Vanilla Creme Caramel
This is the kind of sophisticated treat people only expect to see at a fancy restaurant. Imagine your guests’ surprise when you serve it at your own dinner table! It’s rich, creamy, and silky smooth. Really, what more could you ask of a dessert?
For the caramel:
- ⅔ cup (133 g) Redpath® Organic Granulated Sugar ⅔ cup (133 g) Redpath® Organic Granulated Sugar
- ⅓ cup (80 ml) water ⅓ cup (80 ml) water
For the custard:
- 2 1/4 cups (563 ml) whole milk 2 1/4 cups (563 ml) whole milk
- ⅔ cup (133 g) Redpath® Organic Granulated Sugar ⅔ cup (133 g) Redpath® Organic Granulated Sugar
- 2 whole eggs 2 whole eggs
- 4 egg yolks 4 egg yolks
- ½ tsp (3 g) salt ½ tsp (3 g) salt
- 1 tbsp (15 ml) pure vanilla extract 1 tbsp (15 ml) pure vanilla extract
Instructions
Preheat oven to 300°F (149°C). Have 6 ramekins prepared.
For the caramel:
In a heavy-bottomed saucepan, evenly spread the Redpath® Organic Granulated Sugar over the bottom of the pan and add the water.
Place pan over medium-high heat and bring mixture to a boil. Once the sugar begins to change colour, gently swirl to evenly distribute the sugar as it’s caramelizing; make sure not to stir with a utensil. Keep pot on the heat until the sugar turns a deep amber colour. Remove from heat.
Immediately pour the caramel into the ramekins. Tilt each ramekin to ensure that the caramel covers the bottom of each. Place ramekins into a 9x13 inch (23x33 centimeters) baking dish. Set aside to harden; do not refrigerate.
For the custard:
In a medium bowl, whisk together eggs and half of the Redpath® Organic Granulated Sugar.
Meanwhile, in a heavy-bottomed saucepan, combine milk, the remaining Redpath® Organic Granulated Sugar and salt together.
Stir milk mixture over medium heat until it just begins to boil.
While whisking, slowly add a ladle of the hot milk into the egg mixture. Continue process until all of the milk is whisked together with the eggs. Strain mixture into a large measuring cup or bowl. Gently stir in the pure vanilla extract.
Evenly divide the custard amongst the 6 ramekins. Place the baking dish into the oven with the 6 ramekins evenly-spaced apart. Fill the baking dish with boiling water, at least halfway up the sides of the ramekins to ensure the custards bake evenly.
Bake for 35 to 45 minutes, or until the majority of the custard is set. When finished, the outside of the custard will be firm, but you will notice a quarter-sized section in the middle that still jiggles when shook.
Carefully remove the baking dish from the oven. Allow to cool slightly until ramekins can be safely handled. Remove ramekins from the baking dish. Cool completely.
Place into the fridge to chill; at least an hour or until cold. Run a sharp knife or small palette knife around the edge and invert the dessert onto a plate. If chilling longer than an hour, cover each cooled ramekin with plastic wrap before placing into the fridge.
Chef's Tip
*Use a light coloured pot when making caramel to accurately determine the colour of the caramelizing sugar.
*The custard can be made a few days in advance. Make sure to stir well before dividing into ramekins.
*Line baking pan/dish used for the bain marie with a kitchen towel to prevent ramekins from slipping around.
*Fully-made creme caramels can be prepared 2-3 days in advance, cooled completely, covered with plastic wrap and stored in the fridge.
*For a different flavour profile, infuse milk with cinnamon sticks, fresh herbs, or coffee beans when heating.
*Alternatively, taste can be changed by replacing the vanilla extract with a different flavour.
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