Indulge in the timeless allure of French cuisine with our classic Crème Caramel recipe. Inspired by the culinary legacy of renowned chef Auguste Escoffier, this beloved dessert has graced menus since the 1930s, adored for its delicate sweetness and simplicity. Made with just four essential ingredients—milk, eggs, sugar, and vanilla— our Crème Caramel offers a silky-smooth texture and rich vanilla flavor, capturing the essence of Parisian brasseries.
Ingredients:
- 100 g granulated sugar
- 3 Tablespoons water
- 500 ml whole (full-cream) milk
- 1 vanilla pod/bean (or ½ teaspoon vanilla powder/vanilla extract)
- 2 large organic eggs
- 3 organic egg yolks
- 70 g sugar
Instructions:
- Make the caramel: In a small saucepan, combine granulated sugar and water. Heat over medium-high heat until caramel forms.
- Pour caramel into ramekin dishes and set aside to cool.
- Make the custard cream: Heat milk with vanilla until simmering. Whisk eggs, yolks, and sugar until pale. Gradually add warm milk, whisking gently.
- Pour custard over caramel in ramekins. Bake in a water bath at 170°C/ 340°F for 40 minutes.
- Chill for at least 2 hours before serving. Bon appétit!