Creme Caramel
Everyone in my family agrees only on one dessert, it's one and only creme caramel. This is an excellent party dessert, also a wonderful everyday dessert. I like to use condensed milk over full cream milk as it makes creme caramel more soft and gives lovely texture. Always serve cold.
Everyone in my family agrees only on one dessert, it's one and only creme caramel. This is an excellent party dessert, also a wonderful everyday dessert. I like to use condensed milk over full cream milk as it makes creme caramel more soft and gives lovely texture. Always serve cold.
- Carbohydrate 170.0194 g
- Cholesterol 1592.864 mg
- Fat 61.58104 g
- Fiber 0 g
- Protein 68.4596 g
- Saturated Fat 27.674536 g
- Serving Size 1 1 Recipe (1048g)
- Sodium 56702.698160421 mg
- Sugar 170.0194 g
- Trans Fat 7.246064 g
- Calories 1509 calories
Step-by-step
- Boil the sugar and water together in a small pan until it turns golden brown (don't start stirring until the syrup thickens and caramelizes).
- Pour the hot caramel into mold or dish. To make the pudding.
- Beat the whole eggs in a bowl.
- Mix condensed milk and water with vanilla.
- Add beaten eggs into mixture and mix well.
- Pour the mixture into caramel-filled molds.
- Place mold/dish in baking tray with a little water and bake in oven at low heat for about an hour or until done.
- Remove and set aside to cool.
- To serve, turn out of the molds on to serving plates.
Substituting sweetened condensed milk for standard fluid dairy introduces a high concentration of sucrose and reduced milk proteins, which fundamentally alters the coagulation behavior of the eggs. Milk solids distributed densely throughout the can prevent the proteins from forming tough, rubbery matrices during baking. Viscosity increases significantly, producing a velvet-smooth mouthfeel that standard milk cannot replicate without heavy cream supplementation.
Caramelization relies on pyrolytic sugar breakdown, occurring when sucrose reaches approximately 160 degrees Celsius and transforms into complex flavor compounds without burning. Refrain from mechanical agitation during the initial sugar and water boil because introducing utensils causes premature crystallization. Swirl the pan manually only after the syrup thickens visibly and takes on a deep amber hue.
Baking requires a water bath, scientifically known as a bain-marie, to insulate the delicate custard from direct oven radiation and maintain an ambient cooking temperature below 150 degrees Celsius. Water conducts heat more slowly than dry air, ensuring the outer edges do not overcook before the center sets. Pull the dish from the oven the moment the internal temperature hits 82 degrees Celsius, leaving the center slightly jiggle-prone.
French culinary history traces similar baked custards back centuries, though modern adaptations frequently utilize condensed milk for efficiency and stability in domestic kitchens. Chill the inverted dessert for at least four hours before serving to allow the liquefied caramel layer to penetrate the base and firm up the exterior structure.
