Pastry

Crème Caramel

Name: Crème Caramel
Cook time: 55 min
Total time: 55 min
Ingredients: 90 g šećera; 1½ tbsp vode (22-23g); 600 ml punomasnog mlijeka; 4 jaja (veličina M); 95 g šećera; 1 tsp ekstrakta vanilije; 1 prstohvat soli

Bezvremenski klasik svilenkaste teksture s nježnim slojem karamele - ovaj Crème Caramel jednostavno se priprema kod kuće.

Podijeli

Pečenje 55 minuta

Sastojci

Za karamelu
90 g šećera
1½ tbsp vode (22-23g)
Za kremu
600 ml punomasnog mlijeka
4 jaja (veličina M)
95 g šećera
1 tsp ekstrakta vanilije
1 prstohvat soli

Priprema

1
Zagrijte pećnicu na 160 °C / 320 °F (gornji/donji grijač). Pripremite veliku posudu za pečenje za vodenu kupelj.
2
U manjoj posudi zagrijavajte šećer i vodu bez miješanja dok ne nastane zlatna karamela. Odmah je ulijte u kalup od 16 cm i laganim kruženjem ravnomjerno prekrijte dno. Ostavite da se stegne.
3
Zagrijte mlijeko da bude vruće, ali da ne zavrije. Maknite s vatre i ostavite da se malo prohladi.
4
U zdjeli lagano pjenjačom sjedinite jaja, šećer, vaniliju i sol. Nemojte umutiti zrak.
5
Toplo mlijeko polako ulijevajte u smjesu s jajima uz lagano miješanje.
6
Smjesu procijedite kroz gustu cjediljku u čistu zdjelu. Za još svilenkastiji rezultat, procijedite smjesu 2-3 puta, dok ne bude potpuno glatka, bez mjehurića i grudica.
7
Pažljivo ulijte smjesu za kremu preko stegnute karamele.
8
Kalup stavite u veću posudu za pečenje i ulijte vruću vodu do otprilike polovice visine kalupa.
9
Pecite 55-65 minuta. Rubovi trebaju biti stegnuti, a sredina se još uvijek lagano trese.
10
Izvadite iz pećnice i ostavite 10 minuta u vodenoj kupelji, zatim izvadite i ostavite da se potpuno ohladi.
11
Hladite u hladnjaku najmanje 4 sata, a najbolje preko noći.
12
Za posluživanje odvojite rubove nožem i preokrenite na tanjur. Karamela će se sama sliti preko kreme. Ostatak karamele iz kalupa možete preliti odozgo. Praktičan savjet: najbolje je koristiti kalup bez odvojivog dna jer potpuno brtvi. Ako koristite kalup s obručem, dno dobro omotajte s 2-3 sloja aluminijske folije, povlačeći je uz stranice kako voda tijekom pečenja ne bi ušla unutra.

Video

Crème Caramel Questions

How do I know the crème caramel is done, and what if it still looks liquid after 65 minutes?

Judge it by movement, not by a clean skewer: after 55-65 minutes the outer edges should be firmly set while the middle still wobbles gently as one soft mass when you nudge the pan. If the centre still ripples like liquid milk, give it another 5-10 minutes in the water bath and check again. Ovens differ, and a colder milk-egg mixture or a deeper pan of water will both stretch the baking time.

Can I use milk other than whole milk, or replace the vanilla extract?

Whole milk is what gives this flan its creamy set, so low-fat milk will work but the result tastes thinner and less rich; if anything, swap a small part of the 600 ml for cream rather than going leaner. Vanilla extract can be replaced with the seeds of a vanilla pod - add them to the milk while it heats so the flavour infuses. Keep the 4 eggs and 95 g sugar unchanged, since they are what set the custard and balance the bitter caramel.

How long does crème caramel keep, and how do I store it?

Let it cool to room temperature, then chill it in the pan, covered, in the fridge - it keeps well for about two to three days. Chilling is not optional if you want clean slices and a proper caramel sauce: the hard caramel layer slowly dissolves into syrup as it rests. Unmould it only just before serving, by running a thin knife around the edge and inverting it onto a rimmed plate that can catch the sauce.

Can I prepare it the day before a dinner party?

Yes, and it is actually better that way - bake it a day ahead and leave it in its pan in the fridge overnight so the caramel has time to turn into liquid sauce. What you should not do in advance is pour the caramel and let it sit empty for days; caramel poured into the 16 cm pan is meant to be topped with the custard the same day. Unmould straight from the fridge onto a deep plate right before it goes to the table.

What are the most common mistakes with this recipe?

Three things go wrong most often: stirring the sugar and water while it caramelises, which makes it crystallise; whipping air into the eggs instead of gently whisking them, which leaves foam and bubbles in the baked flan; and pouring hot milk into the eggs too fast, which scrambles them. The fourth is skipping the sieve - passing the mixture through it 2-3 times is what makes the texture silky rather than grainy. Also make sure the water bath reaches about halfway up the pan, since too little water lets the custard heat too fast and turn rubbery.

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