A firm favorite with everyone.. I mean who doesn’t like Crème Caramel?? NO ONE! (at least no one , I know!).This is a very easy recipe, which my bestie, Naveen uses and it turns out just perfect every time! She got this recipe from her aunt (who btw is just as sweet as this dessert). It’s always a HIT at any dinner/party.
A special connection to Crème Caramel, is that it was my dad’s favorite dessert.. Whenever we visited my grandfather’s home.. this was always one of the desserts.. specially made for my abbo.
So here is the recipe step by step for you guys.
- 100 – 150 gm. Sugar for Caramel (depending on the size of the dish you will be using for baking the pudding)
- 5 eggs
- 1 Can Sweetened Condensed Milk (approx. 395 gm.)
- Whole Milk – exactly the same amount as the condensed milk
- 1 tsp. vanilla essence
- Put a pan on medium heat and place the sugar in the pan.
- Gently caramelize the sugar to a dark amber color. Do not use any utensil for stirring as it may crystalize the sugar and you will have to start the process again. Just keep shaking the pan gently until all solid clumps of sugar have dissolved.
- Pour the now dark amber caramel into the baking dish. I normally use a 1.7 liter oval glass Pyrex dish and fill it nearly to the rim, however, you can use other shaped dishes of approximately the same size.Set aside.
- Pre heat the oven to 160 C/320 F/ 3-4 gas mark.
- Place the eggs in a free standing mixer bowl or a large bowl, if using hand mixer.
- Beat the eggs for about 5 to 8 minutes or until the eggs become pale, light and fluffy.
- Add the condensed milk and vanilla essence.
- Now fill the empty condensed milk can with milk and pour it into the mixing bowl.
- Gently beat the egg mix again till everything is fully combined.
- Now pour the crème mixture into the dish containing, now slightly cooled, caramel.
- Carefully place the crème caramel dish into a larger baking dish and place on the middle rack of the oven. Fill the large dish with kettle boiled water for slower and even cooking (aka bain-marie).TIP: it is easier to fill the dish with boiling water while it’s resting on the oven rack.
- Bake in the oven for approximately an hour. However, since every oven varies in temperature, check after 40 minutes. Pierce a knife into the middle of the dish, if it comes out with all liquid then check again after 10 to 15 minutes. TIP: If the top is getting dark then you can cover it with a foil to avoid further browning. However, since the dessert is served upside down, you can get away with it bring slightly in the darker side.
- When the knife comes our mostly clean i.e. the knife does not have to be completely clean of residue just not liquid crème, the pudding is ready. There should still be some wobble in the middle because as the pudding cools it will set more.
- Take the small dish out of Bain-marie as soon as you can manage using over gloves or cloth.
- Once the dish is cool enough to handle, release the edges of the crème caramel with a knife.
- Turn it over in a serving dish.
- Cool it in the fridge for a couple of hours, preferably overnight. Enjoy!!