Traditional recipes

Easy creamy crème caramel recipe

Easy creamy crème caramel recipe

  • Recipes
  • Dish type
  • Dessert
  • Creme caramel

This recipe is a cross between a crème caramel and a cheesecake but alot easier to make!

618 people made this

IngredientsServes: 10

  • 150g caster sugar
  • 1 (200g) tub cream cheese, softened
  • 5 eggs
  • 1 (397g) tin condensed sweetened milk
  • 340ml evaporated milk
  • 1 teaspoon vanilla extract

MethodPrep:15min ›Cook:1hr15min ›Extra time:8hr › Ready in:9hr30min

  1. Preheat oven to 180 C / Gas mark 4.
  2. In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 25cm round baking dish, tilting to coat bottom and sides. Set aside.
  3. In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated dish. Line a roasting tin with a damp kitchen towel. Place baking dish on towel, inside roasting tin, and place roasting pan on oven rack. Fill roasting tin with boiling water to reach halfway up the sides of the baking dish.
  4. Bake in preheated oven 50 to 60 minutes, until centre is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmould, run a knife around edges of dish and invert on a rimmed serving platter.

Recently viewed

Reviews & ratingsAverage global rating:(660)

Reviews in English (545)

by Nicole

Here is how NOT to make this recipe: The first time I made it, I poured the sugar syrup into the glass baking dish, and because the glass was cool, the sugar hardened almost immediately. So after I spent the next 30 minutes chipping a rock-hard blob of sugar out of the bottom of my dish, I tried it again. But this time, I put the baking dish in a hot oven for about 5 minutes before adding the sugar. The hot dish kept the sugar liquified just long enough for me to get an even coating. After I learned that trick, the flan turned out very well. I made this for dessert after a Mexican-themed dinner, and everyone really liked it.-25 Jan 2005

by I Need Help

I let this flan sit over night in the fridge, but when I flipped it out of the pan the next day, almost all of the caramel stayed in the pan with hardly any of it at all on top of the flan. What am I doing wrong?? Can anybody help me??-26 Nov 2006

by SMITTIN

so good, so creamy! I don't usually care for the regular flan consistency, so I tried this creamy one - oh my so good and so easy. I didn't use their caramel recipe though - too many people seemed to have problems with it. I used a carmel recipe I have (1 small box brown sugar, 1 stick butter, 1 cup half and half, pinch of salt, tsp of vanilla- boil for three minutes).-31 Dec 2002


Crème Caramel-A French Dessert

Crème caramel is a delicious and creamy dessert that is easy to hit the spot. It has a mouth-watering caramel layer at its top that satisfies the sweet tooth cravings instantly. Crème Caramel is a wholesome dessert in terms of taste and nutrition. It requires minimal effort and ingredients to enhance the beauty of your dining tables.


How to make this French Creme Caramel recipe

Before making this, the term "water bath" used to always scare me. It just seemed like a complicated step in a recipe, and made me not even attempt it! Turns out its just some boiling water inside of a pan. Not too bad, right? Let me walk you through the steps.

  • You start by making the caramel first by adding the sugar to a pot. Try to do this without letting the sugar touch the edges. Then pour the water slowly on top, and leave it! Don't try to stir it or move the pot around. If you do, the sugar will crystallize and turn solid.
  • Turn the heat on to medium high and allow the sugar to melt and start bubbling. It will bubble for close to 7-10 minutes. You need to stay close by and keep monitoring until you see it start to change colour to orang-y or amber. That means caramalization has started and you can now move it around by swirling the pot
  • Once it looks dark orange, which will only take a minute, remove it and continue to swirl it around to get an even colour. Then pour it into your cake pan and quickly swirl the pan so it covers the whole base. The caramel will quickly heat the pan so careful with your fingers!
  • Next make the custard by adding the milk, eggs and condensed milk to a blender and blend for a bout 30 seconds.
  • Pour the custard in the pan on top of the caramel
  • Place the pan in a large baking dish and add boiling water halfway up the pan edge. That's your water bath ready.
  • Bake it in the oven at 325 F for around 45 - 50 minutes.
  • Allow it come to room temperature then store in the fridge for at least 4 hours or overnight.
  • When ready to serve, run a knife along the pan ensuring you press against the pan so you don't cut into the custard (I totally did that). Place a plate with an edge on top of the pan, breathe in, and flip.

