How To Make Creme Caramel

Crème caramel is a simply decadent way to end a meal. This custard dessert is similar to its relative crème brulee, but the caramel on this version is soft and warm in comparison to crème brulee’s burnt, hard topping. When making the custard, be careful not to heat the cream too much before mixing it with the egg or it will cook the egg when combined. To ensure that there is a smooth mixture, run it through a strainer to catch any egg parts and lemon pulp. The dessert is not very complicated, but it does take some patience. Cook the custard for about 35 minutes then allow the dessert to cool for 30 minutes before you plate it. Garnish with whatever fruits you are craving and you have an impressive dessert with little effort. In this video, Chef Susie will show you how to make a delightful crème caramel in just a few steps. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Crème Caramel Recipe

1 cup sugar
1/3 cup water
3/4 cup sugar
1/8 teaspoon salt
3 cups half and half
1 teaspoon vanilla extract
½ teaspoon lemon zest

1. Arrange 8, 6oz ramekins on a deep baking sheet or pan
2. Combine the first amount of sugar and the water in pot over low heat, when the sugar has dissolved raise the heat and watch for the caramel to turn an amber color. Remove from the heat and immediately divide between the ramekins trying to keep all of the caramel on the bottom. Set aside
3. In a bowl, mix the eggs and set aside.In a pot, gently warm the sugar, half and half, salt, vanilla, and lemon zest being careful not to simmer. The mixture should be just warm about 100 degrees. Pour the warm mixture over the eggs and wisk until well combined. Strain the mixture and divide between the ramekins
4. Fill the the pan the ramekins are in with water so the water is 1 inch making a water bath
5. Bake at 325 degrees for about 45-55 minutes until they are firm in the center. Cool for 30 minutes then refrigerate
6. When the custards are cool, run a knife around the inside edge of the ramekin and turn the ramekin upside down on a plate. When you lift the ramekin, the caramel from the bottom will pour over the custard

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