Light Crème Caramel
🛠 Equipment
- Ramekins
- Saucepan
- Whisk
- Bain-marie
- Baking sheet
🛒 Ingredients
| 50 cl | Semi-skimmed milk | |
| 3 | Eggs | |
| 2 | Egg yolks | |
| 100 g | Sugar (custard) | |
| 80 g | Sugar (caramel) | |
| 1 tsp | Vanilla extract | |
| 3 tbsp | Water |
Preparation
Step 1: Make the caramel
Pour the sugar and water into a saucepan and heat over medium heat without stirring until you get an amber caramel.
Immediately divide the caramel among the ramekins, tilting them to cover the bottom.
Step 2: Make the custard
Whisk the whole eggs and yolks with the sugar without making foam. Heat the milk with the vanilla extract until it just simmers.
Pour the hot milk in a steady stream over the eggs, stirring gently, then strain the mixture.
Step 3: Bake in a bain-marie
Pour the custard into the caramelized ramekins. Place them in a large dish filled with hot water halfway up.
Bake at 150°C for 35 to 40 minutes: the custard should be set but still slightly wobbly in the center.
Step 4: Chill and unmold
Let cool slightly, then refrigerate for at least 3 hours.
Run a knife blade around the edges and unmold onto a plate: the caramel flows naturally over the custard.
Step 5: Serve
Serve well chilled, plain or with a shortbread biscuit.
This custard keeps for 48 hours in the refrigerator.
💡 Tips & variations
- Heat the caramel to a nice amber color but not too dark: it would turn bitter.
- Pour the caramel into the ramekins as soon as it is ready, as it sets very quickly.
- Bake the custards in a bain-marie in a gentle oven for a perfectly smooth texture.
- Let cool, then chill for at least 3 hours before unmolding.
❓ Frequently asked questions
How long does this recipe take?
4h30 (15 min prep).
How many servings does this make?
6 servings.
How difficult is this recipe?
medium.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