Leche Flan (Filipino Creme Caramel)

Lauryn is associate food editor for The Spruce Eats, creating recipes and cooking guides for all palates and expertise.

×
Nutrition Facts
Servings: 12
Amount per serving
Calories 425
% Daily Value*
Total Fat 13g 16%
Saturated Fat 6g 32%
Cholesterol 231mg 77%
Sodium 192mg 8%
Total Carbohydrate 66g 24%
Dietary Fiber 0g 0%
Total Sugars 65g
Protein 13g
Vitamin C 3mg 14%
Calcium 285mg 22%
Iron 1mg 6%
Potassium 388mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The world calls this dessert Spanish flan but, in the Philippines, it is leche flan. Leche, Spanish for milk, is one of the dessert's two main ingredients. Made with egg yolks, evaporated milk and sweetened condensed milk, Filipino leche flan is a rich, steamed custard topped with a syrupy caramel.

Since leche flan is steamed, not baked, a hot water bath—also known as a bain marie—allows the custard to cook at even and constant temperatures. It's a slow and gentle bake, which makes it perfect for flans and custards that are delicate and soft in nature.

The caramel topping of leche flan is a syrup made by melting sugar directly in the pan where the custard will be steamed. The caramel sets up hard in the ramekins prior to filling with custard, but through the steaming and chilling process it softens due to the moisture, and turns into that familiar sauce.

There are only two cooking steps involved in making leche flan: The first is caramelizing the sugar and the second is steaming the caramelized sugar and custard together.

Leche flan can be cooked in one large shallow bowl and cut into squares or wedges to serve. Alternatively, it can be cooked in smaller single-serve ramekins. Leche flan is perfect by itself, but it can be served in many other ways. It is a popular topping for iced desserts in the Philippines like maiz con hielo and halo-halo.

It is one of the most popular desserts served at parties, fiestas, and other special occasions. This sweet dish is also popular in some Latin American and Caribbean countries. Among the Hispanic population of North America, leche flan is also known as creme caramel.


Apple Crème Caramel

Apple Crème Caramel is a relatively easy dessert that doesn’t take a lot of time.

The apples are first peeled, fatiado, and then, placed in a saucepan and with the coconut sugar. They take about 10-15 minutes to cook until they are soft.

Então, the cooked apples are arranged into ramekins or mould, and set aside while you prepare the custard.

For the custard, agar agar powder is used as a binding agent, instead of eggs as in the traditional flan recipe. The agar agar powder is mixed with some water, then heated up. Próximo, the coconut milk and a mixture of water and cornstarch is added, followed by maple syrup or other sweetener. A little vanilla extract is added for flavour.

The custard mixture is heated gently, while stirring, until it starts to thicken and turns glossy. Nesta fase, it is removed from the heat.

The custard is immediately poured into the ramekins or mould covering the cooked apples. Allow the custard to cool before refrigerating for at least 3 horas ou durante a noite antes de servir.

The apple cider and maple syrup reduction is drizzled on top before serving. Para fazer o molho, the maple syrup and apple cider vinegar are placed in a saucepan on low-medium heat, until the mixture comes to a gentle boil. Então, depois de 3 – 5 minutes on low-medium heat, the mixture will thicken. Take care not overheat it, else it will start to solidify to become hard candy.

Let the syrup cool, it will thicken slightly as it cools down.

para desmoldar, the ramekins are placed in a bowl of warm water for a few minutes. This will allow the flan to detach from the sides. Flip upside down on a serving plate and then, top with the maple syrup reduction and toasted coconut flakes.

