Mini Crème Caramel Pots: An Elegant and Decadent Dessert
Crème caramel, also known as flan or caramel custard, is a classic French dessert loved for its creamy texture and rich caramel flavor. In this recipe, we’re putting a delightful twist on this beloved dessert by creating mini crème caramel pots that are perfect for individual servings. These indulgent delights are sure to impress your guests and satisfy any sweet tooth craving. So, let’s dive into how to create these elegant and delicious treats.
Ingredients:
– 100g caster sugar
– 300ml double cream
– 200ml whole milk
– 1 vanilla pod or 1 tsp vanilla extract
– 3 large eggs
– 2 egg yolks
Preparing the Caramel:
1. Start by preheating your oven to 160°C/325°F/Gas Mark 3.
2. In a small saucepan, add the caster sugar and 2 tablespoons of water. Heat gently, stirring until the sugar has dissolved.
3. Increase the heat and boil the sugar without stirring until it turns into a golden caramel color.
4. Quickly pour the hot caramel into the base of 6 ramekins or small pots, swirling the pots to coat the bottoms evenly. Set aside to cool and set.
Making the Custard:
1. In a saucepan, heat the cream, milk, and the split vanilla pod (or vanilla extract) until just below boiling point. Remove from heat and leave to infuse for 10-15 minutes.
2. In a separate bowl, whisk the eggs and egg yolks together until well combined.
3. Remove the vanilla pod from the cream mixture and gently pour the cream onto the eggs, stirring constantly.
4. Strain the mixture through a sieve to remove any lumps.
5. Divide the custard mixture between the ramekins, pouring it over the set caramel.
Baking:
1. Place the ramekins in a large baking dish and fill the dish with enough hot water to come halfway up the sides of the ramekins.
2. Carefully transfer the baking dish to the preheated oven and bake for 30-35 minutes or until the custards are set but still have a slight wobble in the middle.
3. Remove the ramekins from the water bath and allow them to cool to room temperature.
4. Once cooled, cover the ramekins with cling film and refrigerate for at least 4 hours or overnight to set.
Serving:
1. To serve, run a knife around the edge of each ramekin to loosen the crème caramels.
2. Place a serving plate on top of the ramekin and carefully invert it to release the dessert.
3. The caramel sauce will drizzle over the creamy custard, creating a beautiful and delicious presentation.
4. Garnish with a sprig of mint or a dusting of cocoa powder for an added touch of elegance.
Enjoy these mini crème caramel pots as a luxurious and sophisticated finale to any meal. The smooth custard and rich caramel come together to create a harmonious blend of flavors that will delight dessert enthusiasts. Whether served at a dinner party or enjoyed as a personal treat, these individual pots of creamy goodness are sure to leave a lasting impression. So, indulge in these delightful desserts and savour every spoonful of decadence.