Cracking Crème Caramel is a lovely light dish to finish a meal with. The slight crack of the caramel with the smoothness of the vanilla custard is a perfect partnership. Served as a dessert, it is an impressive looking dish that is remarkably simple to prepare. Make this recipe is advance and keep it in the fridge.

Cracking Crème Caramel

Soft and also crackling in one dish. Sounds ideal to me.

4.88 from 118 votes

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Course: Dessert

Cuisine: French, Spanish

Keyword: Bake, Dairy, Dessert, Gluton Free, Nut Free, Vegetarian

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: Portions

Calories: 162kcal

Ingredients

30 ml water
110 g granulated sugar
3 large eggs free range
500 ml milk room temp
10 ml vanilla extract
55 g granulated sugar

Instructions

Place a saucepan over a medium high het and add the water and sugar until it turns a deep golden brown.
Carefully divide the mixture into 6 ramekins (I use 130 ml size for this recipe).
In a separate saucepan on a medium heat, add the milk, sugar and vanilla and bring to a boil. Continue to stir until all of the sugar has dissolved.
Using a heat proof bowl, add the 3 free range eggs and whisk until broken.
Gradually and gently add the warmed milk, sugar and vanilla mixture to the eggs and whisk until fully incorporated.
Preheat the oven to 180C/350F/Gas Mark
Pour into the ramekins on top of the cooled caramel.
Place the ramekins into a sided baking tray and add hot water around them. Never go above halfway up the side of the ramekins.
Carefully place the baking tray in the middle of the oven and leave to bake for 40 minutes or until the edges of the crème caramel are set but the centre still wobbles.
When cooked fully, remove from the oven and transfer the ramekins onto a cooling rack until fully cooled off.
Place the ramekins into the fridge for 5 – 6 hours until lovely and chilled.
When ready to serve, run a knife around the edge of the ramekin. Place a small serving plate upside down on top of the ramekin and in one move invert. The ramekin should lift off leaving the crème caramel sitting on the plate.