Because we never really have the time (or the energy) to read beyond the front page of blogs, I will, from time to time, reblog some of the posts I like the most from My French Heaven archives.
This kind of traditional French dessert takes only a few minutes to make. You cannot mess this up! This is also the kind of comfort food that creates lifelong memories for kids (like warm cookies or fresh madeleines). They will tell their own kids about how eating crème caramel reminds them of their mom, home, sunday dinners… It’s super cheap too.
- 1 pound of sugar
- 4 eggs
- 2 sticks of vanilla (or vanilla extract, but it’s really nice to have the little black dots inside the finished product. Looks and feels home-made)
- 1 pinch of salt
- 2 cups of milk (2% or whole)
1. Batter eggs and 5 table-spoons of sugar until mixture gets whiter
2. Make caramel with sugar left (caramel is the easiest thing to make. Just add 4 table-spoons of water to a pound of sugar; but be super careful: first it gets extremely hot, second it turns really dark really fast so keep an eye on it at all times. Your caramel should be the exact color as in my pictures. Too light and it won’t taste like caramel. Too dark and it gets really bitter)
3. Cover the floor of a cake pan with the caramel while it is still in its liquid form. Be careful as caramel hardens really really fast. Make sure the cake pan is made of a glass or glass like material that will withstand extreme heat. Caramel is around 180°C!!
4. Boil milk with vanilla and salt
5. Add milk to egg batter while stirring constantly. You don’t want the hot milk to cook the eggs
6. Pour mixture into pan
7. Put in bain-marie in the oven at 180°C (360°F) for 30mn (center should not be liquid anymore and giggle a little). Water of bain-marie should come two third up the pan. You can also use a pressure cooker. In that case, cover the pan with foil and put a plate on top so the steam does not get into the pan. Reduce the flame and cook 9 to 10 minutes after steam comes out off the valve ).