Best 20 Creme Caramel Recipes

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Crème caramel, also known as flan or caramel custard, is a classic dessert that combines the rich flavors of caramel and custard. This delectable treat has been enjoyed for centuries, originating in Spain and becoming popularized in France and beyond. Crème caramel consists of a smooth and creamy custard base with a layer of caramelized sugar on top. The custard itself is typically made from milk, eggs, sugar, and flavorings such as vanilla or almond extract. The caramel layer is created by heating sugar until it melts and turns a deep golden brown, which is then poured into a baking dish and allowed to cool. When baked, the custard and caramel come together to form a delightful dessert that is both indulgent and comforting.

Here are our top 20 tried and tested recipes!

CREME CARAMEL



Creme Caramel image

These individual creme caramel desserts will be an instant classic. So sweet and creamy, everyone will want seconds, trust us.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 5

1 1/2 cups sugar, divided
3 cups whole milk
2 large eggs plus 3 large egg yolks
1/8 teaspoon fine salt
2 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
  • In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
  • Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
  • With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.

CHEF JOHN'S CREME CARAMEL



Chef John's Creme Caramel image

Creme caramel belongs on the short list for 'World's Greatest Dessert.' The way the almost-burnt caramel layer gets fused on, and becomes one with, the creamy custard is nothing short of magic.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 1h35m

Yield 4

Number Of Ingredients 10

cooking spray
½ cup (scant) white sugar
1 large egg
3 large egg yolks
¼ teaspoon salt
¼ cup white sugar
½ cup creme fraiche
½ cup whole milk
1 teaspoon vanilla extract
½ teaspoon orange cognac (such as Grand Marnier®)

Steps:

  • Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
  • Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.
  • Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
  • Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
  • Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
  • Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
  • Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
  • Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
  • Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.
  • To unmold, cover ramekin with a small plate, then invert. Chill before serving.

Nutrition Facts : Calories 328.3 calories, Carbohydrate 40.8 g, Cholesterol 243.9 mg, Fat 16.8 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 191.3 mg, Sugar 40.4 g

COFFEE-CARAMEL CRèME BRûLéE



Coffee-Caramel Crème Brûlée image

The custard in this clever crème brùlée tastes just like a rich caramel cappuccino.

Provided by Sarah Patterson Scott

Categories     Coffee     Milk/Cream     Egg     Dessert     Broil     Valentine's Day     Engagement Party     Bon Appétit

Yield 8 servings

Number Of Ingredients 8

2 cups heavy whipping cream, divided
1/4 cup dark-roast coffee beans (such as French roast; about 3/4 ounce), crushed with mallet in plastic bag
1 cup sugar, divided
1/2 cup water
2 cups half and half
8 large egg yolks
1/4 teaspoon salt
8 teaspoons raw sugar*

Steps:

  • Bring 1 cup cream and coffee beans to simmer in heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.
  • Preheat oven to 325°F. Stir 2/3 cup sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.
  • Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup.
  • Arrange eight 2/3- to 3/4-cup ramekins or custard cups in roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up sides of ramekins or custard cups.
  • Bake custards until just set in center, 65 to 70 minutes. Transfer custards from water bath directly to refrigerator. Chill uncovered until cold, at least 3 hours and up to 1 day.
  • Sprinkle top of each custard with 1 teaspoon raw sugar. Using kitchen torch, melt sugar on each custard until deep amber. (Alternatively, preheat broiler. Arrange custards on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.) Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften). Serve custards cold.

EASY CARAMEL FLAN (CREME CARAMEL)



Easy Caramel Flan (Creme Caramel) image

This is so good and so easy. I found this recipe after my husband started getting nostalgic about his years spent in Northern Spain. He absolutely loves it when I make it and thinks it's very close to what he would get in Spain. It comes together quick since you barely need to measure anything.

Provided by C. Taylor

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 6

3/4 cup sugar
4 eggs
1 (14 ounce) can condensed milk
1 (12 ounce) can evaporated milk
1 tablespoon vanilla extract
boiling water, for baking in

Steps:

  • Preheat oven to 325.
  • Brown sugar in a saucepan till a medium dark golden brown, but not burnt and then QUICKLY transfer to the bottom of a pie plate(you may add a few tablespoons of water to help it melt).
  • In a large bowl beat the eggs and then add the 2 cans of milk and vanilla extract, mixing well.
  • Pour mixture into pie plate.
  • Using a larger pan that the pie plate will fit in, fill half way with the boiling water, place in oven, and then place pie plate in the middle of the large pan.
  • Bake for approximately 45 - 55 minutes. The center should be soft and firm but not liquidly.
  • Let cool and then after running a knife around the edge to seperate, flip over onto a serving dish.

