Hey there foodies!
Are you in the mood for a rich and decadent dessert that’s sure to impress? Look no further than this delicious creme caramel recipe! With its smooth and creamy custard base and luscious caramel topping, this dessert is the perfect way to indulge your sweet tooth.
- 1 cup granulated sugar
- 1/4 cup water
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 vanilla bean, split lengthwise (or 1 tsp vanilla extract)
- 4 large eggs
- 2 large egg yolks
- Pinch of salt
Preheat your oven to 325°F (160°C).
In a medium-sized saucepan, combine 1 cup of granulated sugar and 1/4 cup of water over medium-high heat. Cook until the sugar dissolves and turns into a deep amber color. Remove from heat and pour the caramel into six 6-ounce ramekins or one 9-inch cake pan. Swirl the caramel around to coat the bottom and sides of the ramekins or pan.
In a separate saucepan, heat 2 cups of whole milk, 1/2 cup of heavy cream, and 1/2 cup of granulated sugar over medium heat. Add the split vanilla bean (or vanilla extract) and stir occasionally until the mixture just comes to a simmer. Remove from heat and let cool for 10 minutes.
In a mixing bowl, whisk together 4 large eggs, 2 large egg yolks, and a pinch of salt. Gradually whisk in the warm milk mixture until well combined.
Strain the mixture through a fine-mesh sieve to remove any lumps or vanilla bean pieces, then pour the custard mixture into the prepared ramekins or pan.
Place the ramekins or pan in a larger baking dish and add enough hot water to come up halfway up the sides of the ramekins or pan.
Bake for about 35-40 minutes, or until the custard is set but still slightly jiggly in the center. Remove from the oven and let cool to room temperature.
Once cooled, cover each ramekin with plastic wrap and chill in the fridge for at least 4 hours (or overnight). When ready to serve, run a knife around the edges of each ramekin and invert onto a plate. Serve with any remaining caramel sauce.
Enjoy your delicious homemade creme caramel dessert!