Recipe: Delicious Crème Caramel

Crème Caramel. Buy Groceries at Amazon & Save. Check Out Top Brands On eBay. Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier.

Egg custards are quite simple to prepare, provided you follow the recipe directions! Avoid using excessive heat which will ruin the texture, stir the mixture constantly when cooking over direct heat & watch the mixture carefully as it thickens. I'm making this on Valentine's Day - its one of my hubby's. You can cook Crème Caramel using 10 ingredients and 18 steps. Here is how you achieve it.

Ingredients of Crème Caramel

1. You need of Caramel.
2. You need 100 g of Sugar.
3. It's 40 g of Hot Water.
4. Prepare of Filling.
5. Prepare 540 g of Milk.
6. You need 150 g of Cream.
7. You need 60 g of Egg Yolks (about 3 Eggs).
8. It's 60 g of Granulated Sugar.
9. It's 20 g of Brown Sugar.
10. Prepare 2 g of Vanilla Essence.

Both crème caramel ("caramel cream") and flan are French names, but flan has come to have different meanings in different regions. In Spanish-speaking countries and often in the United States, crème caramel is known as flan. This was originally a Spanish-language usage, but the dish is now best known in North America in a Latin American context. Elsewhere, including in Britain, a flan is a.

Crème Caramel instructions

1. Caramel Sauce -.
2. Add the sugar to a medium saucepan. Bring to a simmer over medium heat until it reaches 190C (or between 180C and 200C, when the color becomes dark amber)..
3. While the sugar is heating, add the water to a different medium sauce pan and heat until it reaches over 80C..
4. Once dark amber, remove the caramelized sugar from the heat and add the boiled water (The solution will be bubbling and spitting. Be careful not to burn yourself)..
5. Pour into the glasses while it is still hot..
6. Filling -.
7. Place the glasses on a cookie sheet..
8. Preheat oven to 300F..
9. Add the egg yolks, sugars and vanilla essence to a large bowl and mix well..
10. Pour the milk into a medium saucepan and bring to a boil over medium heat. Remove from heat..
11. Pour the cream into the boiled milk and mix well..
12. Pour the cream into the boiled milk and mix well..
13. Strain the solution and remove the bubbles on the surface of the solution with paper towel..
14. Pour the solution into the glasses..
15. Place the cookie sheet on the middle oven rack. Fill with boiling water..
16. Bake for 60 min. Let cool completely in your fridge..
17. Decorate as you like. Enjoy!.
18. Note: The longer you bake, the firmer the texture will be. For a creamier texture, don't overbake..

Creme caramel is eggier and silky unlike creme brûlée which is more like a custard sauce with a sugar candy crust. Both are delicious and different despite the same ingredients. One is more unifying the other more about contrasts. I prefer creme caramel for the stronger caramel infused taste in the custard. It's normal to get hardened caramel at the bottom of ramekins when you make creme caramel.