Nutrition Facts : Calories 339.5, Fat 10.2, SaturatedFat 5.6, Cholesterol 123.3, Sodium 148, Carbohydrate 52.1, Sugar 47.7, Protein 10.2

CARAMEL CREME BRULEE



Caramel Creme Brulee image

This recipe comes out perfect every time and it's always a crowd-pleaser! A torch works best to get the sugar caramelized while keeping the rest of the custard cool. You may want to use more sugar to create a thicker, more even crust on top. -Jenna Fleming, Lowville, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 14 servings.

Number Of Ingredients 7

4-1/2 cups heavy whipping cream
1-1/2 cups half-and-half cream
15 large egg yolks, room temperature
1-1/3 cups sugar, divided
3 teaspoons caramel extract
1/4 teaspoon salt
1/3 cup packed brown sugar

Steps:

  • Preheat oven to 325°. In a large saucepan, heat whipping cream and cream until bubbles form around sides of pan; remove from heat. In a bowl, whisk egg yolks, 1 cup sugar, extract and salt until blended but not foamy. Slowly stir in hot cream mixture., Place an ungreased broiler-safe 13x9-in. baking dish in a baking pan large enough to hold it without touching the sides. Pour egg mixture into dish. Place pan on oven rack; add very hot water to pan to within 1 in. of top of dish. Bake until center is just set and top appears dull, 40-50 minutes. Immediately remove dish from water bath to a wire rack; cool 1 hour. Refrigerate until cold., Mix brown sugar and remaining sugar. To caramelize topping with a kitchen torch, sprinkle custard evenly with sugar mixture. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour., To caramelize topping in a broiler, let custard stand at room temperature 30 minutes. Preheat broiler. Sprinkle custard evenly with sugar mixture. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Serve immediately or refrigerate up to 1 hour.

Nutrition Facts : Calories 452 calories, Fat 35g fat (21g saturated fat), Cholesterol 298mg cholesterol, Sodium 86mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 6g protein.

CARAMEL APPLE CREME BRULEE



Caramel Apple Creme Brulee image

Here's the cream of the apple dessert crop. Fruit, caramel and cinnamon flavors enhance the rich, velvety custard. Served warm or chilled, it's a classic end to a meal. -Cheryl Perry, Hertford, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 6 servings.

Number Of Ingredients 8

3 medium tart apples, peeled and thinly sliced
6 tablespoons caramel ice cream topping
1/4 cup sugar plus 4 tablespoons sugar, divided
1/4 cup plus 2 tablespoons packed brown sugar, divided
1/2 teaspoon ground cinnamon
2 cups heavy whipping cream
5 large egg yolks, beaten
1 teaspoon vanilla extract

Steps:

  • Place apples in a microwave-safe dish; cover with water. Cover and microwave on high for 3-4 minutes or until tender. Drain apples and pat dry on paper towel. Arrange apples in the bottoms of six 6-oz. ramekins or custard cups. Top with caramel topping; set aside., In a small saucepan, combine 1/4 cup sugar, 1/4 cup brown sugar and cinnamon; stir in cream. Heat over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot mixture into the egg yolks. Return all to the pan, stirring constantly. Stir in vanilla., Pour into prepared ramekins. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° until centers are just set (mixture will jiggle), 55-60 minutes. Remove ramekins from water bath; cool for 20 minutes. Cover and refrigerate overnight., If using a creme brulee torch, sprinkle remaining 4 tablespoons sugar evenly over custards. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle remaining 4 tablespoons sugar evenly over custards. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.

Nutrition Facts : Calories 504 calories, Fat 33g fat (20g saturated fat), Cholesterol 280mg cholesterol, Sodium 114mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.

EASY CREME CARAMEL



Easy Creme Caramel image

Easier because its made in a pan and not individual. This creme caramel can be refrigerated overnight as well.

