Crème caramel Creme brulee with ginger

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The creme caramel it’s a classic spoon dessert, with simple ingredients and recipe, which can turn out to be delicious and refined. A delicate scent of vanilla, a silky consistency and the right caramel note that conquers.

Ingrediants

500 ml of whole milk
3 eggs
2 egg yolks
110 g of granulated sugar
1 vanilla bean

FOR THE CARAMEL

150 g of granulated sugar
2 tablespoons of water
1 teaspoon of filtered lemon juice

Milk, eggs, sugar and vanilla. These are the few and simple ingredients of creme caramel, a spoon dessert that, if prepared with all the trappings, turns out to be divine.

Operations for prepare a good crème caramel they are very few and within everyone’s reach. However, in order for it to be shiny, compact and silky, it is necessary to pay attention to some details. First of all the compound based on eggs and sugar it must not be mounted. Just mix it with a whisk trying to incorporate as little air as possible: it is precisely the air bubbles that, trapped in the texture of the cake, compromise its correct consistency. There vanilla it is fundamental, it must be in berry, no extracts or vanillin, and it is necessary to leave it to infuse in milk for the right amount of time.

Given the simplicity of the ingredients and process, it is cooking to greatly affect the success of the dessert. The crème caramel is cooking in the oven in a bain-marie, therefore sweet temperature and water that does not have to boil.

Equally crucial is understanding when take out the cake, too long cooking will affect the consistency and give our crème caramel a marked egg flavor. Don’t worry though! Following carefully the steps of the recipe and ours advice, with a little patience and the right observation you will enjoy a delicious dessert.

OTHER DELICIOUS RECIPES: Crème brulée, Catalan cream, Vanilla pudding

How to prepare: Crème caramel

Execution: average

Preparation time: 30 min

Cooking time: 1h and 30 min – 1h and 40 min

Rest time: 3h – 4h

Portions: 6 – 8

How to prepare: Crème caramel

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.

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.

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.

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.