Creme Caramel is one of the very popular desserts that you might make for a family night treat in France. Some people liken it to flan, but I take issue with comparing it to flan because most people hate flan. Creme Caramel is awesome. In order to educate myself of the differences between the two, I did a little googling and found out that flan typically is made with lots of sugar (a cup in most recipes), condensed milk, evaporated milk and/or heavy cream, vanilla extract and eggs. Creme Caramel has much less sugar, real whole milk, a vanilla bean or vanilla sugar and eggs. So eggs are the common denominator. They really are different, though. So even if you hate flan, you must give creme caramel a chance.
Creme Caramel: (Printable recipe here)
For the caramel:
3 Tbsp sugar
1 Tbsp water
For the creme:
2 cups whole milk
1 pinch of salt
4 Tbsp sugar
1 vanilla bean or 1 tsp vanilla sugar
1. Preheat the oven to 350 degrees. To make the caramel, combine the water and sugar in a small saucepan. Heat on medium-high heat. Resist the urge to stir right away. Once the sugar starts to become golden, stir in any clumps of sugar that remain. They should melt in the caramel. Once all of the sugar is caramelized, remove from heat and pour into 4 ramekins. (Note, in the picture I thought I might be able to get 6 creme caramels out of my recipe. I was wrong…just go with 4).
4. Once the milk starts to boil, pour a small amount of hot milk into the eggs making sure you never stop whisking. If you do, you run the risk of cooking the eggs and ruining the smooth consistency of your creme. This is probably the hardest part of making creme caramel (and it’s not that hard, promise). Slowly add more and more hot milk, continuing to whisk the whole time.
5. Strain the mixture with a sieve and pour it into the ramekins. Place the ramekins in a bain marie (you can use any sort of cake pan filled partway up with cool water). Bake for 30-40 minutes. You know they are done when the centers just quiver a tiny bit. Allow to cool completely before serving.