Provided by kleigh83

Categories     Dessert

Time 5h20m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 6

1 cup sugar
1 tablespoon water
1 1/2 cups milk
1/2 cup heavy cream
4 eggs
4 egg yolks

Steps:

  • Preheat your oven to 325°F.
  • In a medium skillet, combine 1/2 cup of sugar with the water and cook over high heat until deep a deep amber color (about 4 min), swirling the pan occasionally.
  • Immediately pour the caramel into an 8-by-4 1/2-by-3in metal loaf pan.
  • Make sure you evenly coat the bottom.
  • Let caramel harden.
  • In a bowl, whisk the remaining (1/2 c.) of sugar, the milk, cream, eggs, and egg yolks.
  • Pour custard into the pan with hardened caramel.
  • Set this pan in a small baking dish and add enough water in baking dish to reach halfway up the side of the pan.
  • Bake for 50 min (or until set around the edges but slightly soft in center).
  • Remove pan of custard from baking dish and let cool to room temperature.
  • Refrigerate until chilled (at least 4 hours).
  • Remove from pan by running a thin knife around the custard and flipping it onto a plate.
  • Cut into slices and serve.

COFFEE-CARAMEL CREME BRULEE



Coffee-Caramel Creme Brulee image

Recipe from Bon Appetit, March, 2009 which says that the custard in this creme brulee tastes just like a rich caramel cappuccino. Posted for ZWT 8 - France.

Provided by DailyInspiration

Categories     < 4 Hours

Time 2h

Yield 8 serving(s)

Number Of Ingredients 8

2 cups heavy whipping cream, divided
1/4 cup dark-roast coffee beans, crushed with a mallet in plastic bag (French Roast, about 3/4 oz)
1 cup sugar, divided
1/2 cup water
2 cups half-and-half
8 large egg yolks
1/4 teaspoon salt
8 teaspoons raw sugar (turbinado sugar)

Steps:

  • Bring 1 cup cream and coffee beans to a simmer in a heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.
  • Preheat oven to 325 degrees F. Stir 2/3 cup sugar and 1/2 cup water in a heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to a boil, brushing down sides of pan with a wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.
  • Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup.
  • Arrange 8 (2/3 - 3/4 cup) ramekins or custard cups in roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up sides of cups.
  • Bake custards until just set in center, 65-70 minutes. Transfer custards from water bath directly to refrigerator. Chill uncovered until cold, at least 3 hours and up to 1 day.
  • Sprinkle top of each custard with 1 teaspoons raw sugar. Using kitchen torch, melt sugar on each custard until deep amber. (Alternate method - preheat broiler. Arrange custard cups on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.) Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften). Serve custards cold.

Nutrition Facts : Calories 451.7, Fat 33.5, SaturatedFat 19.7, Cholesterol 288.4, Sodium 129, Carbohydrate 34.1, Sugar 29.4, Protein 5.7

APPLE CINNAMON CARAMEL CREME BRULEE



Apple Cinnamon Caramel Creme Brulee image

This recipe came about from my love of apples and the silkiness of creme brulee. Delicious!

Provided by CHERYLPTW

Categories     Desserts     Custards and Pudding Recipes     Creme Brulee Recipes

Time 4h57m

Yield 6

Number Of Ingredients 8

2 cups heavy whipping cream
6 egg yolks
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
3 Granny Smith apples - peeled, cored, and thinly sliced
½ cup caramel dessert topping
½ cup brown sugar, divided

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Whisk heavy cream, egg yolks, and white sugar together in a saucepan over medium heat until smooth, about 5 minutes. Remove custard from heat when it starts to simmer. Whisk in vanilla extract and cinnamon.
  • Arrange apple slices in the bottom of six 6-ounce ramekins. Divide caramel topping evenly over apples. Ladle custard over caramel.
  • Transfer ramekins to a baking dish. Pour enough warm water into the dish to come halfway up the sides of the ramekins.
  • Bake in the preheated oven until custard is set, 30 to 40 minutes. Remove from oven and cool to room temperature, about 1 hour. Cover with plastic wrap and refrigerate until chilled, about 3 hours.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Arrange ramekins on a baking sheet. Sprinkle 1 1/2 teaspoons brown sugar over each custard.
  • Broil in the preheated oven until sugar is melted and crisp, about 2 minutes.

