焦糖布丁 Crème Caramel

Ingredients

• 1 cup Granulated Sugar (for caramel)
• 1/4 cup Water (for caramel)
• 1 cup Heavy Cream (helps custard set)
• 2 cups Whole Milk (use hot milk for best texture)
• 2 Large Eggs (room temperature)
• 1/2 cup Granulated Sugar (for custard mixture)

Instructions

1. Make the Caramel

   In a stainless‑steel thick‑bottom pot combine 1 cup sugar and 1/4 cup water. Do not stir. Bring to a boil over medium heat, then reduce to low and let the water evaporate until the syrup turns a light amber, then deep amber color.

   Time: PT7M

2. Finish the Caramel

   When the syrup reaches deep amber, remove the pot from heat and carefully add a splash of water (it will sputter). Stir until smooth; the caramel will turn a bright red‑amber.

   Time: PT2M

3. Fill Ramekins with Caramel

   Pour the hot caramel into each ramekin, just enough to coat the bottom.

   Time: PT2M

4. Heat Milk and Cream

   In a small saucepan combine 2 cups whole milk and 1 cup heavy cream. Bring to a gentle boil, then remove from heat.

   Time: PT5M

   Temperature: 160°C

5. Beat Eggs and Sugar

   In a mixing bowl whisk together 2 eggs and 1/2 cup granulated sugar until the mixture lightens slightly.

   Time: PT2M

6. Temper the Egg Mixture

   Slowly pour the hot milk‑cream mixture into the egg‑sugar bowl, whisking continuously. Start with a thin stream, then add faster toward the end.

   Time: PT5M

7. Strain the Custard

   Pass the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits.

   Time: PT2M

8. Pour Custard into Ramekins

   Divide the strained custard evenly among the caramel‑lined ramekins.

   Time: PT2M

9. Prepare Water Bath

   Place the ramekins in a baking tray. Pour hot water into the tray until it reaches halfway up the sides of the ramekins.

   Time: PT5M

10. Bake the Custard

    Bake in a pre‑heated oven at 160°C (320°F) for 45 minutes, or until the tops are set and the centers still wobble slightly.

    Time: PT45M

    Temperature: 160°C

11. Cool and Refrigerate

    Remove the ramekins from the water bath, let them cool to room temperature, then refrigerate for at least 1 hour before unmolding.

    Time: PT1H

12. Unmold and Serve

    Run a thin knife around the edge of each ramekin, invert onto a plate, and gently shake to release the custard. The bright caramel will flow over the top.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

0 g