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Step 3: Bake the Crème Caramel
- Prepare a water bath: Preheat your oven to 325°F (160°C). Place your caramel-coated ramekins in a large baking dish, and then pour hot water into the baking dish, enough to come halfway up the sides of the ramekins. This water bath will help the custard cook evenly and prevent it from curdling.
- Pour the custard: Carefully pour the custard mixture into the caramel-coated ramekins, dividing it equally among the ramekins.
- Bake: Bake in the preheated oven for about 40-45 minutes, or until the custard is set. You can test this by inserting a knife into the center of the custard—if it comes out clean, the dessert is ready. The top should be slightly golden, and the custard should jiggle slightly when you move the ramekin.
- Cool the custards: Once baked, remove the ramekins from the water bath and let them cool at room temperature. Once cool, cover them with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This will allow the flavors to meld and the custard to firm up.
Step 4: Serve
- Unmold the Crème Caramel: To serve, run a knife around the edges of the ramekin to loosen the custard. Place a plate over the top of the ramekin and carefully flip it over. The Crème Caramel should slide out easily, with the beautiful caramel sauce cascading down the sides.
- Garnish and Enjoy: If desired, garnish your Crème Caramel with a sprig of mint or a few fresh berries to add a pop of color. Slice and serve, allowing your guests to savor each spoonful of this indulgent dessert.
Tips for Perfect Crème Caramel
- Caramelize with caution: Be extra careful when making the caramel, as it gets very hot and can burn quickly. If it becomes too dark, discard it and start again.
- Strain the custard: Straining the custard mixture ensures a smooth texture, free from any lumps or curdles.
- Chill before serving: Let the Crème Caramel chill in the fridge for a few hours before serving. This allows the custard to fully set and enhances the flavor.
- Water bath is key: Baking the custard in a water bath prevents the custard from cooking too quickly, ensuring that it stays creamy and smooth.
Conclusion
Crème Caramel is a classic French dessert that is simple to make but impresses with its elegant presentation and delightful flavor. With its smooth, velvety custard and rich caramel topping, it’s a treat that’s perfect for special occasions, dinner parties, or simply satisfying a sweet tooth. By following these easy steps, you’ll be able to create a dessert that will rival the finest French pâtisseries. Bon appétit!