Nutrition Facts : Calories 561.7 calories, Carbohydrate 64.1 g, Cholesterol 313.8 mg, Fat 33.8 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 19.9 g, Sodium 138.6 mg, Sugar 41.8 g

VELVETY CREME CARAMEL PUDDING RECIPE BY TASTY



Velvety Creme Caramel Pudding Recipe by Tasty image

Here's what you need: sugar, egg yolks, eggs, vanilla, sugar, milk, heavy cream

Provided by Jordan Kenna

Categories     Desserts

Yield 3 servings

Number Of Ingredients 7

½ cup sugar
3 egg yolks
2 eggs
1 teaspoon vanilla
½ cup sugar
1 ½ cups milk
6 tablespoons heavy cream

Steps:

  • Start by melting ½ a cup (100 G) sugar in a pan. Keep on stiring until it becomes a syrup.
  • Take 3 pudding bowl and pour the caramel syrup equally into the bowls.
  • Add 3 egg yolks, 2 eggs, 1 tsp of vanilla and half cup of sugar in a glass jar. Whisk the ingredients thoroughly.
  • Heat one and half cup of milk in a pan. Add 6 tbsp of heavy cream into the same pan. Whisk the ingredients to avoid the thick layer of the milk on top.
  • Gently strain the mixter into the glass jar with the other ingredients and whisk all of it together.
  • Carefullly pour the pudding mixture equally on top of the caramel syrup in each pudding bowl.
  • Boil water in a pan and gently place each bowls in it. Cover the lid of the pan. Steam it for good 25 to 30 minutes.
  • Refigerate the pudding until cold.
  • Enjoy!

Nutrition Facts : Calories 480 calories, Carbohydrate 52 grams, Fat 24 grams, Fiber 0 grams, Protein 16 grams, Sugar 52 grams

COFFEE CRèME CARAMEL



Coffee Crème Caramel image

Opposites attract in this elegant Valentine's Day dessert: while the vanilla custard is delicate and creamy, the espresso-inflected caramel sauce comes on with stronger flavors. One silky spoonful, and you'll agree they bring out the best in each other.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h5m

Number Of Ingredients 6

3/4 cup sugar
1/4 teaspoon plus a pinch kosher salt (we use Diamond Crystal)
1 tablespoon espresso or strongly brewed coffee
1/2 vanilla bean, split, or 1 teaspoon vanilla extract
1 cup half-and-half
2 large eggs, plus 1 large yolk

Steps:

  • In a small saucepan, stir together 1/4 cup sugar, pinch of salt, and 1 tablespoon water. Cover and cook, without stirring, over medium heat until sugar has dissolved and mixture is bubbling, about 2 minutes. Remove lid; continue to cook, swirling occasionally, until amber, about 2 minutes more. Remove from heat; carefully stir in coffee (mixture will bubble).
  • When bubbling subsides, pour caramel into a 3-cup ceramic dish, or divide between two 4-inch ramekins. Tilt to completely coat bottom and halfway up sides. Let cool completely at room temperature, about 30 minutes.
  • Preheat oven to 325°F. Scrape vanilla seeds into a clean small saucepan; add vanilla pod, half and half, and 1/4 cup sugar. Heat over medium until bubbles form around edges; remove from heat. In a bowl, whisk together eggs and yolk, and remaining 1/4 cup sugar and 1/4 teaspoon salt. Slowly whisk into hot half-and-half mixture. Strain through a sieve.
  • Pour into dish coated with caramel. Place in a roasting pan on center rack of oven; add boiling water to reach halfway up sides of custard dish. Bake until custard is set around edges and still slightly jiggly in center, 35 to 40 minutes.
  • Remove dish from water bath and let cool completely, then refrigerate, uncovered, at least 2 hours and up to overnight. Run a thin, flexible knife around edge of crème caramel to release it. Place a serving plate on top, flip to unmold, and serve.

