I don’t have the biggest sweet tooth but this crème caramel is my Achilles’ heel. Having said that, I dislike most crème caramels of the world almost as much as I love this recipe. The reason being, I have a problem with puddings that are not firm. I need my pudding well cooked and firm without the overt smell of eggs. So, if you’re like me, this recipe is for you!
Things you will need:
- Sugar- 6 heaped tablespoons
- Eggs- 5
- Condensed milk (sweetened)- 400 gm or approx 1.5 cups (the regular tin of Milkmaid we get in India works. If you’re using the Nestle tubes, I used two of them. 170 gm each)
- Water- Equal quantity as the condensed milk (If you’re using the tin of condensed milk, fill the same tin up with water. If you have tubes of condensed milk like I did, I emptied it into a bowl and then used the same measurement of water.)
- Vanilla extract- 1.5 tsp
How to go about it:
- Preheat the oven to 180 degrees Celcius.
- Keep the pan (which can be used in an oven) in which you will be preparing the crème caramel ready. Next, you need to caramelize the sugar. Place a clean and dry frying pan on the stove (on medium heat) and add the 6 spoons of sugar. Wait for it to melt. Try and resist the urge to keep moving the sugar around too much with the spatula. Gets it all lumpy. Once it starts melting, lightly stir it and allow it to caramelize completely without any lumps. The caramel must be a nice, rust colour. IMMEDIATELY, pour the caramel into the prepared pan next to you and swirl it around to allow the caramel to coat the base of the pan completely. Caramel hardens in no time! If this is your first tryst with caramel, you will see. Haha.
- Next, take a large mixing bowl and add the 5 eggs. Beat the eggs (with a hand mixer or a whisk) very well until its a pale yellow. Takes only 2-3 minutes with the mixer.
- Add the condensed milk, mix well. Next, add the water and the vanilla extract. Mix well for another minute.
- By now, the caramel will have hardened. Pour the beaten mixture on top of the caramel. Place this pan in a larger oven friendly pan just about half filled with water. You don’t need to fill it up too much. Once immersed, the water needs to come up to just about 1/3 of the smaller pan.
- Carefully place it in the oven and bake for 45-50 minutes. Check once in 45 minutes. (Some ovens, especially if older, may have a temperature variation, and if you feel the pudding is still very wobbly and undercooked after the time is up, bake for some more time. Until a toothpick comes out clean.)
- Once done, take it out carefully, allow it to cool down before popping it into the fridge. Chill for at least 4 hours before serving. You can run a thin knife along the edge of the pan before upturning the crème caramel onto a plate. Serve cold.
(This recipe can also be prepared in the steamer. For that, you don’t need a water bath. But cover the pan with aluminium foil and place it directly in the steamer and steam for 40-45 minutes. The rest of the steps remain the same.)