All Time Classic Crème Caramel
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: International
Ingredients/ Συστατικά
For the caramel
  • 1 cup granulated sugar
  • ½ cup water
For the crème
  • 200 ml / 7 fl. oz. milk 3.5%
  • 4 eggs
  • 200 ml / 7 fl. oz. heavy whipping cream
  • 1 tsp vanilla extract
Instructions/ Εκτέλεση
For the Caramel
  1. In a pot, in medium heat, put the sugar and water.
  2. Do not whisk, just swirl the pot.
  3. Just let it boil until it becomes medium amber.
  4. Take it off very carefully and fill either 6 to 8 ramekins or silicon muffin molds depending on the size or a big flan mold.
  5. Let the caramel become solid.
For the Cream
  1. In the meantime, in the same pot, make the cream.
  2. Pour the milk, the heavy whipping cream and simmer in medium low heat.
  3. Please be careful not to boil it.
  4. You should be able to put your finger in it without burning it.
  5. Whisk so as the remaining of the caramel to be dissolved in the cream.
  6. When all caramel has melted, take it off the stove and set it aside.
  7. Take a glass bowl whisk gently the eggs.
  8. Add the vanilla extract.
  9. Pour the milk/cream mixture on the eggs slowly whisking continuously but gently.
  10. Gently, because we do not want to have bubbles.
  11. When everything is incorporated, take a chinois and pass the batter through it.
  12. In this way, any pieces of egg, that were boiled when we threw the cream, will be removed from the end mixture.
  13. Then divide the crème on top of the caramel into the ramekins.
  14. Preheat oven to 160° C / 320° F.
  15. Next, take a deep baking pan, fill it with warm water up until its middle and place the ramekins or the big flan mold in the water.
  16. Above the ramekins place a piece of aluminum foil, to protect the surface from burning.
  17. Bake for an hour or a bit more.
  18. To test if it is ready, you inject a toothpick in the center.
  19. If the toothpick comes out clean, then it is done.
  20. It took me one hour and 10 minutes to bake.
  21. When ready take them out of the oven, let them cool completely and then put them in the refrigerator for 24 hours or more.
  22. To release from ramekin, sink for a few seconds in hot water and with a knife try to free the crème from the sides of the ramekin, put a plate on top and reverse.
  23. At this point, I must tell you that, it is very important not to skip any of the above steps, as they are all very important for making a good crème caramel.
Notes/ Σημειώσεις
Recipe from Greek gastronomer
Recipe by Culinary Flavors at