Krem Karamel Tarifi

Ingredients

• 100 g Granulated Sugar (for caramel)
• 50 ml Water (for caramel)
• 1 tsp Lemon Juice (prevents caramel crystallisation)
• 500 ml Whole Milk (full‑fat for richer custard)
• 3 large Eggs (room temperature)
• 100 g Granulated Sugar (for custard sweetening)
• 1 piece Vanilla Bean (split lengthwise; seeds scraped)

Instructions

1. Make the Caramel

   Combine the 100 g sugar and 50 ml water in a saucepan, spread evenly, and place over medium heat. Cook without stirring until the mixture turns a deep amber color, then quickly stir in 1 tsp lemon juice and remove from heat.

   Time: PT5M

2. Warm the Milk

   In a separate saucepan, heat the 500 ml milk over medium‑low heat until it is just warm to the touch (do not let it boil).

   Time: PT3M

3. Beat Eggs and Sugar

   While the milk is heating, crack the 3 eggs into a mixing bowl, add 100 g sugar, and whisk until the mixture becomes pale and slightly thick.

   Time: PT2M

4. Temper the Egg Mixture

   Gradually pour the warm milk into the egg‑sugar mixture while whisking continuously. Continue until fully incorporated and the custard is smooth.

   Time: PT3M

5. Strain the Custard

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

   Time: PT2M

6. Fill Ramekins

   Divide the caramel evenly among six ramekins, then gently pour the strained custard over the caramel, filling each ramekin about three‑quarters full.

   Time: PT2M

7. Prepare the Water Bath

   Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.

   Time: PT2M

8. Bake the Custard

   Preheat the oven to 150°C (300°F). Bake the water‑bath set‑up for 40 minutes, or until the custard is set around the edges but still slightly wobbly in the centre.

   Time: PT40M

   Temperature: 150°C

9. Cool and Unmold

   Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours. To serve, run a thin knife around the edge and invert onto a plate.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

10 g

Fiber

0 g