This classic French dessert meaning a soft caramel pudding is an all time favourite of mine not because it
is super soft and melts in the mouth but also because it is easy to make. I remember having a crème
caramel for dessert every day after dinner for almost about a month during my Bristol days. A sudden
‘after dinner dessert craving’ the other day reminded me of crème caramel and I gave it a go.
Ingredients:
Whole Milk – 3 cups
Sugar – 1 1/2 cups
Eggs – 2 large + 3 egg yolks
Vanilla extract – 2 1/2 tsp
Salt – a pinch to taste
Method:
Preheat the oven to 180 o C. In a pan, take 1 cup sugar and add 4 tbsp of water and let it dissolve over
medium heat for caramelisation. Keep swirling the pan but do not insert a spoon inside the melting
sugar. Once the colour of the sugar starts changing to amber around 7-8 minutes, quickly remove from
heat and divide it equally among four ramekins or moulds in which the pudding is going to set. Keep
aside the ramekins. In another pan, heat the milk on a medium heat until it is hot but remember not to
boil it. In a bowl, whisk the eggs, egg yolks, salt and the remaining ½ cup sugar until smooth. Pour one
ladle full of hot milk into it and whisk. Keep whisking in the whole milk into the egg mixture slowly.
Make sure there are no lumps in the milk-egg mixture. Mix the vanilla essence into it and pour the
mixture dividing equally among the 4 ramekins. Place the ramekins in a baking tray and add boiling
water to the tray to ensure that the ramekins are halfway immersed inside the water. Cook for 30-35
minutes. Remove from oven and cool slightly. Refrigerate for atleast 3-4 hs before serving. Run a sharp
knife through the edges of the ramekin and turn it upside down on a plate. Shake the ramekins slightly
