The British call it “burnt cream” and the Spanish “crema Catalana,” but it is the French who cherish it with the name “crème caramel” are generally accepted as the inventors of this pudding. Leaving aside those ongoing arguments about the origins of this dessert, it doesn’t take much to say that it has long been a world-famous star on menus thanks to its simple recipe and the time it takes for it to mature.
While you can find so many different recipes of crème caramel in books or online, the recipe that have graced our kitchen for many years can be found below:
- 2 glasses of granulated sugar
- 1 litre of milk
- 6 eggs
- 1 packet of vanilla (about 9 grams)
- ½ teacup of water
- Mix ½ teacup of water and 1 glass of sugar in a pan. Keep stirring not to let it burn until it is caramelized.
- Remove the pan from the heat. Act fast not to let it thicken and split the caramel evenly among ramekins or the kind of small bowls of your choice.
- Whisk the rest of the sugar and the eggs in a different bowl.
- Add into vanilla and milk into the mixture. Keep stirring until it is evenly blended.
- Remove the foam that develops on the top, and split the mixture evenly among the servicing cups with caramel thickened at the bottom.
- Place the cups in a baking tray. Pour water into the tray until it’s half full.
- Place it into a 125-degrees preheated oven. Bake until the surface turns golden.
- Wait for a while to let the crème caramel cool down and place it in a fridge to rest for at least 12 hours.
- If you’re in for a different and more refreshing ride, add some lemon or lime rind to it.
Enjoy it, dear friends!
Bon appétit and enjoy the taste of life…