Cream Caramel Recipe: Simple, Sweet, and Satisfying

Are you in the mood for a dessert that combines simplicity with a delightful taste? Look no further than Cream Caramel! This classic dessert, also known as flan or crème caramel, features a silky custard base topped with a layer of soft caramel syrup. Here’s your guide to making this sweet indulgence right at home with easy-to-find ingredients and straightforward steps.

What You’ll Need

• For the Caramel:
• 1 cup granulated sugar
• ¹⁄₄ cup water
• For the Custard:
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 4 large eggs
• 1 teaspoon vanilla extract
• A pinch of salt

Making the Caramel

Start by preparing the caramel, which will serve as the sweet, gooey base of your cream caramel:

1. Combine sugar and water in a saucepan over medium heat. Stir gently until the sugar has dissolved.
2. Let the mixture come to a boil. Once boiling, stop stirring and allow it to turn a deep amber color. Be patient, as this process can take about 10-15 minutes.
3. Watch carefully to ensure the caramel doesn’t burn. If it starts to smell burnt, remove from heat immediately.
4. Pour the caramel into a 9-inch round baking dish, swirling to coat the bottom evenly. Allow it to set and harden while preparing the custard.

🔥 Note: Never touch the caramel when it's hot as it can cause severe burns.

Preparing the Custard

1. Preheat your oven to 350°F (175°C).
2. In a blender or mixing bowl, combine condensed milk, evaporated milk, eggs, vanilla extract, and salt. Blend until smooth or whisk if mixing by hand.
3. Pour this mixture over the set caramel in the baking dish.

Baking the Cream Caramel

1. Place the baking dish into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish (this is the bain-marie or water bath method).
2. Bake for about 45-50 minutes, or until the custard is set but still slightly jiggly in the center. The internal temperature should be around 170°F (77°C) when checked with a thermometer.
3. Remove from the oven and let it cool in the water bath. Then, chill in the refrigerator for at least 4 hours or overnight.

❄️ Note: Chilling the cream caramel not only helps it set but also enhances the flavor and texture.

Serving

• To serve, run a knife around the edge of the dish to loosen the custard. Invert onto a serving plate, allowing the caramel sauce to pool around the custard. If the caramel doesn’t release easily, gently tap or warm the bottom of the dish with hot water.
• Slice and serve with the caramel dripping over each piece, perhaps with a dollop of whipped cream or a sprig of mint for decoration.

In wrapping up this delightful journey into the world of Cream Caramel, let's reflect on why this dessert remains a timeless favorite. With its silky texture and the perfect balance of sweetness, Cream Caramel is not just a treat; it's an experience. From the careful caramelization process to the gentle baking in a water bath, every step builds towards a dessert that is both comforting and elegant. This dessert proves that simplicity can yield profound satisfaction, making it accessible for both the seasoned chef and the home cook. So, next time you crave something sweet or need an impressive dessert for a dinner party, consider crafting this exquisite Cream Caramel, where every spoonful is a celebration of rich flavors and smooth textures.

How can I tell if the caramel has reached the right stage?

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The caramel is ready when it turns into a deep amber color and has a slightly burnt sugar aroma. It should be thick but still fluid enough to pour into the mold.

Why is a water bath necessary when baking cream caramel?

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A water bath ensures even cooking, preventing the custard from curdling or cracking due to direct heat. It helps maintain a gentle, consistent temperature.

Can cream caramel be stored?

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Yes, Cream Caramel can be refrigerated for up to 3 days. Make sure to cover it with plastic wrap or transfer it to an airtight container to keep the custard fresh.