Description
Seidig-zarter Creme Caramel mit goldener, glänzender Karamellschicht. Feine Vanillenoten durchziehen die samtige, cremige Konsistenz. Der Löffel gleitet mühelos, süß und aromatisch schmilzt das Dessert am Gaumen.
Ingredients
Scale
- 1 Vanilleschote (vanilla bean)
- ½ Liter Milch (milk)
- 300 g Zucker (sugar)
- 3 Eier (eggs)
- 4 Eigelb (egg yolks from 4 eggs)
- etwas Butter, zum Einfetten der Förmchen (some butter, for greasing the molds)
Instructions
- Prepare the caramel by placing half of the sugar (150 g) in a heavy-bottomed saucepan over medium heat. Allow the sugar to melt undisturbed until it begins to liquefy around the edges. Swirl the pan gently and continue heating until the sugar turns a deep golden brown color, ensuring it does not burn.
- Immediately and carefully pour the hot caramel into the bottoms of six individual flan molds, heatproof cups, or a loaf pan. Tilt each mold or pan so that the bottom is evenly coated with a thin layer of caramel. Set aside to let the caramel cool and harden.
- Split the vanilla bean lengthwise and scrape out the seeds using the back of a knife. In a mixing bowl, combine the vanilla seeds, whole eggs, egg yolks, the remaining 150 g sugar, and the milk. Whisk the mixture thoroughly until all ingredients are well combined and the sugar is dissolved.
- Grease the prepared molds or pan with a little butter to prevent sticking. Pour the egg-milk mixture evenly into the caramel-lined molds or pan. Cover each mold tightly with aluminum foil to prevent a skin from forming and to ensure even cooking.
- Preheat your oven to 180°C (356°F). Place the molds or pan in a large, deep baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the molds or pan, creating a water bath (bain-marie). This gentle, moist heat will prevent the custard from curdling.
- Carefully transfer the baking dish to the oven and bake for 45 to 60 minutes. The creme caramel is done when the custard is set but still slightly wobbly in the center. Avoid overbaking, as this can cause the custard to become rubbery.
- Remove the molds or pan from the water bath and let them cool to room temperature. Then, refrigerate for several hours (ideally overnight) to allow the custard to fully set and the flavors to develop.
- To serve, run a thin knife around the edge of each mold to loosen the custard. Invert each mold onto a serving plate and gently lift the mold away, allowing the caramel sauce to flow over the creamy custard. If using a loaf pan, invert onto a platter and slice to serve.
Notes
For best results, allow the creme caramel to chill overnight so the custard sets perfectly and the caramel sauce becomes more flavorful. Be careful when handling hot caramel, as it can cause burns. If you do not have a vanilla bean, you can substitute with 1-2 teaspoons of pure vanilla extract added to the milk. Creme caramel can be made a day or two in advance, making it a convenient dessert for entertaining.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