LEMON CARAMEL POTS DE CRèME



Lemon Caramel Pots de Crème image

Provided by Julia Reed

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 7

1 1/2 cups heavy cream
1/4 cup finely grated lemon zest (from 2 to 3 lemons)
1 teaspoon whole coriander seeds
3/4 cup sugar
6 large egg yolks
1/4 cup fresh lemon juice
Pinch of salt

Steps:

  • Position rack in the middle of oven and preheat to 325 degrees. Have ready 6 1/2-cup ramekins or pots-de-crème cups and a baking pan large enough to hold them.
  • In a saucepan, bring the cream, zest and coriander seeds just to a boil. Remove from heat, cover and let stand 10 minutes.
  • In a heavy saucepan, heat the sugar and a 1/4 cup water over medium heat, stirring, until sugar dissolves. Increase heat to high and boil, without stirring, until the mixture becomes deep amber, occasionally brushing down sides of pan with a wet pastry brush and swirling the pan. Carefully whisk in the cream combination. (The mixture will sputter, so be careful.) Reduce heat to low and cook, stirring, until the caramel dissolves. Remove pan from heat.
  • Gently whisk together yolks, lemon juice and salt. Very slowly whisk in the hot cream mixture. Strain through a fine sieve or layers of cheesecloth. Let stand about 3 minutes, then spoon off any foam.
  • Divide custard among the ramekins, cover with foil (or put lids on the cups) and place them in the baking pan. Add enough hot tap water to come halfway up the sides of ramekins. Bake until custards are just set around edges but trembling in the centers, 40 to 45 minutes for ramekins, 30 to 35 minutes for the cups.
  • Remove from the oven and remove ramekins from pan. Let cool and refrigerate, loosely covered, at least 3 hours and up to 24. Serve without unmolding.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 27 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 15 grams, Sodium 80 milligrams, Sugar 27 grams

SALTED CARAMEL POTS DE CRèME



Salted Caramel Pots de Crème image

Pots de crème are little baked custards with a fancy name. A pinch of salt in these custards heightens the caramel flavor. Cover the baking pan of custard cups with aluminum foil; it makes for the most luxuriously smooth pots de crème you'll ever have.

Provided by Curtis Stone

Categories     Milk/Cream     Dairy     Dessert     Entertaining     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 8

4 tablespoons (1/2 stick) unsalted butter
3/4 cup packed light brown sugar
1/2 teaspoon kosher salt
1/2 vanilla bean, split lengthwise
1 3/4 cups heavy cream
3/4 cup whole milk
6 large egg yolks
Flake sea salt, such as Maldon, for garnish

Steps:

  • 1. Position a rack in the center of the oven and preheat the oven to 325°F. Place eight 1/2-cup (4-ounce) ovenproof cups, custard cups, or ramekins in a large baking pan.
  • 2. In a large heavy saucepan, melt the butter over medium heat. Whisk in the brown sugar and kosher salt. Using the tip of a small sharp knife, scrape the vanilla seeds from the bean, add to the butter mixture, and drop in the bean too. Stir for about 5 minutes, or until the mixture has the texture of thick sand and has taken on a nutty, caramel fragrance.
  • 3. Reduce the heat to medium-low and gradually whisk in the cream. The mixture will bubble vigorously and will seize when the cream is added. Whisk for about 5 minutes, or until the hardened sugar bits dissolve and the mixture begins to boil. Remove the pan from the heat and whisk in the milk.
  • 4. In a large bowl, stir the egg yolks to blend. Gradually whisk in the warm caramel mixture. Strain the custard through a fine-mesh sieve into a 4-cup liquid measuring cup or a bowl with a spout. Pour the custard into the cups, dividing it equally. Cover the pan with aluminum foil, leaving one corner uncovered. Place the pan in the oven and carefully pour enough hot water into the pan to come halfway up the sides of the cups, then cover the open corner with the foil. Bake the custards for about 50 minutes, or until they are just set around the edges but still jiggle slightly when the cups are gently shaken. (Be very careful of escaping steam when you uncover the pan.)
  • 5. Remove the cups from the pan and transfer to a wire rack to cool, about 1 hour. Cover each cup with plastic wrap and refrigerate until chilled, at least 4 hours, or up to 2 days.
  • 6. Sprinkle a pinch of sea salt over each pot de crème and serve chilled.
  • Storing:
  • The pots de crème can be refrigerated for up to 2 days.

