Tillie Doyle
Crème caramel, also known as flan, is a custard dessert made of eggs, milk, and sugar. The custard is baked in a caramel-covered pan, resulting in a silky and luscious treat. While it is typically served in individual ramekins, some prefer to make one large crème caramel in a cake tin or loaf tin. This dessert is believed to have originated in France and is quite popular in Lebanon due to historical influences. The key to achieving the perfect crème caramel is to avoid over-baking it, as this can result in an unpleasant eggy taste and a curdled texture. To test if it is ready, gently shake the pan; if the custard ripples like liquid, it needs more time. A well-baked crème caramel should jiggle like set jelly and have a smooth, creamy texture without any holes in the centre.
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What You'll Learn
How to make the caramel
To make the caramel, start by placing granulated sugar and water in a small saucepan. Shake the pan to half-dissolve the sugar in the water. Then, over a medium-high heat, let the caramel form without stirring. This should take about 6 to 10 minutes, depending on your pan size and stove. Do not multitask and leave the pan—keep an eye on it. It should start to smell like caramel when it is light brown. Swirl it around a bit and wait until the caramel is medium to dark brown. Too light and it will be too sweet; too dark, and it will be bitter.
Once the caramel is ready, pour it into your Bundt pan or mould. If you are making a large crème caramel, you can use a regular cake or loaf tin, a Pyrex glass, or a pie dish. If you are making individual crème caramels, you can use ramekins.
If you are making crème caramel for one, as Nigella Lawson does, you will need to warm the milk—give it 40 seconds in the microwave—and then pour it over the eggs and sugar, stirring and scraping with a spatula until there are no visible yellow bits of egg left at the bottom. Strain this mixture over your caramel-lined mould and then, with a teaspoon, carefully remove any bubbles or froth. Cover the mould with foil, making sure it doesn't touch the custard mixture, and seal it well all around the edges.
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How to make the custard
To make the custard for crème caramel, you will need milk, eggs, sugar, and vanilla. Some recipes also call for cream, but this is optional.
First, make the caramel by combining sugar, salt, and water in a saucepan. Shake the pan to half-dissolve the sugar in the water, then leave over a medium-high heat to form the caramel without stirring. This should take about 10 minutes, and the caramel should be a medium to dark brown colour.
Next, warm the milk and pour it over the eggs and sugar, stirring and scraping with a spatula to ensure there are no visible yellow bits of egg left. You can also combine the eggs, egg yolks, sugar, and salt in a separate bowl and then slowly drizzle in the heated milk and cream, whisking continuously to prevent curdling.
Strain the mixture to remove any lumps, then pour it over the caramel in your moulds. Cover the moulds with foil, ensuring it doesn't touch the custard, and seal the edges. Place the moulds in a baking pan or dish filled with hot water, so the water comes about a third of the way up the moulds.
Bake for 30 minutes, then carefully remove the foil and bake for an additional 20 minutes, or until the custard is set but still wobbly in the middle. Remove from the oven and leave to cool at room temperature before transferring to the fridge to chill for at least four hours or overnight.
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How to combine the custard and caramel
To combine the custard and caramel for crème caramel, follow these steps:
First, make the caramel. Combine sugar, salt, and water in a saucepan. Place the pan over medium-high heat, and let the mixture form into caramel without stirring. This should take about 10 minutes, but keep a close eye on the pan to prevent burning. The caramel should be medium to dark brown. Too light, and it will be too sweet; too dark, and it will be bitter.
Immediately divide the caramel equally among your custard moulds, tilting to coat the bottom of the moulds completely. Set aside to harden.
Meanwhile, prepare the custard. Combine milk, cream, and vanilla in a saucepan and set over low heat. Gently heat it until bubbles form on the edge of the pan, then turn off the heat. In a separate bowl, mix whole eggs, egg yolks, sugar, and salt. Whisk to combine.
Slowly drizzle in the heated milk and cream, whisking continuously to prevent the eggs from curdling the milk. Strain the mixture through a fine-mesh sieve to remove any lumps.
Pour the custard over the caramel-lined moulds, covering the caramel layer. Cover the moulds with foil, ensuring it doesn't touch the custard mixture, and seal the edges. Place the moulds in a water bath, pouring hot water into the larger pan until it reaches about one-third of the way up the moulds.
Bake the crème caramel in the oven for 30 minutes. Then, carefully remove the foil and bake for an additional 20 minutes. The custard should be just set, with a little quiver in the centre.
Once baked, remove the moulds from the oven and let them cool at room temperature inside the water bath for at least an hour. Then, transfer to the fridge to chill for at least 4 hours or overnight.
