Creme Caramel - The very classic smooth and velvety custard / pudding full of vanilla flavour with a caramel on top....

Both my daughters are a big fan of these. You could just see their eyes sparkle at the sight of these. Especially my first daughter Neha could hardly wait for them to set in the refrigerator ( Like mother, like daughter :) )

This is a very simple recipe with basic ingredients - milk, egg, sugar and vanilla. But when done correctly, you will have one outstanding velvety smooth custard with a lovely caramel on top!!!

Here are a few tips that will help you yield a perfect Creme Caramel...

You need a deep caramel colour, but be careful not to burn it. So, do watch carefully while making caramel.
We don't want the custards to puff up and rise, we just need to set the custard, so don't aerate the eggs by beating in a lot of air.
And finally, please! please! please!!! DO NOT OVER BAKE. Take it out of the oven when the top is set and centre still jiggles. It will continue to cook as it cools down and set perfectly to a smooth, melt-in-mouth custard!!!

Creme Caramel

Velvety smooth vanilla creme custard with a luscious caramel on top!
Prep time: 15 min | Cook time: 25 min
Total time: 40 min |Yield: 6 ramekins

INGREDIENTS:
For the Caramel:
Sugar: 1/2 cup
Water: 3 tbsp
For the Creme:
Milk: 500 ml
Vanilla Bean: 1
Sugar: 1/4 cup
Eggs: 3

Recipe Source: Home Cooking Adventure

METHOD:

1) Take 1/2 cup sugar in a sauce pan. Add water to it and bring it to a boil. After the sugar melts, reduce to medium flame.

2) After a few minutes, the sugar will start to caramelize around the edges. You can slowly stir the pan for even colouring, but do not stir! When the colour reaches a deep golden brown, remove from the heat and pour the hot caramel on the ramekins.

[ If you need to know more in detail about making caramel, you can check my Caramel Sauce post where I have given all the details about the process and about caramel colour comparison ]

3) Swirl the ramekins to cover the base completely ( Be very careful as they are very very hot ) Holding one end of the vanilla bean, split it in half with the tip of a sharp knife and scrape out the seeds.

4) Add the vanilla seeds and the bean to the milk and heat it gently in low flame till you can see bubbles around the edges( do not let it boil ) Take it off the heat. Close it with a lid and set it aside for 5 minutes to infuse all the vanilla flavour. Take 3 eggs and 1/4 cup sugar in a separate bowl.

5) Mix the sugar and eggs with a whisk ( No need to beat in hard, as you don't want the custard to rise ) remove the vanilla bean from the milk. Now slowly add the milk mixture to the egg mixture, stirring constantly.

6) Strain the mixture and then divide it equally among the prepared ramekins.

7) Place 5 ramekins in a large baking pan. Add enough boiling water ( add it along the corner of the pan so that water doesn't splatter over the ramekins ) till it comes about halfway up the sides of the ramekins. Finally place the 6th ramekin carefully in the pan.

8) Bake in a preheated oven at 160 C for 25 to 30 minutes or until just set on top and jiggles in the middle. Transfer them to wire rack to cool completely. After it comes to room temperature, cover with a cling film and refrigerate for atleast 4 hours

That's it, there you have it - the amazing velvety smooth vanilla creme custard with a luscious caramel on top!!!

NOTES:

1) You can substitute the vanilla bean with 1 and 1/2 tsp vanilla extract. Just add it finally after mixing the milk and egg mixture.
2) For serving the creme caramel, run a knife around the edge of the ramekin and place a plate over it. Carefully invert it over the plate and finally lift the ramekin to feast your eyes....The custard will just slide out with caramel drizzling all over it!!!
3) Burnt caramel will yield a bitter taste so do watch carefully, while making caramel.
4) Total time does not include the cooling time.