This classic creme caramel is so easy to make and needs very little ingredients! Silky oven baked eggs, sugar and milk: a fantastic dessert!
Flans, custards and cremes always make me think of my late grandmother.
She totally hated milk.
You surely know someone with an aversion for milk as well, isn’t it?
Homemade Creme Caramel
No really.
She absolutely loathed milk in all shapes and forms.
But she was always made aware by her doctor that it was highly nutritious and good for you.
So from time to time she would make a milk based dessert.
She loved desserts though, she had a mean sweet tooth.
My grandmother would very often make custards and cremes like this creme caramel.
Ramekins
With or without caramel, depended on the amount of time my grandmother felt putting in making this dessert.
My siblings and I would come back from school and stop by often.
Curious to know what sweet treat she had prepared for us.
Puddings, chocolate risotto – her favorite and this creme caramel.
The ramekins she used to make them were quite old, probably something her mother or grandmother used a century ago.
In the end these ramekins kind of got lost when she passed away.
And I would use classic ceramic moulds.
Until I was in Hong Kong a couple of years ago.
A friend who lives there took me to a neighbourhood full of small shops selling kitchen tools.
Hong Kong Ramekins
Whatever you can think of, you will certainly find it there.
I was going through piles and piles of tools.
Until I found moulds that looked almost exactly like my grandmother’s ramekins.
The shape I remember from when I was a child.
And I couldn’t help but buy a couple of them, I was so overjoyed!
So that is why my very own homemade creme caramel looks like that.
So back to our recipe here…
This classic creme caramel is so easy to make and needs very little ingredients! Oven baked eggs, sugar and milk: a fantastic dessert!
Enjoy!
Homemade Creme Caramel Recipe
This classic creme caramel is so easy to make and needs very little ingredients! Oven baked eggs, sugar and milk: a fantastic dessert!
- 1 egg white
- 1 whole egg
- 1 1/2 cups whole milk (360 ml)
- 3,5 oz sugar
- 1 vanilla bean
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1) Pour the milk in a saucepan and place it over low heat. Slice the vanilla bean open and add it to the milk.
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2) Let the milk warm up lightly for about 10 minutes to give the vanilla bean the time to add flavor, don't let the milk boil.
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3) In the meantime add half of the sugar to another saucepan together with 2 tablespoons of water. Place this over medium-high heat and stir until you get a dark caramel sauce that isn't too thick. Keep an eye on it, the caramel burns fast.
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4) Take the caramel off the heat and divide it over 4 ramekins.
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5) Remove the vanilla bean from the milk and take the saucepan off the heat.
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6) Beat the egg white and egg and the rest of the sugar. Then gradually add the lukewarm vanilla milk. Make sure it is not too warm or the eggs will scramble. Stir very well until you end up with a glossy custard base.
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7) Pour the custard on top of the caramel In the ramekins. Place them in a baking dish. Fill it the dish with water (bain marie).
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8) Place the dish with the ramekins in a preheated oven at 356°F (180°C) for 45 minutes.
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9) Remove the ramekins from the oven. Let them cool down for an hour. Then let the creme caramel set in the fridge overnight or for 4 hours minimum.
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10) Flip the ramekins over on a plate and serve.