This cake is a coconut lovers dream. It is simple...Read More
Creamy Crème caramel Custard with Amaretti
This baked custard is made with eggs, condensed milk, double cream and milk. A little Amaretti goes a long way. It is an elegant dessert that is delicious and rich.
If there is one dish that screams party food from my childhood it has to be this Crème caramel or as we would call it; caramel custard. This dessert is definitely one of my favourites but I must admit, it is a labor of patience as we cannot over whisk the custard, it bakes low and slow after which it HAS to set in the fridge overnight. So trust me when I say you won’t be doing much to make this recipe but you will be waiting on it to be done a lot. Which, coincidentally makes for a fantastic make-ahead dessert recipe.
There are a few pressure points in this recipe to ensure you achieve a successful outcome every single time and we will go through each of them. Also, I have added Lyres Amaretti to this Crème caramel but you can use Amaretto or a liqueur of your choice to add another layer of flavor to this delicate dessert. However let us start by understand this recipe a little as there are many versions/variations to it.
Where is Crème caramel from?
Crème caramel is a French dessert that is made with a layer of caramel at the bottom which is topped with an egg custard. This is baked in a water bath and chilled in the fridge until it has set. It is a cold dessert and was invented in 1920.
What is Crème caramel made of?
Traditionally Crème caramel is made of sugar, egg yolks, whole eggs, double cream and vanilla. The caramel is made from granulated sugar of course.
However this recipe is a little different and crosses over to the flan (which I will get to soon) side of things as I use condensed milk, egg yolks, whole eggs, milk, double cream, vanilla, salt, amaretti liqueur and a little nutmeg goes a long way.
Is Crème caramel same as flan?
There are many names for a baked custard dessert that is served cold, Crème caramel and flan are not the same but they have similar ingredients and method of preparation. Crème caramel is French while Flan is from Rome/Spain/Philippines/Puerto Rico and a few other countries. India/Japan and China considers Crème caramel as caramel custard in some regions as well. Flavor wise there wouldn’t be much of a difference but the texture would vary depending on the cream, milk, number of eggs/yolks, condensed milk vs sugar etc.
What is the difference between Crème caramel and Flan?
Usually Crème caramel is made with a mixture of whole eggs and egg yolks to a richer and deep yellow color. While Flan would use whole eggs keeping it lighter. However, some flan recipes use condensed milk instead of sugar making for a creamier dessert as compared to Crème caramel. Some Crème caramel recipes use milk which a lot of flan recipes use double cream and milk. In saying this they are both egg custard desserts that are baked in a water bath and set in the fridge which are served cold.
What ingredients do you need to make my Creamy Crème caramel Custard?
I have used a mixture of whole eggs and egg yolks, condensed milk, full fat milk, double cream, vanilla extract, amaretti liqueur, pinch of salt and freshly grated nutmeg. To make the caramel I used granulated sugar.
What equipment do you need to make this Creamy Crème caramel Custard?
I used an 8 inch round tin to bake the custard. You will need a bowl and whisk to mix the ingredients together. A strainer to pour the custard through. The caramel can be made in a medium sauce pan over the stove. I baked this custard in a water bath hence you will need a larger tray to place the tin in while baking in the oven. I will also discuss how to make this over the stove (keep reading)
How to make this Creamy Crème caramel Custard?
Preheat the oven to 140℃. In a medium sauce pan on low heat add the granulated sugar and let cook slowly. It will start to melt, DO NOT STIR IT. We can swirl the pan around to help the sugar melt if needed. Once all the sugar has melted, it will turn into a liquid gold color. This is extremely hot stuff so please do not touch it. Continue to cook it until the color has gotten tan, then brown and as it starts to get deep brown we take it off the heat and immediately it into our 8 inch round tin. Working quickly, swirl the tin around to ensure the base is coated with the caramel and let it set.
In a large mixing bowl, add the condensed milk, egg yolks, whole eggs and whisk until smooth. Do not over whisk. Add the milk, double cream, vanilla, pinch of salt, freshly grated nutmeg, amaretti liqueur and whisk until combined. Pour this mixture through a strainer into the tin. Transfer the tin to a large baking tray and fill it with hot water half way. Bake for 2 1/2 hours until the sides have set but the center is wobbly. The top might have a little color and that’s fine.
Let this chill in the fridge overnight (minimum 8 hours) to set before turning it over. The next day, take a small butter knife/palette knife and run it around the edges to loosen the Crème caramel. Place a large serving plate on top of the tin and with absolute conviction turn it over. Gently remove the tin and it should be picture perfect. Slice it and serve while its chilled.
How to make this Crème caramel without an oven over the stove?
