Hey everyone this is Alessandro Bruxel from Home Chef Seattle and today I'm going to be
showing you guys how to make a cream caramel with a recipe that is super easy to make
and it tastes amazing. I hope you guys enjoy it. Let's get started! First let's start on
the caramel, add half cup of granulated sugar to a medium saucepan then add two tablespoons of water,
turn the heat on medium high, cook the caramel without stirring to avoid crystallization.
Once your caramel starts to change color give the pan a light swirl,
continue to cook the caramel until it turns into a nice amber color then remove it from the
heat and divide it into four, four inch ramekins trying to coat the bottom of the ramekins nicely.
Now let's start on the custard, first add three whole eggs to a large bowl
then whisk it to combine but do not over beat it and try not to add too much air into it
then add one can of sweetened condensed milk,
a teaspoon of vanilla extract
and mix it well
next add two cans of milk, use the condensed milk can as a measurement
and once again mix it to combine.
Next strain the mixture through a fine sieve.
Place the ramekins in a baking dish with high walls then divide the custard mixture into the
ramekins. I like to give it a light shake so any air bubbles come to the surface
then add boiling water into the baking pan half the way up the ramekins. This
is called a "bain-marie" and will help the custard bake slowly and evenly.
Then place it carefully in a preheated oven at 325 Fahrenheit 162 Celsius and
bake it for 30 to 35 minutes, until just set. The custard should still be quite jiggly but set
if you lightly touch it. The custard will continue to cook once you remove it from the oven.
Using tongs remove the ramekins from the
"bain-marie" and let them cool to room temperature.
Once cool cover the ramekins with plastic wrap and refrigerate for at least three hours or overnight
before serving. To serve, run a sharp skinny knife around the custard forcing it against the ramekin,
turn the ramekin on top of a plate and give it a shake to unmold.
And the cream caramel is ready! You'll get a nice light and jiggly custard that tastes
amazing.
I hope you guys have enjoyed the recipe, please don't forget to like, it
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