By: Seema Casey
Another one of my baking segments:
Hey guys, I have another recipe to share with you. If you’re ever feeling stressed or are just in the mood for something sweet, try out this creme caramel recipe! Creme caramel is a custard dessert with a layer of clear caramel sauce. Baking is a great way to relieve your stress and in return it gives you something sweet to enjoy afterwards.
In my sophomore year French class, we had to video tape ourselves cooking or baking a specific recipe. We were able to choose any recipe so long as it was of French origin. For mine, I made a french creme caramel. Creme caramel is supposed to be sweet but the recipe I chose incorporated oranges so the caramel topper had more of a tangy taste to it. When I tried it, it tasted really good but I’ve always preferred sweet desserts without the tang. I wanted to try it again but only using the vanilla to give it its flavor; it ended up tasting so much better. It had both vanilla and caramel and ended up being worth making another batch. I didn’t even mind that I had double the amount of dishes to clean because the recipe turned out so good. So I decided to share the recipe and the instructions on how to make the second batch below.
Tip: when you’re making the caramel on the stove, be patient with it even if it looks weird because I didn’t wait long enough and I had to redo it 3 times. It took some patience to actually sit through the mixing that third time, but that’s how it ended up working.
- 400g – 14 oz sugar, or approx two cups (use half for caramel)
- 7 eggs (four whole, three yolks)
- 1 Litre – 1 quart of milk. (whole milk)
- 1 Vanilla bean
- Step 1
Add half the sugar to a mixing bowl. Preheat oven to 160C
- Step 2
Break 4 whole eggs plus 3 egg yolks and add to sugar.
- Step 3
Place the milk in saucepan, place on stove at high heat until it boils.
- Step 4
Slice vanilla bean in half and scrape all the seeds.
- Step 5
Add the seeds to the egg mixture and the vanilla pods to the milk.
- Step 6
Mix all ingredients by hand for 2 minutes.
- Step 7
Once milk almost boils, combine it to the mixture while whisking fast.
- Step 8
For the caramel, place the remainder of sugar in saucepan on high heat with a little water just enough to soak, about one quarter cup.
- Step 9
Strain the mixture in a fine sieve to remove vanilla pod and any cooked egg lumps.
- Step 10
Once the caramel starts to brown, shake the saucepan to mix evenly, don’t let it get too dark as it will get bitter. Pour into dariole or ramekin moulds. (Be very careful as caramel is super hot)
- Step 11
Let the caramel cool down for 5 minutes then fill the moulds with the mixture.
- Step 12
Place moulds in a large baking dish, fill dish with hot tap water (Bain Marie) half way up and place in oven for 40 minutes at 160C – 320F in convection oven.
- Step 13
Once cooked, remove from oven and take moulds out of water for cooling. Leave to cool at least 2 hours, for best results one to two days in the fridge.