Why did my caramel crystallize and become grainy?

Crystallization typically happens when sugar crystals form on the sides of the pan and fall back into the mixture. Avoid this by not stirring once the sugar starts to dissolve, instead gently swirling the pan. A splash of lemon juice or corn syrup can also help prevent crystallization.

Can I use low-fat milk instead of whole milk?

While you can use low-fat milk, the custard won't be as rich or creamy. The fat in whole milk contributes significantly to the luxurious texture that makes creme caramel so special. If watching calories, I'd suggest enjoying a smaller portion of the full-fat version rather than compromising on flavor.

Why does my custard have bubbles or holes in it?

Bubbles usually occur when the custard mixture is poured too quickly into the ramekins, trapping air. To prevent this, pour slowly and consider letting the mixture rest for a few minutes to allow bubbles to rise to the surface. You can also tap the ramekins gently against the counter to release trapped air.

How can I tell when my creme caramel is perfectly done?

The custard should be set around the edges but still have a slight jiggle in the center – similar to Jell-O. A knife inserted near the center should come out clean, but the very center might still be a bit wobbly. Remember, it will continue to set as it cools.

Classic Creme Caramel Recipe

Description

Classic Creme Caramel, a luscious and smooth dessert with a rich caramel topping and silky custard base, is the perfect treat to impress your guests or indulge in a sweet craving.

Ingredients

Units Scale

For the Caramel Sauce:

1 1/2 cups sugar
2 tablespoons water

For the Custard:

2 1/2 cups whole milk, or evaporated milk
1/3 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt
3 whole eggs
2 egg yolks

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Instructions

Preheat and prepare ramekins: Preheat the oven to 300°F. Place 6 ramekins in a 9×13 inch baking dish, and set aside.
Prepare the caramel sauce: Make the caramel sauce by placing the sugar and water in a small saucepan, heating over medium heat for several minutes. Stir the mixture and continue to cook until it turns a rich, brown caramel color (this will take 10 – 12 minutes).
Pour caramel into ramekins: Pour the caramel sauce into the ramekins, dividing as evenly as possible. Be careful, as the sauce will be very hot. Allow it to cool.
Heat the milk: While the caramel sauce is cooling, place the milk in another saucepan over medium heat. Stir often to prevent scorching, as the milk heats. Once it reaches a simmer, remove the milk from the heat.
Mix custard ingredients: Stir the sugar, vanilla, and salt into the milk, whisking until dissolved. In a separate bowl, whisk the eggs and egg yolks together until well-blended. Then whisk the egg mixture into the milk mixture, working a little bit at a time, to keep the eggs from scrambling. This is the custard base of the creme caramel.
Pour custard into ramekins: Pour the custard mixture into the ramekins, dividing as evenly as possible.
Prepare the water bath: Transfer the baking pan with the ramekins inside to the oven. Carefully pour hot water into the pan around the ramekins, for the water bath. You want the water to rise about ¾ the way up the sides of the ramekins.
Bake the creme caramel: Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the custard comes out clean.
Cool and chill custards: Remove the baking pan from the oven and take the custards out of the pan. Let them cool completely to room temperature, and then chill in the refrigerator for about 3 to 4 hours, until set.
Serve: When ready to serve, remove the ramekins from the refrigerator. Run a knife around the inside of the ramekin, and then invert the custard onto a small plate. Serve immediately, with fresh fruit, if desired.

Notes

Ensure to cook the caramel sauce carefully, as it can burn quickly once it begins to change color.
Adding the eggs gradually into the warm milk mixture prevents them from curdling or scrambling.
Using a water bath helps the custard cook evenly and prevents it from cracking or drying out.
Chilling the custard is essential for proper setting; do not skip this step.

Nutrition

Serving Size: 1 serving
Calories: 270
Sugar: 40g
Sodium: 80mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 0g
Protein: 6g
Cholesterol: 150mg