Crème Caramel Authentic French Recipe

Crème Caramel is a very famous and delicious pudding style desert from France, which is also enjoyed in many other parts of Europe.

There are many varieties of this egg custard pudding, for example a very famous sweet in Portugal known as Bolos de Nata, is just like crème caramel, the only difference between them is that the crème caramel does not have a pastry base.

Here’s the recipe:

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Creme Caramel

Rating  5 from 1 reviews

Ingredients

• 1½ pints milk
• 3 eggs (large)
• 3 tbls of sugar
• 8 tablespoons of white sugar
• 1 tablespoon of hot water

Instructions

1. Preheat the oven to gas mark 2 (300F (150C)
2. Crème caramel is not difficult to make and uses ingredients that are common to any basic larder. However, there are few tips to watch out for to ensure that you obtain professional results.
3. Boil the milk and then allow it to cool.
4. While you are waiting prepare the caramel. Dissolve the white sugar over a very low heat adding a little cold water to help it melt. As it starts to bubble you will see that it changes colour. Wait till it’s a light caramel shade. Be careful not to make it too dark or it will become bitter. Also, take care not to touch the sugar, as its melting point is extremely hot.
5. Once the caramel is ready, pour a little in the bottom of some individual oven-proof cups. It will cool and set quite quickly.
6. When the milk is cool, add the beaten eggs and the brown sugar and stir lightly until the sugar dissolves making a smooth liquid. Try not to create air bubbles while you’re stirring.
7. Pour the liquid over the caramel in the cups.
8. Place the cups onto a baking tray, which has some cold water. The water should reach up to half the height of the cups. Take care no water should spill into the cups.
9. Cook the puddings in the oven on a very, very low heat. The water must never boil or the puddings will cook too quickly and form bubbles. That is not what we are looking for. We need a wonderfully smooth pudding texture. They should take about an hour to cook through and set.

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Here’s an alternative lemony version of crème caramel.

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ABOUT  THE  AUTHOR

Giovanna Sanguinetti has been a teacher for many years and loves teaching dyslexic children. She is a qualified and experienced teacher of drama and theatre arts too. Her big love is theatre directing. She lives in London and is currently embarking on a very exciting project home educating her son through his exams years of school. While she does this she will continue writing online about education. Giovanna also loves adventure travel and is passionate about responsible and sustainable travel. She enjoys writing about this and has her own brand-new website. She is also the Travel Feature Editor on Tastes Magazine.