It looks unbelievable, but so far we have not given a recipe for crème caramel, the favorite dessert of young and old. But it is high time for me to correct this omission and today with a slight feeling of guilt, I present you my recipe for this magic cream, and you decide which of it and the crema catalana you like more. I give a slight advantage to the taste we have known since childhood.
For the cream:
- 4 eggs
- 1 cup sugar
- 2 cups of fresh milk
For the caramel:
- 1 cup sugar
- 2 tbsp. water
Beat the eggs and sugar in a suitable bowl until smooth.
Heat the milk until boil, then gradually add it to the eggs and sugar, stirring constantly.
Allow to cool to room temperature and strain.
It’s time to prepare the caramel. Heat the sugar and water in a small saucepan until golden, stirring constantly. Be careful not to burn the sugar, because your cream will acquire an unpleasant bitter taste. When it get golden, remove immediately from the heat.
Pour the caramel into the base of four buttered bowls. Allow to cool and harden for 10 minutes.
Preheat the oven to 180°C.
Place the bowls in a baking dish and carefully pour the cream mixture evenly over the four ramekins. Be careful not to mix it with the caramel.
Fill the baking dish with boiling water. The level of the water should be up to half of the bowls.
Bake for 25-30 minutes. Leave to cool to room temperature and refrigerate for 2-3 hours.
You can serve your crème caramel directly in the bowls, but if you want it to be more amazing, you will have to turn it in a suitable plate. To do this, place a sharp and thin knife on the edge of the bowls to make sure that the cream will be released. Then turn into a serving dish.