Creme Caramel My Favorite Dessert | Chef Jean-Pierre

By Chef Jean-Pierre · 240 min

Ingredients

Instructions

1. Stir the sugar and water in a glass bowl until the sugar dissolves, then pour into a saucepan and heat over medium-low heat.
2. Cook until the sugar turns dark golden brown (mahogany), which takes about 10 to 12 minutes; watch closely as it burns quickly.
3. Take off the heat at once and carefully add about 2 tablespoons of water to stop the cooking.
4. Pour the caramel into 4 individual custard cups, tilting to coat the bottoms thinly and evenly. Chill 30 minutes in the fridge or 15 minutes in the freezer until hard.
5. Heat the cream and milk in a saucepan until just below a rolling boil, add the sugar and stir until melted.
6. In a large glass bowl, beat the eggs, salt and vanilla with a fork (not a whisk). Slowly pour in the hot milk and cream, then pour into the caramel-lined cups.
7. Set the cups in a hot water bath reaching up to 3/4 inch below the rim, and bake for 1 hour.
8. Remove from the oven and, once cool enough to handle, lift the cups out of the water. Let them reach room temperature for at least 3 to 4 hours, then refrigerate at least 6 hours (ideally 24).
9. To unmould, loosen the edge of each custard with a small knife or your finger, set an inverted plate over the cup, flip them over, and lift the cup gently to check the custard has loosened.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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