Indulge in the velvety smoothness of crème caramel, a French classic that has won the hearts of dessert lovers worldwide. This custard delight, with its luscious caramel sauce embracing a silky custard base, is a true masterpiece of flavors and textures. Prepare to be captivated by its elegant simplicity and irresistible allure.
Imagine slowly sinking your spoon into the rich, golden caramel sauce, unveiling the creamy custard beneath. As you savor each bite, the harmonious blend of sweet and creamy notes dances across your palate, leaving you craving for more. This dessert is a true celebration of indulgence, perfect for impressing your loved ones or treating yourself to a moment of pure bliss.
Ingredients:
- 1 cup granulated sugar
- 1/4 cup water
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract)
Instructions:
- Preheat your oven to 325°F (165°C).
- In a heavy-bottomed saucepan, combine 1/2 cup of the granulated sugar and the water. Cook over medium heat, swirling the pan occasionally, until the sugar dissolves and the mixture turns a deep amber color. Quickly and carefully divide the caramel among six ramekins, tilting the dishes to coat the bottom evenly.
- In a separate bowl, whisk together the eggs and the remaining 1/2 cup of sugar until smooth and well combined.
- In a saucepan, heat the milk, cream, and vanilla bean (or extract) over medium heat until steaming and small bubbles form around the edges. Remove from heat and let sit for 10 minutes to allow the vanilla flavor to infuse.
- Gradually whisk the warm milk mixture into the egg mixture until fully incorporated.
- Strain the custard mixture through a fine-mesh sieve into a large measuring cup or pitcher to remove any foam or solid bits.
- Carefully pour the custard mixture into the caramel-coated ramekins, filling them almost to the top.
- Place the ramekins in a large baking dish or roasting pan and pour enough hot water into the pan to come halfway up the sides of the ramekins, creating a water bath.
- Bake for 40-50 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight.
- To serve, run a thin knife around the edges of the ramekins and invert onto dessert plates, allowing the caramel sauce to drizzle over the custard.
With its alluring aroma and irresistible flavor, crème caramel is a dessert that will transport you to a world of pure indulgence. Savor every bite of this velvety custard, and let the caramel sauce linger on your taste buds, creating a symphony of flavors that will leave you craving for more. Bon appétit!
