Name: Crème Caramel Dessert: A Delightful Recipe for a Classic Treat
Prep time: 20 min
Cook time: 45 min
Total time: 1 h
Ingredients: 500 ml Milch; 100 g Zucker; 4 Eier; 1 Päckchen Vanillezucker; 1 Prise Salz; 100 g Zucker (für Karamell)

Crème Caramel Dessert is a timeless classic that never fails to impress. This silky-smooth custard, topped with a luscious caramel sauce, has a rich history that dates back to the 18th century, originating in France. It has since traveled the globe, becoming a beloved treat in various cultures, each adding its unique twist. What I adore about Crème Caramel Dessert is its perfect balance of sweetness and creaminess, making it an irresistible indulgence for any occasion. The texture is simply divine, with a melt-in-your-mouth quality that leaves you craving more. Whether served at a dinner party or enjoyed as a simple weeknight treat, this dessert is not only convenient to prepare but also a delightful way to end any meal. Join me as we explore the art of creating this exquisite Crème Caramel Dessert that will surely become a favorite in your home!

Ingredients:

1 cup granulated sugar (for caramel)
6 large eggs
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 tablespoon vanilla extract
1/4 teaspoon salt
1/2 cup granulated sugar (for custard)
1/4 cup water (for caramel)

Preparing the Caramel

1. Start by gathering all your ingredients and equipment. Youll need a medium saucepan, a whisk, a mixing bowl, and a 9-inch round cake pan or individual ramekins for serving. 2. In a medium saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Stir gently to combine, but avoid stirring once the mixture starts to heat up to prevent crystallization. 3. Place the saucepan over medium heat and allow the sugar to dissolve. Youll notice it bubbling away. Keep an eye on it, as it can go from perfectly caramelized to burnt very quickly. 4. Once the mixture turns a deep amber color (this usually takes about 8-10 minutes), remove it from the heat immediately. Be careful, as the caramel will be extremely hot. 5. Quickly pour the caramel into your prepared cake pan or ramekins, tilting them to ensure the bottom is evenly coated. Set aside to cool and harden while you prepare the custard.

Preparing the Custard

6. In a large mixing bowl, crack the 6 large eggs and whisk them gently. You want to break the yolks and combine them with the whites without incorporating too much air. 7. Add the sweetened condensed milk, evaporated milk, vanilla extract, and salt to the eggs. Whisk until everything is well combined and smooth. This should take about 2-3 minutes. 8. Once your mixture is smooth, you can strain it through a fine-mesh sieve into another bowl or directly into the caramel-coated pan. This step is optional but helps to remove any lumps and ensures a silky texture. 9. Preheat your oven to 350°F (175°C). While the oven is heating, prepare a water bath for the crème caramel. This will help cook the custard gently and evenly. 10. Place your caramel-coated pan or ramekins in a larger baking dish. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the pan or ramekins. This is crucial for a smooth custard.

Cooking the Crème Caramel

11. Once your oven is preheated, carefully place the baking dish with the water bath and custard mixture into the oven. Bake for about 50-60 minutes, or until the custard is set but still slightly jiggly in the center. 12. To check for doneness, insert a knife or toothpick into the center of the custard. If it comes out clean, its ready. If not, give it a few more minutes. 13. Once done, remove the baking dish from the oven and let it cool in the water bath for about 10-15 minutes. This helps prevent cracking. 14. After cooling, remove the pan or ramekins from the water bath and let them cool to room temperature. Then, cover them with plastic wrap and refrigerate for at least 4 hours, or overnight if you have the time. This chilling step is essential for the flavors to meld and the texture to set properly.

Assembling and Serving

15. When youre ready to serve, take the crème caramel out of the refrigerator. If you used a cake pan, run a knife around the edges to loosen it. If you used ramekins, you can skip this step. 16. To unmold, place a serving plate over the top of the pan or ramekin and quickly invert it. Give it a gentle shake to help release the custard. The caramel sauce should flow over the top, creating a beautiful glaze. 17. If you find that the crème caramel is sticking, you can dip the bottom of the pan or ramekin in hot water for a few seconds to loosen it up. 18. Slice the crème caramel into wedges if you used a cake pan, or serve the individual ramekins as they are. You can garnish with fresh berries, mint leaves, or a sprinkle of sea salt for an extra touch. 19. Enjoy your homemade crème caramel! Each bite should be a delightful combination of creamy custard and rich caramel sauce. Its a classic dessert thats sure to impress your family and friends.

Conclusion:

In summary, this Crème Caramel Dessert is an absolute must-try for anyone who appreciates the delicate balance of creamy sweetness and caramel richness. Its silky texture and luscious flavor make it a standout treat thats perfect for any occasion, whether youre hosting a dinner party or simply indulging in a sweet moment at home. For serving suggestions, consider pairing your Crème Caramel with fresh berries or a dollop of whipped cream to add a refreshing contrast to the rich custard. You can also experiment with variations by infusing the custard with flavors like vanilla bean, orange zest, or even a hint of espresso for a unique twist. I wholeheartedly encourage you to give this recipe a try! I promise you wont be disappointed. Once youve made it, Id love to hear about your experience. Share your thoughts, any variations you tried, or even a photo of your beautiful Crème Caramel Dessert. Lets celebrate the joy of cooking together!