Crème caramel pudding, a classic dessert loved for its velvety texture and rich flavor. Picture this: a smooth custard base, infused with the essence of vanilla, gently nestled atop a bed of golden caramel sauce.
Its silky custard base, draped in a luscious coat of caramel, has long been a symbol of indulgence and sophistication. This crème caramel journey begins with a careful selection of ingredients, each playing a crucial role in achieving the velvety smoothness and decadent taste that defines the classic dessert.
Despite its widespread popularity, creme caramel is made with very easy ingredients and preparation. With just a handful of pantry staples – eggs, sugar, milk, and vanilla – and a bit of patience, anyone can master the art of creating this timeless delicacy in their own kitchen.
INGREDIENTS USED IN MAKING CRÈME CARAMEL
Sugar
Sugar is a fundamental ingredient in crème caramel. It is used to create the caramel sauce that coats the bottom of the pudding molds or dish. The sugar is melted and caramelized, providing a rich, bittersweet layer that complements the creamy custard.
Milk
Milk forms the base of the custard in crème caramel, contributing to its smooth and creamy texture. The choice of milk can vary, whole milk is often preferred for its richness.
Cream
Fresh cream adds a luxurious richness to the custard, enhancing its velvety consistency. The creaminess from heavy cream contributes to the decadent quality of crème caramel. It is a key ingredient that elevates the overall texture and mouthfeel, making each spoonful a delightful experience.
Condensed milk
Condensed milk is a sweetened, concentrated form of milk that plays a crucial role in both sweetening and thickening the custard. Its high sugar content contributes to the dessert’s sweetness, while its thick consistency helps achieve the desired creaminess without relying on eggs.
Eggs
The role of eggs in creme caramel is fundamental, as they contribute to both the texture and flavor of this classic dessert.Eggs serve as the primary binding agent, helping to create the smooth, creamy custard base that is characteristic of creme caramel. Eggs play a crucial role in achieving the signature golden hue of creme caramel.
EQUIPMENTS USED IN MAKING CRÈME CARAMEL
A few kitchen staples that should always be there in the kitchen are mentioned below.
Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.
A kadhai/ steamer is required to steam the pudding.
You also need a few mixing bowls to combine the crème caramel mixture.
You’ll need a 750ml oval glass dish to make this crème caramel.
TIPS TO MAKE CRÈME CARAMEL
- Pay close attention when caramelizing the sugar. Ensure it reaches a golden-brown color without burning, as this will influence the flavor of the entire pudding.
- Use high-fat heavy cream for a more indulgent and creamy texture. The cream contributes to the richness of the pudding, enhancing its overall mouthfeel.
- Bake the pudding in a water bath for even cooking and to prevent cracking. The gentle heat helps the custard set gradually, resulting in a smoother texture.
- Allow the pudding ample time to chill in the refrigerator, preferably overnight. This enhances the flavors and allows the caramel to meld with the custard for a more cohesive taste.
- Run a knife around the edges of the pudding before unmolding to ensure a clean and intact presentation. Take your time to avoid any breakage during this step.
- ½ cup sugar
- 2 tbsp water
- 2 eggs
- ⅓ cup milk
- ½ cup cream
- ⅓ cup condensed milk
- ½ tsp vanilla extract
- Add sugar and water in a pan and heat on medium-low without stirring till a nice amber coloured caramel is achieved.
- Carefully pour the caramel into a 700ml oval dish. Swirl it around to cover all the corners.
- While the caramel cools, combine eggs, milk, cream, condensed milk and vanilla extract in a bowl and whisk well to combine everything.
- Strain this mixture over the cooled caramel using a sieve. This will ensure that there are no air bubbles in the custard and it is smooth all around.
- To steam the creme caramel, place a large pan/ cooker on medium-low heat and place a small stand in the centre. Cover the dish with foil paper and carefully place on top of the stand.
- Add water upto 1 inch in the cooker and close the lid. Make sure there is space for steam to pass out.
- Cook this on medium low heat for 30-35 min or till it sets.
- Once cooked, carefully take it out and place a serving dish over it. Invert the dish to demould and chill before serving.
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