Baked Crème Caramel: the homemade recipe to make it perfect!
published on 11 March, 2021 at 10:09
How to make the creamiest creme caramel ever!
INGREDIENTS
INGREDIENTS
2 eggs
2 egg yolks
75g (6 tbsp) granulated sugar
450ml (2 cups) 2% milk
5ml (1 tsp) vanilla extract
A pinch of salt
45ml (3 tbsp) water
100g (½ cup) granulated sugar
5ml (1 tsp) lemon juice
5ml (1 tsp) lemon juice
Hazelnuts for decoration
METHOD
- In a large mixing bowl, whisk the whole eggs and egg yolks with the sugar.
Pour in the milk and whisk gently, and then whisk in the vanilla and salt. - Strain the mixture.
- Bring the water, sugar and lemon juice up to a full boil over high heat and prepare the caramel.
- Pour the caramel into the four ramekins and let it cool for a minute.
- Pour the custard mixture into the ramekins.
- Pour boiling water into the baking pan so that it comes halfway up the sides of the ramekins.
- Cover the baking pan with aluminum foil.
- Bake at 150°C/300°F for about 35 minutes.
- Remove the ramekins from the water bath to cool on and then chill completely, refrigerate 3-4 hours.
- Prepare the caramel hazelnut spikes for the decoration
- To serve, run a palette knife around the inside edge of a ramekin. Place a dessert plate over the ramekin and invert both. Lift the ramekin off, leaving the custard on the plate with the caramel as a sauce.
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