This Crème Caramel is one of those desserts that are engraved in my taste buds as much as in my heart, since I was a little girl grandma made it as a special treat for my birthdays! In Venezuela is called ‘quesillo’ or ‘little cheese’ I don’t know the real story behind that name, perhaps somebody tried to cook this French dessert but it came out wrong, with a lot of bubbles build and ended up looking like Gruyère Cheese… but grandma was another story, her Crème Caramel was delicious and PERFECT, every-single-time. I used to fight with my parents because granny’s Crème Caramel was meant to be for me only and since it was such a sweet delight, all fight was worth it! Hahaha
Here in México is commonly named ‘Neapolitan flan’ and there some variations in which you add cream cheese but I'm fond of the original, modest and perfect with a hint of vanilla that makes it completely magical to the taste. This Crème Caramel is so easy to do, perhaps the tricky part in this recipe is not burning the caramel but aside from it, this recipe is a fail proof even for the most rookie cook.
Some make their Crème Caramel in a double boiler but I think is even easier to make them in the oven, just like Grandma's… When it’s ready you left them to cool in the oven, then to the fridge and when it’s completely cool you unmold and devour this bad boys! What else could you ask for?!
Vanilla Crème Caramel
A classic French dessert, this crème caramel is a baked cream with a smooth and silky texture and with a gallantly layer of homemade caramel, a treat to make all drool at home!
- To make the caramel; In a saucepan add the water and sugar on high heat, without stirring. When the caramel turns amber is a good sign now, you need to pay close attention when the bubbling frequency reduces that means it’s ready. Off the heat and distribute the caramel in 6 ramekins.
- Preheat oven to 350ºF (180ºC)
- To make crème caramel; In a blender add the rest of the ingredients and mix perfectly well. Put the ramekins into a deep pan with a cloth or wax paper in the bottom, this will help to avoid bubbles to build and the ramekins will stay still.
- Fill the ramekins with the cream and then to the oven, fill half of your deep pan with boiling water.
- Bake your Crème Caramel for 45 minutes or until firm. Off the oven, allow the Crème Caramel to cool inside the oven. Fridge the ramekins about 4 hours. Unmold and DEVOUR!
Yield: 6 ramekins
Prep Time: 00 hrs. 20 mins.
Cook time: 00 hrs. 45 mins.
Total time: 65 mins.
Tags: Crème Caramel, Quesillo, Flan, Napolitan Flan, Caramel, French Dessert, Dessert Recipe, Easy Desserts.
If you’re craving for some recipe and want me to show you how to do it write me in any of my social network sites and I’ll be glad to make it for you! Have a pleasant weekend, you all C:
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