Crème Caramel, also known as Flan, is a rich, silky dessert that hails from French culinary tradition. With its smooth texture and delicate vanilla flavor, this caramel custard is the epitome of indulgence. Its glossy caramel top, paired with the creamy custard beneath, creates a perfect balance that pleases both the eyes and the palate. This dessert is a wonderful way to end any meal, and its simplicity makes it a great choice for both novice and experienced cooks.
Ingredients:
- 1 cup granulated sugar (for caramel)
- 3 tablespoons water (for caramel)
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar (for custard)
- 4 large eggs
- 2 teaspoons pure vanilla extract
- Pinch of salt
Instructions:
- Preheat your oven to 325°F (160°C) and prepare a 9-inch round baking dish by setting it aside.
- To make the caramel, place 1 cup of granulated sugar and 3 tablespoons of water in a medium saucepan over medium heat. Stir gently until the sugar dissolves, and then stop stirring.
- Allow the sugar to cook undisturbed until it turns a golden amber color. Swirl the pan occasionally for even heating, but avoid stirring to prevent crystallization. Once the caramel reaches the desired color, immediately pour it into the bottom of your prepared baking dish. Swirl the dish gently to coat the bottom with the caramel. Set aside to cool and harden.
- In a separate saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is warm but not boiling. Stir occasionally to prevent it from scorching.
- In a mixing bowl, whisk together the 1/2 cup of sugar, eggs, vanilla extract, and a pinch of salt. Whisk until smooth and well combined.
- Gradually pour the warm milk and cream mixture into the egg mixture, whisking constantly to prevent the eggs from curdling. Once fully combined, strain the custard mixture through a fine mesh sieve to ensure a smooth texture.
- Carefully pour the custard mixture into the caramel-coated baking dish. Place the baking dish inside a larger roasting pan, and fill the outer pan with hot water until it reaches halfway up the sides of the baking dish (creating a water bath).
- Bake for 45-55 minutes, or until the custard is set but still slightly jiggly in the center. To test doneness, insert a knife or toothpick into the center – it should come out clean or with a few moist crumbs.
- Remove the crème caramel from the oven and let it cool at room temperature. Once cooled, refrigerate for at least 4 hours, or overnight, to allow it to fully set.
- To serve, run a knife around the edge of the custard to loosen it from the dish. Invert the crème caramel onto a serving plate, allowing the caramel to flow over the custard. Slice and enjoy!
Crème Caramel is a dessert that showcases the beauty of simple ingredients transformed into something extraordinary. The creamy custard combined with the rich caramel sauce creates a delightful treat that melts in your mouth, making it a perfect dessert for any occasion. With its versatility and timeless appeal, this dessert continues to be loved by many and is sure to impress anyone lucky enough to indulge in it.