Crème Caramel

Name: Crème Caramel
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 1 teaspoons orange cognac (such as Grand Marnier®); 115 milliliters creme fraiche; 1 large egg; 3 larges egg yolks; 0 teaspoons salt; 1 teaspoon vanilla extract; 50 grams white sugar; 122 milliliters whole milk

The recipe Crème Caramel can be made in approximately 1 hour and 35 minutes. This gluten free and lacto ovo vegetarian recipe serves 4. One serving contains 187 calories, 5g of protein, and 11g of fat. It is an inexpensive recipe for fans of European food. It works well as a dessert. If you have orange cognac, milk, sugar, and a few other ingredients on hand, you can make it. Creme Caramel, Creme Brulee, Pots de Creme, Caramel Crunch Eclairs with Burnt Caramel Pastry Creme, and Crème Caramel are very similar to this recipe.

Instructions

Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray.

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Vegetable

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Ramekin

Oven

Place ramekins in a casserole dish.

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Casserole Dish

Ramekin

Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.

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Shake

Sugar

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Frying Pan

Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.

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Caramel Sauce

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Ramekin

Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar.

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Egg Yolk

Sugar

Salt

Egg

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Bowl

Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.

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Sugar

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Whisk

Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier.

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Creme Fraiche

Grand Marnier

Vanilla

Milk

Egg

Whisk together until ingredients are completely mixed.

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Whisk

Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.

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Ramekin

Ladle

Fill casserole with hot tap water to reach halfway up the sides of the ramekins.

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Water

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Ramekin

Place casserole on middle rack of preheated oven.

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Oven

Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.

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Oven

Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.

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Custard

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Wire Rack

Ramekin

Knife

Tongs

To unmold, cover ramekin with a small plate, then invert. Chill before serving.

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Ramekin

Equipment

Ingredients

Servings:

1teaspoons

orange cognac (such as Grand Marnier®)115milliliters

vanilla extract 50grams

white sugar 122milliliters

whole milk

Recommended wine: Cream Sherry, Port, Tempranillo, Moscato Dasti, Grenache, Albarino

Cream Sherry, Port, and Tempranillo are great choices for Creme Caramel. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is Billecart-Salmon Blanc de Blancs Grand Cru. It has 4.7 out of 5 stars and a bottle costs about 80 dollars.

Billecart-Salmon Blanc de Blancs Grand Cru

The fine mousse of delicate bubbles elegantly accompanies the glints of its gold color. A cuvée that will surprise you with its pure intensity of dry fruits aromas, almonds and fresh hazelnuts mixed with those of fruits of white flesh. The creamy sensation of the bubble associated to aromas of buttered brioche and mineral aromas. Persistent finish with a fresh and elegant sweetness.This great bottle will make a perfect marriage with caviar or fine oysters but also with grilled fish and seafood.