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creme caramel recipe
- Total Time: 70 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This recipe transforms classic creme caramel into an aromatic dessert using rich, full-fat coconut milk and ground cardamom. The water bath technique ensures a smooth, silky texture, while the unique flavor profile makes it perfect for entertaining.
Ingredients
- For the Caramel Layer:
- 0.75 cup (150 g) granulated sugar
- 0.25 cup (60 ml) water
- For the Custard Base:
- 3 large eggs
- 2 large egg yolks
- 0.75 cup (150 g) granulated sugar
- 1.5 cups (360 ml) whole milk
- 1 cup (240 ml) full-fat canned coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cardamom
- For Garnish:
- 2 tablespoons unsweetened shredded coconut, toasted
- A pinch of ground cardamom
Instructions
- Prep for Baking: Preheat oven to 325°F (160°C). Arrange six 6-oz ramekins in a large roasting pan and boil water for the water bath.
- Make the Caramel: Combine sugar and water in a saucepan over medium-high heat. Cook for 8-10 minutes, swirling gently, until a rich amber color forms. Immediately pour the caramel into each ramekin and tilt to coat the bottom. Allow to cool and harden completely.
- Heat Milk Mixture: In a separate saucepan, heat the whole milk, coconut milk, and 1 teaspoon of cardamom over medium heat until steaming (do not boil). Remove from heat and infuse for 5 minutes.
- Temper Eggs: Whisk eggs, egg yolks, sugar, and vanilla extract in a large bowl. Slowly pour about half a cup of the hot milk mixture into the egg mixture while continuously whisking. Gradually pour in the remaining milk mixture, whisking constantly until combined. Strain the custard through a sieve.
- Bake the Custards: Pour the strained custard into the prepared ramekins over the hardened caramel. Place the roasting pan in the oven, then pour hot water into the pan, ensuring it reaches halfway up the ramekins. Bake for 40-50 minutes, or until the custard is set but still slightly jiggly in the center.
- Chill and Serve: Carefully remove ramekins from the water bath and cool to room temperature. Cover and refrigerate for at least 4 hours (preferably overnight). To serve, run a thin knife around the edge of each custard and invert onto a plate. Garnish with toasted coconut and a dusting of cardamom.
Notes
To avoid scrambled eggs, ensure the tempering process is slow and gentle. The water bath method is essential for achieving a smooth, silky custard texture without cracks. For best results, chill the creme caramel completely before serving; at least 4 hours in the refrigerator is necessary for it to set properly.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 50 g
- Sodium: 80 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 155 mg