CARAMEL POTS DE CRèME



Caramel Pots De Crème image

All the textbooks say the same thing: cooking granulated sugar until it turns into caramel involves complex chemistry. And I'm sure they are right. But I'm just as sure that what turns sugar into caramel is magic. Not only is caramel simple, but it is also versatile. Caramelized sugar mixed with butter and cream makes candies soft as taffy or hard as lollipops; thinned with water, it makes a glaze; thinned with cream, it makes a sauce; added to chocolate, it provides complexity; and added to custards, it can provide all the flavor needed for a spoon dessert. This luscious, golden pudding is a perfect example.

Provided by Dorie Greenspan

Categories     custards and puddings, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 5

2 cups heavy cream
1 cup whole milk
3/4 cup sugar
5 large egg yolks
2 large eggs

Steps:

  • Center a rack in oven, and heat to 300 degrees. Put 8 4-ounce custard cups or ramekins in a large roasting pan, and set aside. Combine cream and milk, and warm them in a microwave oven or on the stove top.
  • Measure out 1/4 cup sugar, and set aside. Place a heavy-bottom metal pot over medium-high heat, and sprinkle in about 2 tablespoons sugar. As soon as sugar melts and starts to caramelize, stir. When color is uniform, stir in 2 more tablespoons sugar, and continue to stir until it is melted and colored. Continue with remaining sugar. When all sugar is mahogany color, stand away from pot, and stir in warm liquid bit by bit. Mixture will bubble furiously and may form lumps; stir to smooth it out. Remove from heat.
  • Place yolks, eggs and reserved 1/4 cup sugar in a very large measuring cup with a lip, and whisk to blend. Still whisking, stir in caramel liquid. Skim off foam, and fill custard cups. Set into roasting pan and pour enough hot tap water into pan to come halfway up sides of cups. Cover pan with plastic wrap or foil, poke 2 holes in opposite corners, and bake 35 to 40 minutes or until tops darken and custards jiggle a little in center when tapped. Cool custards in refrigerator; serve at room temperature.

Nutrition Facts : @context http, Calories 349, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 27 grams, Protein 5 grams, SaturatedFat 16 grams, Sodium 59 milligrams, Sugar 22 grams, TransFat 0 grams

CARAMEL POTS DE CREME



Caramel Pots de Creme image

The name of this delicate dessert comes from the small lidded porcelain pots in which the desserts are traditionally baked.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 6

Number Of Ingredients 6

3/4 cup sugar
1 1/2 cups heavy cream
1 cup milk
1 vanilla bean, split
5 large egg yolks
1/4 teaspoon salt

Steps:

  • Preheat oven to 300 degrees. Place six 4-ounce ovenproof ramekins or pots de creme in a 13-by-9-by-2-inch roasting pan; set aside.
  • Place 1/2 cup sugar in a medium saucepan set over medium heat. Cook, without stirring, until sugar has caramelized and is golden brown, about 3 minutes. Swirl pan, dissolving unmelted sugar; reduce heat to low.
  • Slowly and carefully whisk in the milk and 1 cup cream. Scrape the vanilla seeds into the pan and add the pod. Increase heat to medium-high and bring to a boil; remove the pan from heat.
  • In a medium bowl, whisk together remaining 1/4 cup sugar, egg yolks, and salt; continue whisking until pale yellow in color. Slowly add the hot cream mixture to the egg mixture, whisking constantly. Pour this new mixture through a fine sieve set over a large liquid measuring cup; discard vanilla pod.
  • Using a tablespoon or a small ladle, skim the surface to remove any visible air bubbles. Pour approximately 1/2 cup liquid into each ramekin. Fill roasting pan with hot water to within 1 inch of ramekin tops. Cover roasting pan with foil, and poke small holes in two opposite corners for vents.
  • Carefully place pan on center oven rack; bake until just set, about 35 minutes. Remove foil; transfer ramekins to a wire rack to cool completely. Cover with plastic wrap, and refrigerate.
  • When ready to serve, place the remaining 1/2 cup cream in a chilled mixing bowl. Using an electric mixer, whip cream until soft peaks form. Add a dollop of whipped cream to each serving.

