This classic custard dessert was the Technical Bake for Old School Week
This old school classic is best served after an overnight chill in the fridge. The custard will set up beautifully and hold its shape better the longer it chills. Make this dessert your own by adding different flavour extracts (coffee, almond, coconut) to the custard in place of vanilla.
Crème caramel was the technical bake for Old School Week of Season 3 of The Great Canadian Baking Show.
Prep time: 20 minutes
Total time: 1 hour
- 1/2 cup (100 g) granulated sugar
- 2 tbsp (30 mL) water
- 1-1/2 cups (375 mL) 35% cream
- 1-1/4 cups (310 mL) whole milk
- 3 eggs
- 3 (51 g) egg yolks
- 1/2 cup (100 g) sugar
- 1 tsp (5 mL) vanilla
- ½ tsp (2 g) salt
Heat oven to 350F degrees. Place six 6-oz ramekins into a 13x9-inch baking or roasting pan. Boil a kettle.
Bring the sugar and water to a boil in a small saucepan over medium-high heat. Reduce heat to medium and boil until mixture is a deep caramel colour, about 10 minutes. (If sugar appears on the sides of the pan, occasionally brush the sides of the pan with a wet pastry brush. This will prevent the mixture from crystallizing). Working quickly, pour enough caramel into the bottom of each ramekin to almost cover the bottom and swirl the ramekin before caramel cools for an even coat.
Warm the cream and milk in a medium saucepan over medium heat just until bubbles appear at the edge of the pan and the mixture begins to steam.
Meanwhile, whisk together the remaining ingredients in a large heat-proof bowl. Slowly stream in the cream mixture, whisking constantly until combined, being careful not to go too fast and risk scrambling the eggs. Pour through a fine mesh sieve onto caramel. Pour hot water into the pan to reach halfway up the ramekins. Bake just until set with a slight jiggle when shaken, about 28 minutes.
Freeze for 15 minutes, or chill in the fridge overnight. When ready to serve, run a paring knife around the sides to loosen the custard. Invert onto a plate and serve.
Yield: Makes 6 servings