Creme Caramel Recipe (Bain-Mari in the Oven)
This creme caramel recipe; It is cooked in the oven in a double boiler with its caramel base and milk and egg cream. Prepare the ingredients in moderation and let the caramel harden; Then, cook it at low heat and let it rest overnight to obtain a smooth consistency. You can easily serve it by following the steps on how to make creme caramel.
Ingredients
1. For the caramel
2. For the custard
Step-by-Step Method
Prepare the caramel sherbet
Mix granulated sugar and water in a small bowl, when the sugar gets wet and homogeneous, put it in the pot.
Cook the caramel without stirring.
Place the pot on medium heat. Do not stir with a spoon at this stage; Just shake the pot gently to ensure the sugar dissolves evenly. Bake for about 10–12 minutes until a caramel color develops.
Stop cooking
Add 2 tablespoons of cold water and mix carefully to prevent the caramel from getting too thick and burning (it may splatter).
Cover the bowls with caramel
Share the caramel evenly on the bottom of the bowls you will use, without letting it sit.
Harden the caramel
Place the bowls in the refrigerator and let them rest for about 15 minutes until the caramel hardens.
Heat the milk mixture
Put the milk and cream in the pot. Heat until it reaches boiling point; Try not to boil.
Melt the sugar and white chocolate
Turn off the stove. Add granulated sugar and white chocolate, stir until completely melted and smooth.
Beat the eggs with a fork
In a separate bowl, mix the eggs and salt with a fork. Do not use a whisk; Do not create too many air bubbles.
Combine the mixtures by warming them.
Add vanilla to the eggs. Pour in the milk mixture little by little and stir constantly; so that the eggs do not curdle.
Strain and smooth
Strain the cream through a fine strainer to remove any lumps.
Share into bowls
Divide the cream among the bowls where the caramel has hardened. If the caramel is soft, cool it a little more; otherwise it may get mixed up.
Prepare the double boiler
Place the bowls in the baking tray. Gently remove any bubbles from the top with a napkin. Add enough hot water to the baking tray to cover half of the bowls.
Cook on low heat
Bake in a preheated 135°C fanless oven for about 60 minutes. The edges should appear set, the middle slightly wobbly.
Cool and rest
When it reaches room temperature, put it in the refrigerator and let it sit overnight for the consistency to settle.
Turn it upside down and remove
Before serving, separate the edges from the bowl with a spoon. Invert onto plate; If it doesn't come off, release it easily by gently blowing air from one side with a spoon.
Serve
Serve the creme caramel cold. As the caramel sauce flows onto the plate, the dessert becomes ready.