Ingredients
Equipment
Method
Make Crme Caramel:
- Step 1: Prepare the Caramel. In a saucepan over medium heat, combine the 50g of sugar with 2 tablespoons of water. Cook without stirring until it turns a golden amber color. Pour the caramel into your baking dish or ramekins, swirling to coat the bottom evenly. Set aside to cool and harden.
- Step 2: Make the Custard Mixture. In a mixing bowl, whisk together the whole milk, cream, and 180g of granulated sugar until the sugar dissolves. Add the 100g of room temperature butter and 1 tsp of vanilla extract, mixing until smooth.
- Step 3: Incorporate the Flour. Sift in the 120g of all-purpose flour and whisk until no lumps remain.
- Step 4: Bake the Custard. Preheat your oven to 160°C (320°F). Pour the custard mixture over the caramel in your prepared dish and place it in a larger baking pan filled with hot water.
- Step 5: Time to Bake. Bake for approximately 45-50 minutes, or until the custard is set but still slightly jiggly in the center.
- Step 6: Cool and Serve. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges and invert onto a serving plate.
Notes
- Store Crme Caramel in the refrigerator for up to 3 days, covered.
- To freeze, wrap tightly in plastic wrap and aluminum foil.
- Consider adding orange zest or chocolate for flavor variations.