Crème Caramel (all yolk version)

IMG_0003-1For a long time I wanted to make Crème Caramel since it’s one of those French desserts I really enjoy. When I was recently left with six egg yolks after clarifying some stock the time was ripe.

Normally Crème Caramel, a free-standing custard, is made with milk, cream, sugar, eggs and vanilla. Since I was stuck with my egg yolks I “had” to make a kind of super-rich version with double cream to boot. It was rather nice though, with January being a cold and miserable month.

The only pitfalls would be making the caramel, which in my opinion should be rather dark to give a bitter contrast to the creamy sweetness, and also to bake the creme caramels. Like Crème Brûlée it’s easy to overdo it so check the Crème Caramels carefully towards the end of the cooking.

Ingredients for the Crème Caramel:
400g double cream
75g whole milk
6 medium egg yolks
1 medium egg
120g caster sugar
0.5 tsp vanilla extract or 1 vanilla pod
150g caster sugar for the caramel

Preparing the Crème Caramel:
Start by preheating the oven to 140C non-fan.
Heat the cream and milk in a pot, let it boil briefly and then let cool.
Place the egg yolks and egg, 120g sugar and vanilla essence in a bowl and mix softly with a whisk. Be careful not to produce any foam, since foam would lead to bubbles in the crème caramel later.
Stir in the cream-milk-mixture carefully. Set aside.

Melt the remaining sugar until you desired caramel stage and then pour it into 6 ramekins (approx 100 ml each). Let cool until the caramel sets. Pour custard cream carefully on top.

Prepare a baking tray by placing some parchment paper at the bottom of the tray, then place the ramekins on top of the parchment paper. Pour in boiling water in the tray, you want the ramekins to stand in about two fingers width deep water. Pour the rest of the water in when the baking tray is in the oven if that is easier. Cover the baking tray with parchment paper when it’s in the oven.

Place the baking tray on the middle rack of the oven and bake the creme caramel for about 50 – 60 minutes. Checking the Crème Caramels consistency by jiggling the ramekins towards the end of the cooking time. Remove cups from baking tray, let chill and place into fridge for 4 – 6 hours.
To serve, dip the bottm of the ramekin briefly in a bowl of boiling water then run a small sharp knife around the edge of each bowl and turn upside down on plates.

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