Crème Caramel
This crème caramel recipe
is based on Julia Childs' classic crème renversé au caramel
in Mastering the Art of French Cooking
by Julia Childs, Louisette Bertholle, and Simone Beck
(custard p. 610, mold caramelizing p. 584).
Quantities in my recipe are 1.5x Julia's.
I've made it dozens of times over many decades, never a problem,
always a success.
It's much simpler than it looks below.
Serves 6 or 8.
Equipment:
- Metal mold for the custard; I use a classic French tin-coated charlotte, 7" diameter, 4" high
-
Slightly larger casserole for the water bath (bain marie) in which the mold will bake;
I use a Dansk casserole, 8.5" diameter, 3.5" high
- Mixing bowl
- Microwaveable bowl; I use a 4-cup Pyrex measuring cup
- Wire whisk
Caramel syrup:
- 3 Tbsp. water
- 3/4 cup granulated sugar
Caramelize the mold:
- Partially fill the larger casserole with cold water; you will use this to cool the caramelized mold.
- Boil the water in the custard mold.
-
Add the sugar, swirl, continue swirling until it caramelizes; stop before it burns.
You'll see the color change and smell the not-quite-burning caramelized sugar.
If you use a tin-lined mold, as I do, be careful not
to overheat, as the tin will run if it gets too hot.
-
Once the syrup caramelizes, dip the mold into the cold water briefly,
then tilt the mold in all directions to coat the bottom and sides
with caramel.
- When the syrup stops running, set the mold upside-down on a plate to cool.
Custard:
- 4 cups milk (or milk + cream)
- 1 tsp. vanilla extract (or vanilla bean)
- 5 eggs
- 4 egg yolks
- 3/4 cup sugar
Prepare:
- Preheat oven to 350 degrees.
- Boil water for the bain marie.
-
Heat milk (or milk and cream) with vanilla (or vanilla bean) in microwave, about 3' for me;
do not let it boil.
- Beat eggs and egg yolks.
- Gradually add sugar, beat until light and foamy.
- Pour milk in thin stream into egg mixture while beating.
- Pour mixture into caramelized mold.
-
Place mold into larger casserole. The ears of the charlotte I use rest on the edges of the
casserole, so both bottom and sides are in contact with the hot water.
- Carefully pour boiled water into larger casserole so it comes up the sides of custard mold.
- Bake in 350 degree oven; Julia says 325 for 40', mine takes more than an hour at 350.
-
Be very careful while moving the bain marie into and out of the oven,
it's filled with boiling water!
Serve:
- Test for doneness: needle in center should come out clean.
- Refrigerate if desired, or alternatively leave out to set before serving warm.
- Run sharp knife around edge of mold.
-
Place inverted plate over top of mold, then flip; shake slightly to free.
The custard should drop onto the plate in one piece. Voila!