Yesterday, I made for the first time one of the most classic dessert recipes, the Crème Caramel. I called my grandmother for some advice and she gave me her easy, fat-free and very delicious recipe. It is very interesting how an exquisite dessert like Crème Caramel needs just sugar,milk, eggs, water,vanilla extract and salt to make it. In fact, it turned out wonderfully creamy and very delicious and it doesn’t absolutely need any butter or cream to make tasteful. I definitely recommend trying it, you will be surprised by the flavour.
To make this recipe you will need:
This will make approximately 12 cocottes
For the caramel:
75 gr of granulated sugar
3 table spoons of water
For the custard:
100 gr of granulated sugar
500 gr of milk (I used the semi skimmed milk)
1 teaspoon of pure Vanilla extract
A sprinkle of Salt
First of all, put the cocottes on a tray in the oven at 150 C/ gas mark 3/ 300 F (while you prepare the caramel) to warm them so that, they won’t break when you pour the caramel on them. Meanwhile on a sauce pan, place the 75 gr sugar, the water and cook everything on a medium heat making sure to carefully stir until the sugar is dissolved and turns into a light brown color.
(Please be careful to turn the heat off as soon as the caramel turn into a light brown otherwise it will get burned and will taste very bitter.)
After that, immediately take the cocottes out of the oven and carefully pour the caramel evenly into them. At this stage leave the cocottes with the caramel out of the oven as you will need to prepare the custard.
To make the custard first of all, bring the milk to a boil and after that, let the milk cool down for about 15 minutes. On a bowl carefully whisk the 100gr sugar with the eggs,Salt and the Vanilla extract until everything is smooth and creamy. Now at this stage, carefully and slowly pour some of the milk draining it with a colander (which should be warm-please double-check otherwise it will cook the egg) to the creamy mixture, whisk and then add the remaining milk and whisk again until all is mixed perfectly. Now you are ready to pour the mixture into the cocottes. Remember to pour some water on the tray until it covers the half of the cocottes and cook in the oven at 170 C/ gas mark 3/ 325 F until you see some light brown spots on the top of the mixture.
After that, let the cocottes cool down and put them on the fridge for about 5-12 hours this way the caramel and the custard will thoroughly mix their flavours together. If you are impatient it is delicious even after it has been just 2 hours in the fridge. 🙂
Cream caramel is one of those classic desserts which makes every meal a bit special and yummy. It is perfect to make for a special date, your friends or even impress your mother-in-law. I definitely think that what makes this dessert special is the fact that we definitely do not need complicated ingredients to make a delightful dessert and I think this should reflect our the everyday life, we should consider more the true and genuine things and avoid unnecessary stressful components.
Enjoy the simple things! 🙂