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Creme caramel, also known as caramel custard or flan, is a classic dessert that has delighted taste buds for centuries. This luscious and elegant treat consists of a smooth, creamy custard base topped with a layer of golden caramel sauce. The combination of the velvety custard and the rich caramel creates a perfect balance of flavours and textures. While its exact origins remain uncertain, creme caramel has a rich history that spans cultures and continents.
The origins of creme caramel are shrouded in mystery, with various theories surrounding its creation. Some believe that the dessert can be traced back to ancient Rome, where eggs were combined with milk and sweetened to create a creamy concoction. It is thought that the Romans might have introduced this recipe to other parts of Europe during their conquests.
Creme caramel's popularity continued to spread throughout Europe during the Renaissance, gaining favour among royalty and the upper classes. The delicate dessert was often served at lavish banquets and feasts, showcasing the culinary prowess of the chefs of that time. Its reputation as a sophisticated and indulgent treat soon made its way across the Atlantic to the Americas.
In the Americas, creme caramel became a beloved dessert in many Latin American countries. It is particularly prominent in countries like Mexico, Argentina, and Brazil, where it is often served on special occasions and family gatherings. The Latin American variations of creme caramel often include unique twists, such as the addition of regional flavours like coconut or dulce de leche.
Whether enjoyed on its own or accompanied by a dollop of whipped cream or fresh fruit, creme caramel continues to captivate dessert enthusiasts with its silky texture and delightful flavours. Its history, spanning ancient civilisations and cultures, only adds to the allure of this timeless treat.
Video Credits: Cooking With Rila/YouTube
Ingredients:
- 1 cup granulated sugar
- ¼ cup water
- 4 large eggs
- 2 cups whole milk
- ½ cup granulated sugar (for the custard)
- 1 teaspoon vanilla extract
Method:
- Preheat your oven to 160°C.
- In a small saucepan, combine 1 cup of granulated sugar and water. Heat the mixture over medium heat, stirring gently until the sugar dissolves. Once the sugar has dissolved, stop stirring and allow the mixture to simmer for about 7-8 minutes, or until it turns a golden amber colour. Be careful not to let it burn.
- Quickly pour the caramelised sugar into individual ramekins or a large baking dish, swirling to evenly coat the bottom. Set the dish(es) aside to allow the caramel to cool and harden.
- In a mixing bowl, whisk the eggs until they are well beaten. Add the milk, ½ cup of granulated sugar, and vanilla extract to the beaten eggs. Whisk until all the ingredients are thoroughly combined and the sugar has dissolved.
- Pour the custard mixture over the hardened caramel in the ramekins or baking dish.
- Place the filled ramekins or baking dish in a larger oven-safe pan or roasting dish. Pour hot water into the larger dish to create a water bath that surrounds the ramekins or baking dish. The water should come about halfway up the sides of the ramekins or dish.
- Carefully transfer the water bath with the creme caramel mixture to the preheated oven. Bake for approximately 45-50 minutes, or until the custard is set but still slightly jiggly in the centre.
- Once cooked, remove the water bath from the oven and let the creme caramel cool to room temperature. Then, cover the ramekins or dish with plastic wrap and refrigerate for at least 4 hours or overnight to chill and set completely.
- To serve, run a knife around the edge of each ramekin or invert the baking dish onto a serving plate. The caramel sauce will flow over the custard, creating a delicious topping.
