Crème caramel Creme brulee with ginger

Preparation time
30 min
Cooking time

1h and 30 min – 1h and 40 min

Rest time

3h – 4h


6 – 8

How to prepare: Crème caramel

Crème caramel preparation - Phase 1

Crème caramel preparation - Phase 1

To prepare the crème caramel, start pouring the milk into a saucepan together with the vanilla bean, engraved lengthwise. Bring to the limit of boiling, turn off and leave the vanilla to infuse for 15 minutes. Meanwhile, prepare the caramel: collect the sugar in a saucepan together with the water and lemon juice.

Crème caramel preparation - Phase 2

Crème caramel preparation - Phase 2

Cook over medium heat, never stirring but taking care to move the saucepan until an amber caramel is formed. Pour it immediately on the bottom of the chosen mold (the one used here has a diameter of 15 cm) or 6-8 single-portion molds. Preheat the oven to 140 degrees. In a bowl, work the eggs and yolks together with the sugar with a hand whisk, trying to incorporate as little air as possible.

Crème caramel preparation - Phase 3

Crème caramel preparation - Phase 3

The mixture should not be whipped, but well blended eggs and sugar. Pour the lukewarm milk over the eggs, filtering it with a tightly meshed sieve and stirring constantly. Using a ladle, then pour the mixture into the mold by passing it through the sieve again, to remove any surface foam that may have formed. Place the mold inside a deep pan filled with cold water, placing a cloth between the mold and the base of the pan to prevent the two from coming into direct contact. Bake in the oven for about 1 hour and 30 – 1 hour and 40 minutes, compatibly with the size of the chosen mold and often checking that the water never reaches a boil. If so, you can slightly lower the oven temperature and add a little cold water to the water bath. The dessert will be ready when the cream has congealed while still being soft: to check it, just press lightly with the index finger, if it does not meet a slight resistance you will have to continue cooking, checking often.

Crème caramel preparation - Phase 4

Remove the crème caramel from the oven and let it cool inside the pan until it reaches room temperature. Then transfer it to the refrigerator and let it rest for at least 3 hours. When it is time to turn it out of the mold, pass with the blade of a sharp knife along the edges of the mold, then place a plate on top and turn it over with a decisive movement. If the cake does not fall immediately, gently tap the bottom of the mold letting the crème caramel come off by itself.


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