MOCHA CRèME CARAMEL



Mocha Crème Caramel image

Categories     Coffee     Milk/Cream     Chocolate     Dairy     Egg     Dessert     Bake     Spring     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 15

Custard
2/3 cup sugar
3 tablespoons water
1 1/2 cups whipping cream
1/2 cup milk
1/4 cup sugar
4 ounces imported milk chocolate, chopped
2 1/2 teaspoons instant coffee granules
3 large egg yolks
1 large egg
Ganache
1 1/2 teaspoons instant coffee powder
1/2 teaspoon water
4 ounces imported milk chocolate, chopped
2 tablespoons whipping cream

Steps:

  • For Custard:
  • Position rack in center of oven and preheat to 325°F. Place six 1/2 cup ramekins or custard cups in baking pan. Stir 2/3 cup sugar and 3 tablespoons water in heavy small saucepan over low heat until sugar dissolves. Wash down sugar crystals from sides of pan with brush dipped into cold water. Increase heat to medium-high and bring mixture to boil. Boil without stirring until mixture turns deep golden brown, swirling pan occasionally, about 9 minutes. Immediately divide caramel among ramekins. Carefully tilt ramekins to coat bottoms (not sides) with caramel.
  • Bring cream, milk and 1/4 cup sugar to boil in heavy medium saucepan, whisking until sugar dissolves. Remove from heat. Add chocolate and stir until chocolate melts and mixture is smooth. Whisk in instant coffee, yolks, and egg.
  • Divide custard mixture evenly among caramel-lined ramekins. Add enough hot water to baking pan to come halfway up sides of ramekins. Bake until custards are set around edges and centers move only slightly when baking pan is shaken, about 30 minutes.
  • Remove custards from water and cool completely. Refrigerate until very cold, about 4 hours. (Custards can be prepared 1 day ahead.)
  • For Ganache:
  • Dissolve instant coffee in 1/2 teaspoon water in small bowl. Combine chocolate and cream in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat and stir in coffee mixture. Cool until just warm to touch.
  • Divide ganache among custards. Spread ganache with back of spoon to cover top of custards completely. Refrigerate until ganache is set, at least 30 minutes. (Can be prepared 3 days ahead; cover.)
  • Run small sharp knife around edge of custards to loosen. Invert custards onto plates and serve.

EASY CREME CARAMEL (PUDIM DE LEITE CONDENSADO)



Easy Creme Caramel (Pudim De Leite Condensado) image

A Brazilian recipe that everyone says is better than the original, this is the one that people ask me to make again and again. It should have a texture like silk if done properly, the vanilla is optional and to be honest is just as good without.

Provided by robd16

Categories     Dessert

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 cup sugar
1 (14 ounce) can sweetened condensed milk
1 pint milk
3 large eggs
1 tablespoon pure vanilla extract (optional)

Steps:

  • Preheat the oven to 140C and boil a full kettle.
  • Put everything in the blender APART from the cup of sugar.
  • Blend until completely smooth and let it settle.
  • Now melt the sugar over a low/medium heat in a dry frying pan. Be careful it doesn't burn and only stir once it has started to turn light brown and syrupy.
  • Working quickly, pour the caramel into a 2 pint ceramic dish and swirl around to cover the bottom, be careful as melted sugar can give nasty burns.
  • With a spoon, give the mixture in the blender a stir to try and get any air bubbles out and pour over the caramel mixture.
  • Place dish in a roasting tin and pour boiling water to come half way up the sides of the creme caramel dish.
  • Bake gently for 30 - 40 minutes or until a knife inserted into the centre comes out clean.
  • Once cooled, refrigerate overnight or at least 8 hours in a cold fridge.
  • To serve, carefully run a knife around the edges, place a large serving platter or plate on top and turn upside down. It should just come out without too much hassle and you'll notice the caramel has doubled in volume.