In a large stock pot add water, 1/4 of the way, cover with a lid and heat it on medium flame for a few minutes until hot. Use a tin which will fit into the large stock pot, pour the hot caramel sauce into the mould and set aside. Make the custard mixture as mentioned above and pour through a strainer into the tin. Ideally you want to use a tin that is at least 7-9 inches cover with tin foil and place a wire rack at the bottom of the stock pot. Place the tin over the wire rack and cover with a lid. Make sure the water is only coming halfway up the sides of the tin.
What can go wrong when making Crème caramel?
There are a few points to keep in mind when making this recipe to trouble shoot incase you have some issues along the way.
1.Do not over mix –
If you over whisk this mixture you will create air bubbles. These air bubbles will affect the final texture of the custard once baked. If want that smooth creamy texture then do not over mix. Just the mixture enough to make sure it is all incorporated evenly.
2.Pour through a strainer –
If there are any lumps in this custard, a small step of straining the mixture ensures the custard will be smooth once baked without any lumps in the center.
3.Caramel sauce –
I like taking the caramel to a deep brown color which gives a yummy bittersweet flavor that compliments the custard. You don’t need to do this if you are not comfortable making caramel. Once the caramel is ready you need to pour it into the tin immediately as it will start to set and the caramel needs to coat the tin entirely. If the caramel burns, there is no way to recover it. You will need to two it away and start fresh. The best way to clean the pot with caramel is to pour water in it and boil the water, the caramel will leave the pot.
4.Water bath –
The bath helps the custard bake gently and evenly. The water ensures it doesn’t bake quickly and the temperature is moderated with it. Hence do not skip this step. If you do, it might over bake and the custard could split/curdle making it grainy.
This custard needs to set in the fridge for at least 12 hours to ensure it is set. If you try to over turn it when it is hot it will break apart. Make sure to set it for at least 8 hours in the fridge.
6.Flipping the custard out of the tin –
Get a plate larger than the size of the tin and run a butter knife around the edges to ensure it is separated from the tin. If it is still stuck you can gently heat the bottom and edges with a blow torch or place it over the stove for a couple of seconds. Place the plate on top of the tin and very confidently turn it upside down hold the plate and tin together on either side. Tap the tin to ensure it leaves the tin and you will hear a little thud sound. Remove the tin gently and it should be clear.
Storing this Creamy Crème caramel Custard with Amaretti?
The leftovers can be stored in the plate covered with cling wrap. You could slice it and store it in containers but this might break it a little. This can be stored in the fridge for 3-4 days. I wouldn’t recommend storing this in the freezer or any longer the time mentioned.
Now that we have covered how to make this Crème caramel, you can have a look at the ninja bake along video on my instagram but let’s get to it. Don’t forget to follow along for more baking recipe inspiration.
If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.
Creamy Crème caramel Custard with Amaretti
- Mixing bowl
- Sauce pan
- 9inch round tin
- Large Baking tray
- Butter knife
Caramel sauce -
- 1/2 cup granulated sugar
- 3/4 cup condensed milk
- 3 egg yolks
- 2 whole eggs
- 1 cup double cream
- 1 cup milk
- 1 tsp vanilla extract
- 2 tbsp amaretti
- 1/4 tsp grated nutmeg
- Pinch of salt
Prepare the oven and tray
- Preheat the oven to 140℃. Get a 9 inch round tin which you will bake the custard in. Keep a large baking tray for the water bath ready, set aside.
- In a medium sauce pan on low heat add the granulated sugar and let cook slowly. It will start to melt, DO NOT STIR IT.
- We can swirl the pan around to help the sugar melt if needed. Once all the sugar has melted, it will turn into a liquid gold color.
- This is extremely hot stuff so please do not touch it. Continue to cook it until the color has gotten tan, then brown and as it starts to get deep brown.
- Take it off the heat and immediately it into our 9 inch round tin. Working quickly, swirl the tin around to ensure the base is coated with the caramel and let it set.
- In a large mixing bowl, add the condensed milk, egg yolks, whole eggs and whisk until smooth. Do not over whisk.
- Add the milk, double cream, vanilla, pinch of salt, freshly grated nutmeg, amaretti liqueur and whisk until combined.
- Pour this mixture through a strainer into the tin. Transfer the tin to a large baking tray and fill it with hot water half way.
Bake & Set
- Bake for 2 1/2 hours until the sides have set but the center is wobbly. The top might have a little color and that’s fine.
- Let this chill in the fridge overnight (minimum 8 hours) to set before turning it over.
De-mould & Serve
- The next day, take a small butter knife/palette knife and run it around the edges to loosen the Crème caramel.
- Place a large serving plate on top of the tin and with absolute conviction turn it over. Gently remove the tin and it should be picture perfect.
- Slice it and serve while its chilled.
- Check out the write up above on how to make this Crème caramel over the stove.
- Do not over bake this custard, it must have massive jiggle in the center when it comes out of the oven.
- Let it set for 8-12 hours before removing from the mould and serving.
- I used this Lyres Amaretti non alcoholic liqueur.