CREME CARAMEL
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
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.
CLASSIC CRèME CARAMEL
Steps:
- Heat the oven to 325°F. Heat the cream and milk in a medium saucepan over medium heat until scalded (you'll see small bubbles on the sides of the pan). Split the vanilla bean in half, if using, and scrape the seeds into the cream. Meanwhile, in a medium bowl, slowly whisk 1/2 cup of the sugar into the egg yolks and eggs. Slowly whisk the hot cream/milk into the sugar/yolk mixture. Strain the mixture through a fine sieve into a pitcher or measuring cup. Stir in the salt and vanilla extract, if using.
- Arrange six 6-oz. ramekins in a baking dish with deep sides and set aside. Put remaining 1/2 cup sugar in a clean saucepan. Carefully add just enough water to dissolve the sugar, and set the pot over high heat.
- After a few minutes, the mixture will come to a furious boil; several minutes later, as more water evaporates, it will boil more viscously, and finally it will start to color. Swirl the pan around to even out the caramelization. Once the sugar has started to caramelize, watch it carefully. It takes just seconds for caramel to go from great to burnt. The mixture will come to a furious boil.
- When the caramel is an even dark brown, carefully pour it into the ramekins. Caramel at this stage is over 300°F, so be extremely careful when handling it. Divide it evenly so that each ramekin is covered with a thin layer of dark brown caramel. Each ramekin is covered with a thin layer of dark brown caramel.
- Pour the custard into the caramel-lined ramekins, fill the baking dish with water to come halfway up the sides of the ramekins and cover the dish with foil. Bake until just set, 25 to 50 minutes. Remember to start checking early; baking time will depend on the thickness and depth of your ramekins and baking dish. Carefully remove the baking dish from the oven and let the ramekins cool in the water bath. Remove, cover with plastic wrap and refrigerate at least 2 hours or up to 2 days.
- Run a thin knife around the edge of the custard and invert onto a dessert plate, scraping any caramel from the ramekin onto the custard.
Nutrition Facts : ServingSize six., Calories 480 kcal, Fat 310 kcal, SaturatedFat 20 g, TransFat 35 g, Carbohydrate 38 g, Protein 6 g, Cholesterol 290 mg, Sodium 125 mg, UnsaturatedFat 13 g
BASIC CRèME CARAMEL
You can make the original vanilla crème caramel or give it an orange or espresso twist (see Variations below).
Provided by Tish Boyle
Categories Dessert
Yield eight.
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and heat the oven to 325°F. Arrange eight 6-oz. ramekins in a large roasting pan. Make the Basic Caramel according to the directions, but cook it another 30 seconds or so to a medium-dark amber (pictured below). Immediately pour the hot caramel into the bottoms of the ramekins, portioning it equally. Quickly and carefully swirl each ramekin to coat the bottom evenly and coax the caramel about 1/2 inch up the sides of the ramekins. Set aside to let the caramel harden.
- Fill a teakettle with water and bring to a boil. Combine the milk, cream, sugar, and salt in a heavy-duty 3-quart saucepan and bring to a simmer over medium-high heat, stirring occasionally. Remove the pan from the heat. Whisk the eggs, yolks, and vanilla in a medium bowl and then slowly add the hot milk mixture, whisking constantly. Strain the mixture through a fine sieve into a 1-quart heatproof measuring cup. Portion the custard among the ramekins.it should just about fill each one. Pour the hot water from the kettle into the roasting pan until it comes one-third to halfway up the sides of the ramekins (be careful not to splash water into the custards). Bake the custards in the water bath until the edges are set but the centers still jiggle slightly when gently shaken, 30 to 35 minutes. If the centers are more wavy than jiggly, cook them a bit longer. Rotate the pan halfway through if the custards appear to be baking unevenly. Carefully transfer the ramekins to a wire rack and cool completely. Cover each ramekin with plastic wrap and refrigerate for at least 12 hours, or up to 3 days. To serve, run a small knife around the edge of each ramekin to loosen the custard. Quickly invert each custard onto a plate. If it doesn't release right away, gently shake the ramekin from side to side a few times to help it out.
Nutrition Facts : ServingSize eight.
CREME CARAMEL
Steps:
- Preheat the oven to 325 degrees F.
- Place the sugar and water in a heavy-bottomed saucepot over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Let cool for at least 2 minutes.
- In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles. Strain though a sieve.
- Place 6 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding. Pour 6 ounces into each caramel-coated ramekin. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the custard mixture.) Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature for 5 minutes, then refrigerate until well chilled.
- To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.
CREME CARAMEL
Provided by Robert Irvine : Food Network
Categories dessert
Time 1h50m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees F.
- In a heavy-bottomed saucepan heat the milk, the vanilla pod over medium-low heat and bring to a simmer. Do not boil.
