Best 7 Best Creme Caramel Recipes

CREME CARAMEL

Steps:

• Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
• In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
• Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
• With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.

CRèME CARAMEL

Steps:

• Put the sugar in a small frying pan, preferably non-stick, and add the water. Heat slowly, stirring gently with a metal tablespoon until the sugar has dissolved. The base of the pan will no longer feel gritty when you run the spoon over it. (Step 1)
• Increase the heat under the pan and allow the syrup to bubble. As the water is driven off, the syrup will become thicker and the bubbles on the surface will get bigger. Do not stir the syrup during this time. (Step 2)
• Watch the syrup carefully and when it starts to turn golden at the edges, swirl the pan to ensure even colouring. Do not stir it. When the syrup has turned a rich golden caramel colour, remove from heat. (Step 3)
• Heat oven to 160C/140C fan/gas 3. Pour the caramel into ramekins. Bring the milk to simmering point.
• Put the eggs and yolks in a bowl with the sugar and whisk lightly together.
• Gradually whisk in the hot milk. Strain into a clean jug and add the vanilla, and liqueur, if using. Pour carefully into the prepared ramekins.
• Pour boiling water from the kettle into a roasting tin to come halfway up the sides of the ramekins. Bake for 15-20 mins until the custards are just set. Leave to cool, then chill for at least 4 hrs, or even overnight. The caramels can be made up to 3 days in advance.
• To turn out each caramel, run the point of a sharp knife around the top edge of each ramekin, place a dessert plate on top and invert. Give the ramekin and plate a sharp shake and carefully remove the ramekin.

CHEF JOHN'S CREME CARAMEL

Steps:

• Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
• Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.
• Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
• Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
• Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
• Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
• Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
• Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
• Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.
• To unmold, cover ramekin with a small plate, then invert. Chill before serving.

CREME CARAMEL

Steps:

• Preheat the oven to 325 degrees F.
• Place the sugar and water in a heavy-bottomed saucepot over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Let cool for at least 2 minutes.
• In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles. Strain though a sieve.
• Place 6 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding. Pour 6 ounces into each caramel-coated ramekin. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the custard mixture.) Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature for 5 minutes, then refrigerate until well chilled.
• To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.

CREME CARAMEL (BEST OF BRIDGE)

Steps:

• Lightly butter 8 ramakins. Set aside.
• Place the water and sugar in a saucepan; stir over low heat until sugar dissolves. Increase heat and bring to a boil, approx 10 - 15 minutes or until mixture has turned golden brown.
• Custard: With a mixer, beat together the whole egs, egg yolks, vanilla and sugar until lemon coloured.
• Preheat oven to 325.
• Scald cream in a saucepan and allow to cool slightly. Pour a bit of cream in to the egg mixture, stirring constantly. Pour the rest of the cream into the egg mixture and stir until well blended.
• Pour the custard evenly into each dishes. Set the dishes in a shallow baking pan containing 1" water. Bake custards at 325 for 35 - 40 minutes or until custard is set. Remove the custards from the oven and cool. Chill for 5 hours.
• To serve: Place dishes in hot water and east custards away from sides of dish. Invert onto serving plates.

CREME CARAMEL

Steps:

• Preheat the oven to 325 degrees F with a rack in the center.
• For the caramel: add the sugar and 3 tablespoons water to a medium saucepan over medium-high heat. Swirl the pan to wet all the sugar, but do not stir or whisk. Cook until the sugar melts and begins to bubble, swirling occasionally. It will eventually caramelize and turn golden yellow, 3 to 4 minutes.
• Continue to cook until it turns an amber color, 3 to 4 minutes. Divide the caramel between 8 ramekins, coating the bottoms and partway up the sides. Set aside to cool completely and let the caramel set.
• For the custard: Heat the cream, milk and vanilla in a medium saucepan over medium heat until slightly simmering. Remove from the heat.
• In a large bowl, whisk together the eggs, egg yolks, sugar and salt. Temper the mixture by pouring a small amount of the hot liquid into the eggs while whisking continuously. Continue to stream the milk into eggs until all the liquid has been added and thoroughly mixed. Strain through a fine-mesh sieve to ensure a perfectly smooth custard, removing any lumps or bits of cooked egg. Divide the custard base evenly among your ramekins, pouring it over the caramel.
• Put the ramekins in a large casserole dish or roasting pan. Pull out the center oven rack and place the pan on the rack. Very slowly and carefully, pour hot water into the bottom of the roasting pan until it comes about 1 inch up the sides of the ramekins. Avoid splashing water into the custards. Carefully slide in the rack and bake until the centers of custards jiggle when the ramekins are jostled, 40 to 45 minutes. If the custard is still liquid in the center and sloshes when you gently shake it, bake for an additional 2 to 3 minutes. Check often so the custards don't overbake.
• Carefully remove the ramekins from the water bath with tongs and allow to cool on the countertop before transferring to the refrigerator to cool completely.
• For the coconut tuiles: Toast 1/2 cup of the shredded coconut on a baking sheet until light golden brown, about 10 minutes. Stir after 5 minutes to ensure even coloring. Set aside to cool. Mix with the remaining 1/2 cup shredded coconut.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until light and creamy, 1 to 2 minutes. Add the powdered sugar and flour and mix until fully incorporated. Add the egg whites slowly, one at a time, and continue to beat until fully incorporated.
• Line a baking sheet with a silicone mat. Put a small spoonful of batter on the mat and spread thinly with a small offset spatula. Sprinkle with coconut. Repeat with the remaining batter to make 8 tuiles. Bake until the edges of the cookies are golden brown but the centers are still pale, 10 to 12 minutes. Allow to cool for 1 minute after removing from the oven. Peel up the edge of one cookie with an offset spatula and peel it off the baking sheet. While still warm, shape each cookie by curling it around the handle of a wooden spoon if desired.
• When ready to serve the creme caramels, run a small offset spatula or paring knife around the edge of each ramekin. Invert onto rimmed plates and carefully lift, allowing the excess caramel to fill the plate around the base of the custard. Garnish with a coconut tuile.

THE BEST CARAMEL...EVER

Steps:

• Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil. Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes. Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day. Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.