Creme Au Caramel Recipe Kit Recipe

About this recipe

Indulge in the rich and creamy delight of our Creme au Caramel Recipe Kit, a perfect blend of velvety custard and luscious caramel. This kit includes carefully selected ingredients such as British whole milk, natural bourbon vanilla extract, golden yolk eggs, and free-range eggs to help you create an authentic and luxurious dessert. With easy-to-follow steps, you can prepare a restaurant-quality treat at home, complete with a smooth caramel topping that is sure to impress. Whether you're celebrating a special occasion or simply craving a sweet indulgence, this recipe kit ensures a flawless result every time. Gather your ingredients, follow the simple instructions, and enjoy the satisfaction of crafting a classic dessert with a rich vanilla aroma and creamy texture. Perfect for sharing or savoring on your own, this Creme au Caramel recipe is a must-try for dessert lovers. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 30 Ml Sprig Natural Bourbon Vanilla | 20 Ml Extract | Superior Quality | Chemical-Free | Alcohol-Free | For Gourmet Baking & Desserts
• 6 Each Golden Yolk Eggs 6 Pack
• 1 Kg Tate & Lyle Granulated Sugar 1Kg
• 350G Saxa Coarse Sea Salt 350G

Instructions

1. 1. Preheat your oven to 150°C (302°F) and gather all your ingredients: British Whole Milk, Golden Yolk Eggs, Top-Op Table Salt, Sprig Natural Bourbon Vanilla Extract.
2. 2. In a saucepan, heat 500 ml of British Whole Milk over medium heat until it begins to steam. Do not let it boil.
3. 3. Remove the milk from heat and stir in 1 teaspoon of Sprig Natural Bourbon Vanilla Extract to infuse the milk with a rich vanilla aroma.
4. 4. In a mixing bowl, whisk together 6 Golden Yolk Eggs, 100g of icing sugar, and a pinch of Top-Op Table Salt until well combined and frothy.
5. 5. Gradually pour the warm milk into the egg mixture, whisking continuously to prevent the eggs from curdling.
6. 6. Pour the custard mixture evenly into the bottoms of 4 ramekins or small ovenproof bowls.
7. 7. Prepare a water bath by placing the ramekins in a larger baking dish and filling it with hot water halfway up the sides of the ramekins.
8. 8. Loosely cover the baking dish with aluminum foil and bake for approximately 35-40 minutes, or until the custards are just set and a knife inserted in the center comes out clean.
9. 9. While the custard is baking, prepare the caramel sauce: In a small saucepan, place 100g sugar and 2 tablespoons of water. Heat over medium-low heat until it turns golden brown, swirling the pan gently, but do not stir. Be cautious not to overheat the sugar, as it can burn quickly.
10. 10. Carefully pour the hot caramel over the top of each baked custard, allowing it to spread evenly.
11. 11. Let the custards cool to room temperature, then refrigerate for at least 4 hours until chilled and set.
12. 12. To serve, run a knife around the edge of each ramekin and invert onto a serving plate, allowing the caramel layer to drape over the custard.