A classic that is delicious and simple. This is the perfect dessert to make a day in ahead when you have guests coming over the next day. This is Creme Caramel. Love it.
Creme Caramel
Author: Maya Kitchenette
Ingredients
For caramel
- ½ cup sugar (for caramel)
- 1 tbsp water
For pudding
- 1 cup whole milk
- 2 tbsp cream
- 1 vanilla bean (or 2 tsp vanilla extract)
- 3 eggs
- ¼ c sugar
- pinch nutmeg (optional)
Instructions
- Heat the oven to 160°C.
- In a kettle/flask, boil some water(this is for the water bath later).
- Dissolve the sugar for the caramel with 1 tbsp water and boil until it turns into a golden fragrant caramel.
- Pour into the cake tin and swirl to coat the bottom evenly. Set aside.
- Pour the milk and cream into the same saucepan, so that it laps up the caramel.
- Split the vanilla bean, scrape the seeds into the milk, and add the pod.
- Heat till milk is almost boiling and turn off the heat, cover, and set aside to infuse 10 minutes.
- In another bowl, whisk eggs with the sugar. Add the nutmeg, if using. Slowly pour in the milk in the eggs mixture.
- Strain the custard over the hardened caramel and set the pan in a larger dish.
- Pour the boiled water into the bottom pan to come half-way up the sides pan
- Transfer to the oven and bake until set, 45 minutes to an hour.
- Remove creme caramel from the oven and from the water bath.
- Run a knife around the outside edge to loosen it.
- Chill in fridge for a few hours or overnight.
- Flip creme caramel on a plate and serve in wedges.
Nutrition Information
Calories: 1032 Fat: 32g Saturated fat: 15g Unsaturated fat: 14g Trans fat: 0g Carbohydrates: 164g Sugar: 163g Sodium: 330mg Fiber: 0g Protein: 27g Cholesterol: 616mg
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