How to make cream caramel in an easy and simple way
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How to make cream caramel
First: Ingredients:
1 cup sugar (for the caramel) 1 cup milk 1 cup heavy cream (or whipping cream) 3 large eggs 1 teaspoon vanilla extract A pinch of salt
Make the Caramel: Place the sugar in a clean saucepan over very low heat. Leave it undisturbed until it melts and caramelizes to a deep golden-brown colour. Do not stir the sugar; let the heat melt it evenly. Pour the Caramel: Once caramelized, immediately and carefully pour the hot caramel into your desired crème caramel mold or baking dish(es). Quickly swirl the mold to coat the entire base evenly. Be very careful as the caramel is extremely hot – do not touch it. Set aside. Prepare the Custard Mixture: In a mixing bowl, combine the milk, heavy cream, eggs, vanilla extract, and the pinch of salt. Whisk together gently with a hand whisk just until everything is well combined. Avoid whisking too vigorously, as you don't want too many air bubbles. Pour Custard over Caramel: Gently pour the custard mixture into the mold over the hardened caramel layer. If you see many bubbles, you can skim them off. Prepare the Water Bath (Bain-Marie): Find a larger baking pan or roasting tin that can hold your crème caramel mold(s). Place the mold(s) inside the larger pan. Carefully pour hot (not boiling) water into the larger pan, coming about halfway up the sides of the crème caramel mold. This ensures gentle, even cooking. Baking: Carefully place the entire setup (larger pan with mold and water) into a preheated oven at 160°C (320°F). Bake for approximately 50 minutes to 1 hour, or until the custard is just set. It should still have a slight wobble in the centre when gently shaken; it will continue to set as it cools. Cooling: Carefully remove the larger pan from the oven. Lift the crème caramel mold out of the water bath and let it cool completely on a wire rack at room temperature. Once cooled, cover it (e.g., with plastic wrap) and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and firm. Serving: To serve, run a thin knife or spatula around the edge of the custard to loosen it. Place a serving plate (with a slight rim to catch the caramel sauce) over the top of the mold. Quickly and confidently invert the mold and plate together. Lift off the mold carefully. The caramel sauce should drizzle over the custard. Enjoy!
It's generally best not to stir the sugar while it's caramelizing. Just let the heat melt it evenly. If needed, you can gently swirl the pan. Be extremely cautious when pouring the hot caramel into the mold; it gets very hot very quickly. For an extra smooth custard, you can strain the egg and milk mixture through a fine-mesh sieve before pouring it into the mold over the caramel.