Creme au Caramel -A dessert that will have you reaching for seconds

French CUISINE

Creme au Caramel

Indulge in the classic French dessert, Crème au Caramel, a luxurious and elegant treat. This recipe involves gently cooking a creamy custard base, enriched with vanilla essence, and then setting it in a mold coated with a golden caramel sauce.

Total Time

60 Minutes

Cuisine

French

Ingredients

9 Ingredients

Calories

299

Step 1

Take a bowl and add 4 egg whites and 2 egg yolks and then add 6 tablespoons of sugar in it and then whisk it very nicely.

Step 2

Add 2 cups of milk to the bowl of eggs and continue whisking it while adding the milk. Add 1 teaspoon of vanilla essence and a pinch of salt in it and then whisk it very nicely.

Step 3

Strain out the custard so that it gets a smooth and flexible texture.

Step 4

For the Caramel layer, take another pan and add 3 tablespoons of water and add ½ cup of sugar in it and 2 tablespoons of lemon juice in it and mix it nicely and cook it until it gets deep brown in colour.

Step 5

Once cooked quickly take it out from the stove and pour it directly into the ramekins. (base moulds) this step is to be done very quickly.

Step 6

After that gently pour the custard into the ramekins above the caramelized sugar. With the help of a paper towel tap all the air bubbles inside the custard.

Step 7

Place the ramekins on a deep cooking tray and fill the tray with hot water and then place the tray in the preheated oven at 300 degrees celsius for slow cooking at last cover the whole tray with the aluminium foil and let it cook for 30-35 minutes.

Step 8

And once the custard is cooked nicely slowly take them out and let it cool/chill for 3-4 hours.

Step 9

After that for the garnishing take some toasted and peeled hazelnuts and pierce them nicely with the help of toothpicks. Prepare the caramel by adding water, and sugar to a pan and cooking it till it has a deep brown colour.

Step 10

When it has a deep brown colour then remove it from the stove and place it on the cool ice bowl and let the syrup thickens its consistency when done slowly dip the hazelnuts in it and let the extra caramel drip over to form a thin thread of caramel and let it cool for some time.

Step 11

Take out the caramel custard from the refrigerator and gradually take it out on a plate and garnish it with the caramelized hazelnuts.

Step 12

Yummy, mouthwatering and sweet caramelized custard is ready to eat.

6 Eggs
10 Tbsp Sugar
2 Cups Milk
1 Tsp Vanilla essence
A pinch of salt
3 Tbsp Water
2 Tbsp Lemon juice
Custard ramekins
6 Toasted and peeled hazelnuts

Yojana Poultry White Power Eggs, 6 pcs

HappyChef Icing Sugar, 100 g

₹45.00

Amul Homogenised Toned Milk

₹71.00

Harveys Flavouring Essence - Vanilla, 28 ml

₹59.00

Keya Table Salt 100g

₹28.00

Dabur Hommade Lemoneez- 250 ml