Today I propose a dessert with a delicate flavor and a soft and enveloping texture: crème caramel. It’s a recipe I hadn’t made in a long time, but I was reminded of it thanks to a dear friend who gave it to me years ago. Perhaps today it is less common than other desserts, but its refined taste always wins everyone over.
It is a dessert similar to panna cotta, but with a peculiarity: no gelatin is used, because the presence of eggs ensures the right consistency during cooking. In my version, I use whole eggs for a balanced and creamy result. Also, the crème caramel is cooked in a bain-marie in the oven: the molds are placed in a larger pan filled with a little water, so that the heat is distributed evenly, and the dessert remains soft and without cracks.
And then, that delicious layer of caramel that wraps every spoonful makes it simply irresistible! If you want to try it, here’s my step-by-step recipe! 😊🍮
Before moving on to the recipe, I also remind you of other delicious spoon desserts
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 16 crème caramel
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Energy 171.17 (Kcal)
- Carbohydrates 28.07 (g) of which sugars 28.07 (g)
- Proteins 5.71 (g)
- Fat 4.79 (g) of which saturated 2.57 (g)of which unsaturated 2.23 (g)
- Fibers 0.00 (g)
- Sodium 40.96 (mg)
Indicative values for a portion of 112 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 qt milk (whole, long shelf life)
- 9 eggs
- 9 tablespoons sugar
- 1 packet vanillin (or vanilla flavor)
- 8.8 oz sugar
Tools
- 1 Bowl
- 1 Electric whisk
- 16 Molds
Preparation
For perfect success, I recommend using stainless steel molds, which distribute the heat better. I, not having them available, used disposable aluminum ones, and the result was still excellent!
In a saucepan, melt the sugar over medium heat without stirring, until you obtain a golden caramel. As soon as it’s ready, immediately pour it into the molds, spreading it on the bottom.
In a bowl, beat the whole eggs with sugar using a whisk, mixing gently to avoid incorporating too much air. The mixture should not become frothy. Add the vanillin or vanilla flavor.
Add room temperature milk to the mixture, pouring it slowly and stirring gently at low speed.
With a ladle, gently pour the mixture into the molds previously covered with caramel.
Place them in a larger pan and fill it with hot water up to about halfway up the molds.
Bake in a static oven at 320°F for about 50-60 minutes, until the crème caramel is set but still soft in the center. Once cooked, let it cool completely at room temperature, then place the molds in the fridge for at least 3 hours
NOTES
To unmold it, run a knife blade along the edges and gently invert onto a small plate.
If you want a more intense aroma, you can heat the milk without boiling it, add a lemon or orange peel and leave it to infuse!
If you liked the recipe or have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Why does the crème caramel have small holes in the cream?
This happens when the oven is too hot or the water in the bain-marie starts boiling. To avoid this, bake at 320°F and ensure the water stays hot but without bubbles. If necessary, add a little cold water during cooking.
