Creme Caramel

Name: Creme Caramel
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 7 eggs; 5 Tbsps heavy whipping cream; 8 sprigs mint, for garnish; 237 milliliters mixed berries; 2 Tbsps orange juice; 59 milliliters prepared raspberry sauce; 1 pinch Pinch salt; 237 milliliters sugar, plus 2/3 cup; 1 vanilla bean, split lengthwise, seeds scraped and reserved; 59 milliliters water; 710 milliliters whole milk

The recipe Creme Caramel is ready in about 1 hour and 50 minutes and is definitely a super gluten free and vegetarian option for lovers of European food. One portion of this dish contains roughly 8g of protein, 10g of fat, and a total of 273 calories. This recipe serves 8. A mixture of eggs, sugar, raspberry sauce, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Preheat the oven to 200 degrees F.

Equipment you will use

Oven

In a heavy-bottomed saucepan heat the milk, the vanilla pod over medium-low heat and bring to a simmer. Do not boil.

Ingredients you will need

Vanilla Bean

Milk

Equipment you will use

Sauce Pan

Mix together 1 cup of sugar and 1/4 cup of water in a small saucepan over medium-high heat.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Heat until the sugar dissolves and continue cooking until the sugar turns golden brown. Do not stir.

Ingredients you will need

Sugar

Remove from heat and add 2 tablespoons of orange juice. (Be very careful when you add this because the hot sugar will fly everywhere.) Shake the pan to incorporate the orange juice and sugar.

Ingredients you will need

Orange Juice

Shake

Sugar

Equipment you will use

Frying Pan

Spray 8 (4 to 5-ounce) ramekin dishes or 1 large flan mold, with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Ramekin

Pour the caramel into the dishes, to completely cover the bottom. In a large bowl mix together the remaining 2/3 cup sugar, the eggs, and a pinch of salt and whisk well.

Ingredients you will need

Caramel

Sugar

Egg

Salt

Equipment you will use

Whisk

Bowl

Remove the vanilla pod from the milk and gradually blend the milk into egg and sugar mixture while stirring or whisking constantly. Stir in the heavy cream, then strain the egg mixture through a sieve.

Ingredients you will need

Heavy Cream

Vanilla Bean

Sugar

Milk

Egg

Equipment you will use

Whisk

Sieve

At this point, add the vanilla bean seeds and pour the mixture into the ramekin dishes over the caramel. Fill a deep casserole dish with water and arrange ramekins in the casserole dish. The water should reach halfway up the dishes.

Ingredients you will need

Vanilla Bean

Caramel

Seeds

Water

Equipment you will use

Casserole Dish

Ramekin

Bake in the preheated 200 degrees F oven until the custard sets, about 1 1/2 hours.

Ingredients you will need

Custard

Equipment you will use

Oven

Remove the ramekins from the oven and cool. Refrigerate for 2 to 3 hours before serving.

Equipment you will use

Ramekin

Oven

Mix together fresh berries and raspberry sauce in a small bowl.

Ingredients you will need

Raspberry Sauce

Berries

Equipment you will use

Bowl

Remove the ramekins from the refrigerator and loosen the edges with a small knife. Put a dessert plate on top of the ramekin dish, and turn upside down, so that the caramel sits on top.

Ingredients you will need

Caramel

Equipment you will use

Ramekin

Knife