CR Me Caramel

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CRÈME CARAMEL

for 3 servings
Crème Caramel
for 3 servings

CARAMEL

Ingredients Total weight: ~ 220 g 100%

• Water 20 g 9%
• Sugar 200 g 91%

1. Add the sugar and water to a saucepan. Warm the mixture over
medium heat until the sugar dissolves.

2. Cook the caramel until it turns intense amber in color. To do this,


heat it to 185 °С / 365 °F without stirring, swirl the saucepan from
time to time to ensure an even caramelization.

3. Once the sugar has dissolved and starts acquiring color, mix with
a silicone spatula.

4. Prepare a baking tray lined with a silicone mat and place


3 ramekins d=8 cm and h=5 cm on top. Pour about 20 g of the
caramel into each mold in a thin layer.

5. Leave the molds with caramel at room temperature or place them


in the fridge for 10 minutes until the caramel solidifies.

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Crème Caramel
for 3 servings

VANILLA CUSTARD

Ingredients Total weight: ~ 881 g 100%

• Milk 3.2% 300 g 34%


• Whipping cream 35% 300 g 34%
• Whole eggs 200 g 23%
• Sugar 80 g 9%
• Sea salt 0.5 g <1%
• Vanilla 1 pod

1. Pour the whipping cream, milk and sea salt into a saucepan, then
add the vanilla seeds. Heat the mixture at medium heat to 80 °C /
176 °F or till it starts boiling. Mix it with a whisk from time to time.

2. Meanwhile, in a separate bowl whisk together the whole eggs


and sugar until smooth.

3. Remove the saucepan from the heat and gradually add it to the
egg mixture, while constantly stirring with a whisk. Make sure to
add the hot milk-cream mixture in small portions, while vigorously
stirring with a whisk. This will help to raise the temperature of the
eggs gradually and prevent them from curdling.

4. Strain the custard into the measuring cup to remove the vanilla pod
and lumps, if any.

5. Use the custard right away.

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Crème Caramel
for 3 servings

BAKING AND SERVING THE CRÈME CARAMEL

Ingredients

• Vanilla custard
• Stabilized caramel

1. Prepare a baking tray lined up with a silicone mat. On top, place


a shallow baking dish with a rack inside.

2. Put 3 ramekins on top of the rack.

3. Pour the custard into the ramekins, filling them to almost full.

4. Fill the tray with hot water until the water comes about ½ of the way
up the sides of the ramekins.

5. Pop the air bubbles on the surface of the vanilla custard using
a blowtorch.

6. Bake the crème caramel in an oven preheated to 140 °C / 284 °F


for about 30 minutes. To check the doneness of the dessert,
measure its internal temperature – it should reach 80–82 °C /
176–180 °F.

TIP
• If you don’t have the convection oven, the baking temperature
will be the same, but the baking time will be longer.
• The best method to check the doneness is to use the probe
thermometer.

7. Take the baked crème caramel out of the oven and allow them
to cool down in the water bath for about 10 minutes. After that
remove them from the shallow baking dish and let them cool down
completely at room temperature for several hours. Then, transfer
them to the fridge for 8–12 hours to stabilize.

8. Right before serving, place the serving plate on top of the ramekin.
Flip the plate with the ramekin and make several vigorous shakes
to break the vacuum between the ramekin and the custard.
Then, carefully lift the ramekin to unmold the dessert

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