SALTED CARAMEL POTS DE CREME



Salted Caramel Pots de Creme image

Provided by Food Network Kitchen

Categories     dessert

Time 3h10m

Yield 6 servings

Number Of Ingredients 7

2 cups heavy cream
1/2 cup whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon sea salt, plus more for sprinkling
1 cup sugar
1 ounce milk chocolate, finely chopped
6 large egg yolks

Steps:

  • Preheat the oven to 325 degrees F. Heat the heavy cream, milk, vanilla and salt in a small saucepan over medium heat until just starting to bubble. Remove from the heat and cover to keep warm.
  • Make the caramel: Combine the sugar and 1/4 cup water in another small saucepan over medium heat, stirring just until the sugar dissolves. Cook, swirling the pan occasionally but not stirring, until amber, about 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the warm cream mixture (the mixture will bubble). Add the chocolate and stir until smooth.
  • Whisk the egg yolks in a medium bowl. Whisk about half of the caramel into the yolks, then add the remaining caramel and whisk until smooth. Strain through a fine-mesh sieve into a large liquid measuring cup.
  • Divide the mixture among six 6-ounce ramekins. Set the ramekins in a large baking dish, then add enough hot water to come about halfway up the sides of the ramekins. Cover the pan tightly with foil and bake until the pots de creme are set around the edges but still jiggle in the center, 45 to 50 minutes.
  • Remove the ramekins from the water and let cool to room temperature. Cover with plastic wrap and refrigerate until cold, at least 2 hours or overnight. Sprinkle with salt.

COCONUT CREME CARAMEL



Coconut Creme Caramel image

Provided by Corinne Trang

Categories     dessert

Time 12h55m

Yield 8 servings

Number Of Ingredients 6

1 cup sugar, divided in half
3 tablespoons water
2 cups canned unsweetened coconut milk
1 cup whole milk
6 large eggs
8 fresh mint leaves, equal size

Steps:

  • Melt 1/2 cup sugar with 3 tablespoons water in a saucepan over medium-low heat, occasionally swirling the pan, until the sugar starts to bubble and turn golden brown, about 7 minutes. Remove from the heat and divide the syrup among 8 (1/2) cup ramekins so the bottoms and sides are covered with the syrup. Preheat the oven to 275 degrees. Meanwhile, whisk the remaining sugar, coconut milk, whole milk, and eggs in a bowl until the sugar is completely dissolved. Divide the mixture among the ramekins. Create a water bath by filling a baking dish halfway with water. Place the ramekins in it and bake until the custards set, about 35 minutes. Remove from the oven and allow to cool in the water bath. Cover with plastic wrap and refrigerate and least 12 hours. To serve, loosen the sides with a knife and invert custard onto plates so the caramel is on top, drizzling any remaining caramel on the plates around the custard. Serve chilled garnished with a mint leaf.

CREME CARAMEL



Creme Caramel image

Egg custards are quite simple to prepare, provided you follow the recipe directions! Avoid using excessive heat which will ruin the texture, stir the mixture constantly when cooking over direct heat & watch the mixture carefully as it thickens. I'm making this on Valentine's Day - its one of my hubby's favourite desserts!!

Provided by CountryLady

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 5

1 cup granulated sugar, divided
5 eggs
1/4 teaspoon salt
3 cups milk
1 1/2 teaspoons vanilla extract

Steps:

  • Melt 1/2 cup of the sugar in a small skillet over medium heat, stirring, until its a light brown syrup; pour into 8 buttered ramekins or custard cups.
  • Place ramekins into a shallow baking pan for easier handling; preheat oven to 300°F.
  • Beat eggs, salt & remaining sugar in a large bowl with mixer at low speed until lemon coloured; gradually beat in milk & vanilla extract.
  • Divide the custard mixture among the ramekins; pour HOT water into pan within 1 inch of top of cups.
  • Bake for 1 hour until a knife inserted in the centre comes out clean.
  • Remove ramekins from Baking pan & cool on wire rack; refrigerate.
  • To serve, loosen the custard from the cups with the tip of a sharp knife; invert onto a dessert dish, letting the syrup run down onto the side of the dish.

Tips:

  • To ensure a smooth caramel, make sure the sugar is completely dissolved before adding the butter and cream.
  • Do not overcook the caramel, as this can cause it to become bitter.
  • If the caramel is too thick, add a little bit of water or cream to thin it out.
  • For a richer flavor, use brown sugar instead of white sugar.
  • Crème caramel can be served with a variety of toppings, such as fresh fruit, whipped cream, or ice cream.

Conclusion:

Crème caramel is a delicious and elegant dessert that is perfect for any occasion. With its smooth and creamy texture and rich caramel flavor, crème caramel is sure to please everyone. So next time you are looking for a special dessert to make, give crème caramel a try. You won't be disappointed!

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