Dive into the sweet, silky world of my second favorite dessert-Crème Caramel, also known around the globe as Flan. In this video, I'll take you through each step of creating this elegant dessert from scratch. Not only will you learn how to craft the perfect Crème Caramel, but I'll also share intriguing historical insights into how this delightful treat evolved from a French classic to a beloved staple in kitchens worldwide.
Crème Caramel Recipe:
For the caramel
- 1/2 cup (200g) sugar
- 1/4 cup (60ml) water
For the custard
- 4 large eggs
- 3/4 cup sugar
- 1 1/2 cups milk
- 1 1/2 cups heavy cream
- 1 tbsp vanilla extract
Directions:
1. Prepare the Caramel:
- In a saucepan, combine sugar and water. Cook over medium heat until the sugar dissolves and turns a golden amber color. Quickly pour into ramekins, swirling to coat the bottoms evenly. Set aside.
2. Make the Custard:
- In a mixing bowl, mix the eggs gently until the mixture is homogenous. Careful to not add a lot of air.
- In another pot, gently warm the milk and sugar with the vanilla extract. Do not boil. Bring this mixture to about 180 degrees Fahrenheit.
- Gradually pour the warm milk into the egg mixture, stirring constantly. Strain this mixture to ensure smoothness.
3. Bake in a Bain-Marie:
- Preheat your oven to 350°F (175°C).
- Pour the custard mixture into the caramel-lined ramekins. Place these in a large baking dish and fill the dish with hot water halfway up the sides of the ramekins.
- Bake for about 30 to 35 minutes or until just set but still slightly jiggly in the center.
4. Cool and Serve:
- Remove the ramekins from the water bath and let cool to room temperature. Refrigerate for at least 4 hours, or overnight for best results.
- To serve, run a knife around the edges of each ramekin and invert onto a plate. The caramel sauce will flow beautifully over the creamy custard.
21 авг 2024