When ready to serve, run a knife along the edges of the moulds to loosen the crème caramel. Place a plate with a raised edge on top of each mould, then flip it over. Gently tap the bottom of the mould and slowly lift it off. If the crème caramel gets stuck, repeat the process of running a knife along the edges and using warm water on the sides and bottom of the mould.
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How to bake the creme caramel
Creme caramel is a delicious dessert, but it can be tricky to get right. Here is a step-by-step guide on how to bake the perfect creme caramel:
Step 1: Prepare the caramel
First, make the caramel. Place the sugar and water in a medium saucepan and heat over medium-high heat. Shake the pan to half-dissolve the sugar in the water, then leave the caramel to form without stirring. This should take about 10 minutes, and you should keep an eye on it. The caramel should be a medium to dark brown colour—too light, and it will be too sweet, and too dark will make it bitter.
Step 2: Prepare the custard mixture
Warm the milk and pour it over the eggs and sugar, stirring with a spatula to ensure there are no visible egg bits. Whisk in the remaining milk, then strain this mixture over your caramel-lined mould. Remove any bubbles or froth with a teaspoon.
Step 3: Bake the creme caramel
Place your ramekins or large dish into a large roasting tin lined with baking paper. Pour the warm custard over the caramel, filling near to the top. Place the roasting tin in the middle of the oven and pour warm-hot water around the ramekins or dish so that it comes about halfway up. Cover the mould with foil, making sure it doesn't touch the custard, and seal it well. Bake for 30 minutes, then carefully remove the foil and bake for another 20 minutes.
Step 4: Cool and chill
Remove the tin from the oven and carefully lift the creme caramel mould out of the water. Leave it to cool at room temperature for about an hour, then place it in the fridge for at least 4 hours or overnight.
Step 5: Serve
When ready to serve, run a knife along the edge of the pan to avoid cutting the custard. Place a plate with a raised edge on top of the pan and flip it over. Tap the bottom of the pan gently and slowly raise it. If the creme caramel gets stuck, run a knife around the edges and run warm water on the bottom.
Tips:
- Avoid packet mixes as they add too much sugar. Homemade desserts allow you to control the sugar content.
- A perfectly baked creme caramel will have very small holes around the outside, but none in the centre. It should be smooth and creamy.
- Don't rely solely on baking time. After 40 minutes, test the creme caramel by gently shaking the pan. If it ripples, it's not ready. It should jiggle like set jelly.
- Be careful not to over-bake, as this will cause an eggy taste and a curdled texture.
- If you are making a large creme caramel, use a large dish and bake for an extra 10-15 minutes.
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How to unmould the creme caramel
Unmoulding a crème caramel can be a nerve-wracking process. Here is a step-by-step guide to help you unmould the crème caramel with ease:
Allow the Crème Caramel to Cool and Chill
Firstly, it is important to let the crème caramel cool down. Take the crème caramel out of the oven and let it cool at room temperature for about an hour. Then, chill it in the refrigerator for at least four hours, or ideally, overnight. This step is crucial and should not be skipped.
Prepare the Crème Caramel for Unmoulding
Take the crème caramel out of the refrigerator about 30 minutes before serving. Using a very small palette knife, gently try to separate the custard from the mould by pulling it away from the sides. Next, fill a dish with very hot water, about 3 cm deep, and dip the mould into the water for a count of 5.
Unmould the Crème Caramel
Run a knife along the edge, pressing against the pan to avoid cutting into the custard. Place a plate with a raised edge on top of the pan. Gently tap the sides of the pan and swiftly flip it over. If the crème caramel gets stuck, repeat the process of running a knife along the edges and running hot water on the bottom and sides of the pan.
Now, you can serve the crème caramel and enjoy this delicious dessert!
¿Es el pan tostado malo para la salud?
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Frequently asked questions
Yes, you can cook crème caramel in a regular pan. You will need a small saucepan to make the caramel, and a pan big enough to fit your mould (ramekins, Bundt pan, cake tin, etc.) and create a water bath.
A water bath is when you place your mould in a large baking dish with 2-3 inches of simmering water. This helps the crème caramel cook more gently and protects the custard from baking too quickly.
The ideal baking time for crème caramel is around 20-25 minutes until the custard is set but still jiggly. However, it can take up to 70 minutes depending on your oven temperature. It is important not to overbake crème caramel, as it will taste eggy and have a curdled texture.
After about 40 minutes of baking, gently shake the pan. If the crème caramel ripples like liquid, it is not ready. It should jiggle like set jelly. You can also insert a knife in the middle to double-check. If it comes out clean with some streaks, it is ready.
First, run a knife along the edges of the pan to loosen the crème caramel. Then, place a large serving plate over the pan and invert the plate and pan together. Gently tap the bottom of the pan and slowly raise it. If the crème caramel gets stuck, repeat the process of running a knife along the edges and running warm water on the bottom of the pan.