A divulgação completa: Este post é patrocinado pela Organic Washington apples. Nós só endossar produtos e serviços que nós gostamos, apreciar, usar e que acreditamos, com base em nossa experiência, são dignos de tal endosso. We value the trust of our readers, viewers and subscribers. Acreditamos na honestidade de relacionamento e de opinião. As visões e opiniões expressas neste blog são 100% nosso.


Tips for making caramel from scratch

After a few tries and leveraging a few tips from other food bloggers out there (thank you to my fellow bloggers!), I became pretty confident in my ability to make caramel at home. And after testing and finalizing this recipe, I’m pretty certain that THIS is actually the easier way to make caramel crème brûlée. Easy, because this recipe uses minimal dishes from start to finish, making clean-up super easy!

One of the best tips I learned (and validated through a few of my own trials and errors) is to use a stainless steel saucepan. I used my 2.5 Quart Simply Calphalon with pour spouts, and it worked perfectly! Especially when it came time to temper the egg and hot cream mixture, it was nice to have the pour spouts on the pot so I could easily and cleanly pour the cream directly from the pot to the eggs.

Another great tip I learned is to swirl the sugar as it cooks into caramel instead of using a spoon or spatula to stir. This ensures the sugar cooks consistently and evenly throughout. It also supports the “easy” theme of this recipe in that no extra utensils need to be dirtied for this step!


Recipe of Award-winning Crème Caramel

Crème Caramel. In a medium pot, heat milk over medium until hot, but not boiling. Get Creme Caramel Recipe from Food Network. Place the sugar and water in a heavy-bottomed saucepot over low heat.

Egg custards are quite simple to prepare, provided you follow the recipe directions! Avoid using excessive heat which will ruin the texture, stir the mixture constantly when cooking over direct heat &amp watch the mixture carefully as it thickens. I'm making this on Valentine's Day – its one of my hubby's.

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, crème caramel. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

In a medium pot, heat milk over medium until hot, but not boiling. Get Creme Caramel Recipe from Food Network. Place the sugar and water in a heavy-bottomed saucepot over low heat.

Crème Caramel is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Crème Caramel is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have crème caramel using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Crème Caramel:

Both crème caramel ("caramel cream") and flan are French names, but flan has come to have different meanings in different regions. In Spanish-speaking countries and often in the United States, crème caramel is known as flan. This was originally a Spanish-language usage, but the dish is now best known in North America in a Latin American context. Elsewhere, including in Britain, a flan is a.

Instructions to make Crème Caramel:

  1. Heat oven 350°F/180°C and place oven tray in the middle..
  2. Combine caramel mixture together in a cooking bowel and let it melt in medium heat until it turns golden and then immediately pour into small baking bowls..
  3. Heat milk with sugar and vanilla extract in another cooking bowl under medium heat and let sugar melt but do not let it boil..
  4. Whisk the eggs and lemon peel in a bowl very well and add milk mix slowly into the egg mixture while whisking continuously..
  5. Pour crème mix into the small baking bowels using a colander..
  6. Using a deep baking tray, pour boiled water so that it reaches half the small baking bowls for 45 minutes..
  7. After taking it out, place in fridge for three hours minimum..

Custard + Confection Dessert Bakery online and retail sales. Take the crème caramels out of the oven, remove the ramekins from the tray and set on a cooling rack. When cool, transfer to the fridge overnight so that the caramel is absorbed into the custard. Creme caramel is eggier and silky unlike creme brûlée which is more like a custard sauce with a sugar candy crust. Both are delicious and different despite the same ingredients.

So that’s going to wrap this up for this exceptional food crème caramel recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

Many folks do not understand that the foods you select can either help you to be healthy or can negatively effect your health. Something that you shouldn’t eat no matter what is the different foods that you will get at all of those take out places. These kinds of foods are packed with bad fat and also have almost no nutritional value. On this page we are going to be going over foods that you ought to be eating that can help you stay healthy and balanced.

