My least favorite milk dessert might be creme caramel. This is one of the main reasons why such a well-known and beloved dessert takes place for the first time on such an old food blog. I cannot say that I do not like creme caramel, I eat it when I come across it, but in my life I have never longed for cream caramel or I have never chosen creme caramel among different dessert options. If there is a word for this, it is that word that explains my relation with creme caramel.
There is no notable reason for this. I just don’t enjoy it. There is also a Spanish version of creme caramel, by the way, flan. And unfortunately, it is the most popular of the limited dessert options of Spanish cuisine and the most frequently found on the lunch menus. So even if I don’t love creme caramel, I might be eating more creme caramel than someone who likes creme caramel. But if I had the chance to choose, I would always prefer crema catalana, creme brulee or panna cotta.
Although the creme caramel is a very simple dessert concerning the stage of making, we can call it a slightly exciting dessert because it involves a risk, the egg may be curdled while baking and the dessert is not solid but jelly, and it is not very possible to see it until you get it on the serving plate.
I use the milk after heating it to minimize the possibility of curdling of the eggs while cooking. In this way, eggs and milk come together by getting used to each other, and before the egg goes to the full cooking stage, it is kind of trained. This also minimizes the risk of egg smell. But of course it is not possible to null the risk. As I always do in recipes with lots of eggs, I will refer to the article I wrote in the lemon curd recipe. If you have problems with the egg smell, be sure to read this article.
I use ground vanilla in the recipe, but you can also use a pack of vanilin sugar instead.
How to Remove Creme Caramel From the Ramekins?
One of the most challenging stages of the recipe is removing desserts from containers without any trouble. Resting the dessert in the fridge overnight and keeping the containers in boiling water before serving is very convenient, but it is not enough on its own. If you love creme caramel and you often do or plan to do it, you can buy creme caramel containers with a narrow bottom. It will be much easier to remove the dessert from these containers. If you are using flat soufflé ramekins like me, it is the most practical way to dispart the dessert from the ramekin using a thin and sharp knife.
- 500 ml milk,
- 3 eggs,
- 1/2 cup sugar,
- Ground vanilla with the tip of the knife.
- 4 tablespoons of sugar,
- 3 tablespoons of water.
- For caramel, take sugar and water in a sauce pan and put it on the stove,
- Stirring often, cook until you reach a bright brown color,
- As soon as you remove the caramel from the heat, share it in four ramekins,
- Take the milk and vanilla in a saucepan, heat until it starts to boil and remove from the heat,
- Beat eggs and sugar in a deep bowl,
- Add the milk little by little and beat quickly,
- Collect the foam that accumulates on top,
- Share the mixture into ramekins,
- Arrange the ramekins into a baking tray and add boiling water to 1/3 of the ramekins,
- Bake in a preheated oven at 180 degrees and for about 30 minutes.,
- Remove the ramekins from the oven and out of the water and let stand until they reach at room temperature,
- Then put it in the fridge and rest overnight,
- The next day, put the ramekins in a bowl of boiling water for 5-10 minutes.,
- Dispart the desserts from the sides of the bowl with a knife and turn them upside down and take into the serving plates.
Enjoy your meal…