Grandpa Joe's
Crème Caramel

A favorite dessert throughout the world (or so I've read)!

About this recipe

Crème Caramel is a custard dessert with soft caramel on the top.  It is very similar to Crème Brûlée which is a custard dessert with hard caramel on the top.  Both are of French origin.  To confuse things a bit more, Crème Caramel is called Flan is some parts of the world, particularly in Latin America.

Fortunately, and regardless of similarities and overlaps, all three desserts are fun to prepare and spectacularly delicious!

Ingredients

  • sugar
  • ⅓ cup water
  • 2 tablespoons light corn syrup
  • ¼ teaspoon fresh lemon juice
  • 1½ cups whole milk
  • 1½ cups heavy cream
  • 3 large eggs
  • 2 large egg yolks
  • 1½ teaspoons pure vanilla extract
  • pinch salt

Directions

  1. To prepare the caramel, and using a medium nonreactive saucepan, bring a cup of sugar, together with the water, corn syrup, and lemon juice to a simmer, without stirring, over medium-high heat. 
  2. Wipe the sides of the pan with a wet cloth to remove any sugar crystals that might cause the syrup to turn grainy.
  3. Continue to cook until the syrup turns from clear to golden, swirling the pan gently to ensure even browning, about 8 minutes.  Continue to cook, swirling the pan gently and constantly, until large, slow bubbles on the mixture’s surface turn honey-caramel in color, 4 to 5 minutes longer. 
  4. When the mixture reaches the desired color, remove the pan immediately from the heat and, working quickly, but carefully, pour a portion of the caramel into each of 8 ungreased 6-ounce ovenproof ramekins.  Allow the caramel to cool and harden, about 15 minutes.
  5. To prepare the custard, mix the egg, egg yolks, and ¾ cups of sugar together in a large bowl until just combined. 
  6. Meanwhile, heat the milk and cream in a small saucepan to 160° F. 
  7. Stirring constantly, slowly add the cream to the eggs.  Then add the vanilla.
  8. Strain the mixture through a fine-mesh sieve into a large container with a pouring spout.
  9. Pour the strained mixture into the ramekins until they are nearly filled.
  10. Place the ramekins in a roasting pan.  Add boiling water to the roasting pan until the ramekins are half submerged.
  11. Bake for 35 to 40 minutes on the center rack of a preheated 300° F oven, until a paring knife inserted halfway between the center and the edge of the custards comes out clean. 
  12. Remove the custards from the water bath to a cooling rack, cool to room temperature.
  13. To unmold, place the ramekins in a shallow pan of warm water to loosen the custard.  Then run a thin knife around the inside edge of the cup to further loosen.  Place a plate on top of the ramekin and flip the custard onto the plate.
  14. Serve immediately.
Posted: July 2014.