Also when you are trying to find a snack to hold you over in between meals, grab a handful of nuts or seeds. Almost all nuts will have lots of protein and you can also find that many nuts and seeds will also provide your body with essential Omega-3 and Omega-6. Omega-3 and also Omega-6 are known as essential fatty acids and they are essential mainly because your body makes use of these kinds of fatty acids to keep your hormone levels where they should be. Some of these hormones that are needed are only able to be made by having these fatty acids throughout your diet.


Cook&rsquos Tips

  • Do not burn the caramel or flan sauce. It&rsquos the soul of the dessert. Perfect caramel should be thick and deep amber in color.
  • Coat the caramel sauce evenly in each ramekin. The caramel sauce should be in equal portions.
  • Straining the egg custard mixture before baking ensures silky and smooth texture of the flan.
  • Make sure there is no air bubbles in the egg mixture.
  • To avoid air bubbles, pour the egg mixture slowly and gently into each ramekin.
  • Water bath adds moisture in the oven and make sure that the caramel flan are perfectly baked and have no cracks. It also avoids the caramel custard from turning rubbery and dry.


INGREDIENTS

To make crème caramel, first prepare the caramel: pour the sugar into a thick-bottomed saucepan 1 and let it melt over medium-low heat by swirling it around the saucepan and without stirring 2 . When the caramel has taken on an amber color, carefully pour it into six 3/4-cup (180 ml) molds placed inside a high-sided baking pan, swirling them to coat the base evenly 3 . Set the molds aside and continue with the recipe.

Pour the milk into a bowl and add both the seeds and the vanilla bean 4 5 , then bring it to a boil in a small pot 6 . Once the boiling point has been reached, remove it from the heat and let it steep for half an hour.

Now remove the vanilla bean 7 and add the cream 8 , stir and set aside for a moment. In a separate bowl, beat the eggs and sugar, but without whipping them to prevent air bubbles from forming 9 .

Pour in the milk and cream mixture in a stream, filtering it through a strainer 10 , then mix again with a whisk to obtain a homogeneous mixture 11 . Take the baking tray with the molds and distribute the milk and eggs mixture inside using a ladle 12 .

Pour boiling water into the baking tray up to one third the height of the molds 13 . Now bake in a bain-marie in a static oven preheated to 350°F (180°C) for about 50 minutes. Once cooked, leave to cool 14 and transfer the molds to the fridge to cool for at least 4 hours.

After the cooling time has elapsed, remove the crème caramel from the molds with a small knife and serve 15 !


Easy Creamy Coconut Caramel Sauce

This post may contain affiliate links. Please read our disclosure policy.

Fool Proof, easy, creamy COCONUT Caramel Sauce is 1000X better than store bought and will have you drinking it from the saucepan!

Forget the old adage of “licking the spoon,” this Coconut Caramel will have you guzzling it – straight up.


One of my favorite recipes ever is my Easy Creamy Caramel Sauce, and judging by reviews, its one of my readers favorites too. My sister-in-law even gifts jars of the caramel at Christmas time -such a great idea- I’d want that gift over anything any day!

But from now on we all have a very hard decision to make. Classic Caramel Sauce or Coconut Caramel Sauce?

The decision couldn’t be more daunting. I guess you will just have to do a side-by-side taste test comparison. That might be the best date night/girls night ever!

If you’ve made my classic caramel, you will quickly recognize making this Coconut Caramel is very similar. It too is FOOL PROOF – no burning this caramel – and so easy! You simply boil butter, brown sugar and a smidgen of water for 5 minutes then instead of stirring in evaporated milk as in the traditional version, you stir in velvety coconut milk and a splash of coconut extract. How something so easy can be SO DELICIOUS is beyond me. The effort/time ratio to deliciousness factor qualifies as a foodie miracle in my book.

This coconut caramel is sweet, rich, creamy, buttery with an undertone of coconut and 1,000 times better than any store bought caramel. Its amazing smothering ice cream, brownies, blondies, apples, bananas, strawberries, pancakes AKA everything!

It will be another foodie miracle if you can decide what to smother first.