- For the caramel: Mix together 1 cup of sugar and 1/4 cup of water in a small saucepan over medium-high heat. Heat until the sugar dissolves and continue cooking until the sugar turns golden brown. Do not stir. Remove from heat and add 2 tablespoons of orange juice. (Be very careful when you add this because the hot sugar will fly everywhere.) Shake the pan to incorporate the orange juice and sugar.
- Spray 8 (4 to 5-ounce) ramekin dishes or 1 large flan mold, with cooking spray. Pour the caramel into the dishes, to completely cover the bottom. In a large bowl mix together the remaining 2/3 cup sugar, the eggs, and a pinch of salt and whisk well. Remove the vanilla pod from the milk and gradually blend the milk into egg and sugar mixture while stirring or whisking constantly. Stir in the heavy cream, then strain the egg mixture through a sieve.
- At this point, add the vanilla bean seeds and pour the mixture into the ramekin dishes over the caramel. Fill a deep casserole dish with water and arrange ramekins in the casserole dish. The water should reach halfway up the dishes. Bake in the preheated 200 degrees F oven until the custard sets, about 1 1/2 hours. Remove the ramekins from the oven and cool. Refrigerate for 2 to 3 hours before serving.
- To serve: Mix together fresh berries and raspberry sauce in a small bowl. Remove the ramekins from the refrigerator and loosen the edges with a small knife. Put a dessert plate on top of the ramekin dish, and turn upside down, so that the caramel sits on top. Remove ramekin dish. Spoon the berries on top of each creme caramel and garnish with a fresh mint sprig.
CHEF JOHN'S CREME CARAMEL
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
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
CARAMEL IN A CAN (DULCE DE LECHE)
Steps:
- Remove label from the can of condensed milk. Place unopened can in a 3 1/2- to 4 1/2-quart slow cooker. Pour water into the slow cooker until the can is completely covered with water. Put lid on the slow cooker.
- Cook on High for 3 1/2 to 4 1/2 hours, making sure the can is always covered with water. Remove hot can with tongs; allow to cool until safe to handle, at least 25 minutes. Open can and pour contents into a lidded bowl. Stir in vanilla extract.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 35.6 g, Cholesterol 22.2 mg, Fat 5.7 g, Protein 5.2 g, SaturatedFat 3.6 g, Sodium 83 mg, Sugar 35.6 g
CRèME CARAMEL
A perfect balance of lightness and indulgence - once you've mastered making caramel with our step by step guide this favourite is surprisingly easy to make
Provided by Mary Cadogan
Categories Dessert, Dinner, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Put the sugar in a small frying pan, preferably non-stick, and add the water. Heat slowly, stirring gently with a metal tablespoon until the sugar has dissolved. The base of the pan will no longer feel gritty when you run the spoon over it. (Step 1)
- Increase the heat under the pan and allow the syrup to bubble. As the water is driven off, the syrup will become thicker and the bubbles on the surface will get bigger. Do not stir the syrup during this time. (Step 2)
- Watch the syrup carefully and when it starts to turn golden at the edges, swirl the pan to ensure even colouring. Do not stir it. When the syrup has turned a rich golden caramel colour, remove from heat. (Step 3)
- Heat oven to 160C/140C fan/gas 3. Pour the caramel into ramekins. Bring the milk to simmering point.
- Put the eggs and yolks in a bowl with the sugar and whisk lightly together.
- Gradually whisk in the hot milk. Strain into a clean jug and add the vanilla, and liqueur, if using. Pour carefully into the prepared ramekins.
- Pour boiling water from the kettle into a roasting tin to come halfway up the sides of the ramekins. Bake for 15-20 mins until the custards are just set. Leave to cool, then chill for at least 4 hrs, or even overnight. The caramels can be made up to 3 days in advance.
- To turn out each caramel, run the point of a sharp knife around the top edge of each ramekin, place a dessert plate on top and invert. Give the ramekin and plate a sharp shake and carefully remove the ramekin.
Nutrition Facts : Calories 267 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 46 grams sugar, Protein 8 grams protein, Sodium 0.21 milligram of sodium
LA CRêME CARAMEL
My good Italian friend,Emily shared this wonderful recipe with me. I love it because it so much lower in fat content compared the other recipe but still has that rich flavour.Also the answer to a crême brulé.
Provided by Sageca
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Caramel: Pour ½ Cup granulated sugar in a medium-size, heavy-bottomed frying pan and place over Medium-High heat.
- Let sugar cook 3-5 minutes till it reaches an evenly golden brown colour stirring with a wooden spoon to remove any lumps. Do not overcook since caramel will continue browning in the oven; overcooking will give it a bitter taste.
- Once the caramel has reached the proper colour, add 1Tbsp water (may splatter) to pan to keep caramel from becoming too hard. Remove from heat and carefully cover bottom of a 2-qt mould. Tilt mould from side to side if necessary to completely cover bottom.
