Silky Vanilla Creme Caramel Delight
Indulge in the creamy elegance of Silky Vanilla Creme Caramel, a classic French dessert that combines a luscious egg custard with a silky caramel topping. The beauty of this recipe lies in its simplicity, using just a few ingredients to create a luxurious treat for any occasion, especially on Valentine's Day. As the rich flavors meld together, the gentle sweetness of caramel and the soothing hints of vanilla make this dessert irresistible. Perfect for impressing loved ones, this delightful custard is a timeless favorite that will leave a lasting impression.
8
Servings
350
Calories
5
Ingredients
Ingredients
granulated sugar
1 cup (divided (1/2 cup for caramel, 1/2 cup for custard))
eggs
5 (large, preferably at room temperature)
salt
1/4 teaspoon (fine sea salt)
milk
3 cups (whole milk for creaminess)
vanilla extract
1 1/2 teaspoons (pure vanilla extract for best flavor)
Instructions
1
Start by preparing the caramel: In a small heavy-bottomed skillet, melt 1/2 cup of the granulated sugar over medium heat, stirring consistently until the sugar turns a light golden brown. Quickly pour the caramel syrup into the bottom of 8 buttered ramekins, coating the bottom evenly. Set aside to cool and harden.
2
Preheat your oven to 300°F (150°C). Meanwhile, gather a shallow baking pan that can hold the ramekins comfortably.
3
In a large mixing bowl, beat the eggs and remaining 1/2 cup of sugar together at low speed until the mixture is pale and lemon-colored. Add the salt, milk, and vanilla extract, mixing gently until well combined, ensuring not to create too many bubbles.
4
Carefully divide the custard mixture evenly among the prepared ramekins over the set caramel. Then, place the ramekins in the shallow baking pan, and pour hot water into the pan until it reaches about 1 inch up the sides of the ramekins. This water bath will help cook the custards gently.
5
Bake for approximately 1 hour, or until a knife inserted into the center comes out clean and the custard is set but still slightly jiggly.
6
Remove the ramekins from the water bath and let cool on a wire rack for about 30 minutes. Transfer the cooled ramekins to the refrigerator and chill for at least 4 hours or overnight.
7
To serve, run a sharp knife around the edges of the custards to loosen them. Invert each ramekin onto a dessert plate, allowing the caramel sauce to flow over the edges and create a beautiful glaze.
Nutrition Information
16.25g
Fat
40g
Carbs
8.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Silky Vanilla Creme Caramel Delight?
It is a classic French dessert that combines a luscious egg custard with a silky caramel topping.
How many ingredients are needed for this recipe?
This recipe requires 5 main ingredients: granulated sugar, eggs, salt, milk, and vanilla extract.
How long does the creme caramel need to bake?
The custard should bake for approximately 1 hour at 300°F (150°C).
How do I know when the custard is finished baking?
The custard is ready when a knife inserted into the center comes out clean and it remains slightly jiggly.
What is the serving size for this recipe?
This recipe yields 8 servings.
How many calories are in one serving?
Each serving contains 350 calories.
What type of milk is recommended for the best flavor?
The recipe calls for 3 cups of whole milk to ensure maximum creaminess.
How do I prepare the caramel topping?
Melt 1/2 cup of granulated sugar in a small heavy-bottomed skillet over medium heat, stirring until it turns light golden brown.
What is the purpose of the water bath?
The water bath helps cook the custards gently and evenly by surrounding the ramekins with hot water.
How long should the dessert chill before serving?
The custards should be chilled in the refrigerator for at least 4 hours or overnight.
How do I remove the custard from the ramekin?
Run a sharp knife around the edges to loosen the custard, then invert the ramekin onto a dessert plate.
What is the protein content per serving?
Each serving provides 8.75g of protein.
How much fat is in this dessert?
There are 16.25g of fat per serving.
What are the carbohydrate levels for this recipe?
Each serving contains 40g of carbohydrates.
Should the eggs be at a specific temperature?
Yes, it is preferable to use 5 large eggs at room temperature.
What kind of salt should be used?
The recipe suggests using 1/4 teaspoon of fine sea salt.
How much vanilla extract is required?
You will need 1 1/2 teaspoons of pure vanilla extract.
What speed should I use to beat the eggs and sugar?
The eggs and sugar should be beaten together at low speed until the mixture is pale and lemon-colored.
How deep should the water be in the baking pan?
The hot water should reach about 1 inch up the sides of the ramekins.
Does this recipe contain fiber?
No, there is no fiber listed for this recipe.
What category does this recipe fall into?
This recipe is categorized as a Dessert.
Is this a good recipe for Valentine's Day?
Yes, it is described as a luxurious and delightful treat perfect for impressing loved ones on Valentine's Day.
How much sugar is used in the custard versus the caramel?
The 1 cup of granulated sugar is divided evenly: 1/2 cup for the caramel and 1/2 cup for the custard.
What is the texture of the caramel syrup once poured?
The caramel syrup will cool and harden in the bottom of the ramekins before the custard is added.
Should I butter the ramekins?
Yes, the instructions specify using 8 buttered ramekins.
What should the consistency of the egg mixture be before adding milk?
The mixture should be pale and lemon-colored.
How long should the ramekins cool on a wire rack?
They should cool on a wire rack for about 30 minutes before being moved to the refrigerator.
Is it important to avoid bubbles when mixing?
Yes, you should mix gently to ensure you do not create too many bubbles in the custard.
What kind of pan should I use to melt the sugar?
A small heavy-bottomed skillet is recommended for melting the sugar.
Can I prepare this recipe a day in advance?
Yes, the recipe suggests chilling the custards for at least 4 hours or overnight, making it ideal for advance preparation.