 minutes. Check the custard at the 40-minute mark by gently shaking the pan. If the custard ripples like water, it needs more time. It should jiggle slightly, like set jelly. You can also test by inserting a knife into the center—it should come out mostly clean with a few wet streaks. Continue baking and check every 5 minutes if it’s not done.

6. Cool the Custard:

Remove the pan from the oven and let it cool in the water bath for about an hour at room temperature. The custard will continue to set as it cools. Once cooled, transfer it to the refrigerator and chill for at least 4 hours or overnight.

7. Serve:

To release the custard, carefully run a knife along the edge of the pan, pressing the knife against the side to avoid cutting into the custard. If needed, briefly dip the bottom of the pan in warm water to loosen the caramel. Place a serving plate over the pan and invert it quickly. The custard should release easily, with the caramel forming a glossy sauce over the top.

Luscious French Crème Caramel