- When caramel has cooled, butter sides of mould. Set aside.
- Crème: Preheat oven to 350*. Beat together lightly eggs, sugar and salt. Pour over warm milk; add vanilla and stir to blend.
- Pour the mixture over caramel in mould.
- Place mould in pan containing 2 inches hot water.
- Place pan in oven; bake about 1 hour until set.
- Custard is done when knife blade inserted comes out clean.
- You can also use ramequins for individual desserts.
Nutrition Facts : Calories 168.3, Fat 6.2, SaturatedFat 3.1, Cholesterol 120, Sodium 181.8, Carbohydrate 21.7, Sugar 16.9, Protein 6.5
More about "la crême caramel recipes"
CREME CARAMEL | RICARDO
From ricardocuisine.com
5/5 (73)Calories 140 per servingCategory Desserts
- In a saucepan, cook the sugar and water until it is a dark golden brown (mahogany). Divide among six 125 ml (1 / 2 cup) capacity ramekins. Allow to cool.
- Add the sugar and vanilla extract to the hot milk. Stir until the sugar has dissolved. In a bowl, beat the eggs. Whisk in the hot liquid. Pour into the ramekins.
CREME CARAMEL - LA CIGALE
From lacigale.co.nz
CREME CARAMEL LA - A LOVE STORY - LET ME EAT CAKE
From theletmeeatcake.com
GRAND MARNIER CRèME CARAMEL | CUISINE TECHNIQUES - GREAT CHEFS
From greatchefs.com
CRèME CARAMEL RECIPE - ROB LARMAN | FOOD & WINE
From foodandwine.com
THOMAS KELLER'S CREME CARAMEL RECIPE - LOS ANGELES TIMES
From latimes.com
CRèME CARAMEL RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
LA CRèME CARAMEL - MY FRENCH COUNTRY HOME - SHARON SANTONI
From sharonsantoni.com
RECIPE: LA CRèME CARAMEL
From afsf.com
CLASSIC CRèME AU CARAMEL RECIPE - THE SPRUCE EATS
From thespruceeats.com
CRèME CARAMEL: THE CLASSIC RECIPE RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
RECIPE: SWISS CARAMELS à LA CRèME WITH PEPPERMINT - CUISINE …
From cuisinehelvetica.com
CRèME CARAMEL RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
EASY CRéME CARAMEL | CANADIAN LIVING
From canadianliving.com
PETER'S CARAMEL LOAF RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MY CREME CARAMEL - LA CLASSE DE CUISINE - SWEET
From laclassedecuisine.com
VANILLA CRèME CARAMEL RECIPE - CHATELAINE.COM | RECIPE | CREME …
From pinterest.ca
CREME CARAMEL RECIPE - EASY FRENCH FOOD
From easy-french-food.com
CLASSIC CRèME CARAMEL RECIPE - BBC FOOD
From bbc.co.uk
PERFECT CRèME CARAMEL - FRENCHENTRéE
From frenchentree.com
EASY CREME CARAMEL RECIPE | EASY COOKING AND BAKING RECIPES
From visiteat.ca
BEST EVER CARAMEL CORN - CREME DE LA CRUMB
From lecremedelacrumb.com
CLASSIC CRèME CARAMEL RECIPE | MYRECIPES
From myrecipes.com
EAGLE BRAND® | CRèME DE LA CRèME CARAMEL
From eaglebrand.ca
CRèME CARAMEL - SIMPLY LEBANESE
From simplyleb.com
CRéME CARAMEL - WHIP UP THIS LUXURIOUS 70'S CLASSIC WITH JUST SIX ...
From foodnetwork.co.uk
EASY 4 INGREDIENT SOFT CARAMELS - NO CANDY THERMOMETER - CREME …
From lecremedelacrumb.com
CREME CARAMEL (2) | RICARDO
From ricardocuisine.com
CLASSIC CRèME CARAMEL - ILLUSTRATED RECIPE - MEILLEUR DU CHEF
From meilleurduchef.com
RECETTE CREME CARAMEL BEST RECIPES
From findrecipes.info
HOW TO MAKE CRèME CARAMEL CLASSIC FRENCH DESSSERT
From thegoodlifefrance.com
CRèME CARAMEL - COOKING CIRCLE
From cookingcircle.com
CLASSIC CRèME CARAMEL RECIPE | MYRECIPES
From myrecipes.com
CREME AU CARAMEL RECIPE - CREATE THE MOST AMAZING DISHES
FALL CRéME CARAMELS - FIFTEEN SPATULAS
From fifteenspatulas.com
HOME | CRèME CARAMEL LA
From cremecaramella.com
HOW TO MAKE A CRèME CARAMEL | MASTERCHEF CANADA - YOUTUBE
From youtube.com
PERFECT CRèME CARAMEL RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
CREME CARAMEL RECIPES - APPS ON GOOGLE PLAY
From play.google.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love