Mary Berry Creme Caramel is a classic dessert made from a smooth custard infused with vanilla, baked with a caramel sauce. This indulgent treat is known for its creamy texture and rich, caramelized flavor. Named after the renowned British baker Mary Berry, this dessert is a beloved favorite among dessert enthusiasts.
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💗 The Benefits Of Trying This Delicious Mary Berry Creme Caramel
- Creamy Delight. The Mary Berry Creme Caramel recipe offers a luscious and velvety texture that will melt in your mouth, leaving you craving for more.
- Simple Ingredients. With just a few basic ingredients, this recipe is accessible to all, allowing you to create a delectable dessert without any hassle.
- Impressive Presentation. The caramelized sugar creates a beautiful golden glaze, making this dessert visually appealing and perfect for impressing guests or indulging in a special treat.
- Versatile Dessert. Whether you enjoy it warm or chilled, the Mary Berry Creme Caramel can be enjoyed on its own or paired with fresh fruits or a dollop of whipped cream, offering endless possibilities for customization.
🥚 Mary Berry Creme Caramel Ingredients
For the caramel
- 160g/6oz sugar
- unsalted butter, for greasing the ramekins
For the custard
- 4 free-range eggs
- 1 tsp vanilla extract
- 25g/1oz caster sugar
- 600ml/1 pint full-fat milk
- pouring cream, to serve
🍮 How To Make Mary Berry Creme Caramel
- Preheat the oven to 350°F. 150C/300F/Gas 2. Before putting the caramel into the ramekins, warm them in the oven.
- First, make the caramel. Combine the sugar and six teaspoons of water in a clean stainless steel pan.
- Over low heat, slowly dissolve the sugar while stirring with a wooden spatula.
- When there are no more sugar granules, stop stirring and continue to boil until the sugar turns a dark copper color.
- To prevent the caramel from burning, remove it from the heat immediately. Pour the caramel into the reheated ramekins rapidly.
- Allow to cool and stiffen. (Do not store in the refrigerator since the sugar will absorb moisture and become mushy and tacky).
- Once the caramel has solidified, butter the ramekins’ sides above the caramel.
- To create the custard, properly blend the eggs, vanilla extract, and caster sugar in a mixing bowl.
- Pour the milk into a saucepan, heat it over low heat until you can still dip your finger in it briefly, and then strain it over the egg mixture in the basin.
- Whisk until smooth, then divide the mixture among the prepared ramekins.
- Place the ramekins in a roasting pan and fill halfway with hot water from a kettle.
- Bake for 20 to 30 minutes, or until the custard is set. Do not overcook the custard; check the borders of the plates to make sure no bubbles emerge.
- Remove the crème caramel from the oven and place the ramekins on a cooling rack to cool. Refrigerate the cooled custard overnight to allow the caramel to mix into the custard.
- To serve, tilt the ramekin and loosen the borders with a little palette knife to loosen the custard. Inverting a serving dish on top of the ramekin will help to avoid spilling. Serve with cream sauce on the side.
💭 Recipe Tips
- For the finest texture and flavor in your Mary Berry Creme Caramel, use fresh eggs.
- Ensure the caramel sauce reaches a deep amber color without scorching by being patient.
- Allow the custard to chill completely before removing it from the mold to prevent it from crumbling.
- For a rich and velvety custard, use whole milk and avoid low-fat alternatives that may result in a thinner texture.
- Avoid overcooking the custard to prevent a brittle texture; the center should have a slight jiggle.
- Resist the temptation to hurry the chilling process; for the best results, refrigerate the creme caramel for at least four hours or overnight.
- Allow the flavors to meld and the caramel to become silky smooth by serving the creme caramel cooled.
🍦 What To Serve With Creme Caramel?
Mary Berry Creme Caramel goes well with a lot of different things. You could serve it with a dollop of newly whipped cream, a sprinkle of crushed nuts for extra crunch, or a side of fresh berries for a burst of fruity flavor.
🎚 How To Store Creme Caramel?
- In The Fridge. After cooling, wrap Traditional Mary Berry Creme Caramel in plastic wrap or store it in an airtight container to preserve flavor, refrigerate for 3 days away from strong-smelling meals.
- In The Freezer. Before adding caramel sauce, freeze Traditional Mary Berry Creme Caramel after cooling, securely wrap the custard in plastic and store it in a freezer-safe container feeze for 2 months.
🔥 How To Reheat Creme Caramel?
- In The Microwave. Heat a bit of creme caramel in a microwave-safe plate in short intervals, stirring occasionally, until it reaches your chosen temperature overheating can curdle custard.
- In The Water Bath. Fill a saucepan with water and gently simmer. Place the sealed creme caramel jar in the water bath stir occasionally over low heat until heated.
FAQs
Is There A Difference Between Flan And Crème Caramel?
Flan and crème caramel is essentially the same dessert with different names both consist of baked custard with caramel sauce, but the term “flan” is commonly used in Spanish-speaking countries, while “crème caramel” is more commonly used in English-speaking countries.
How Do I Know If The Creme Caramel Is Properly Cooked And Set?
To check if the creme caramel is properly cooked and set, gently shake the baking dish the center should have a slight jiggle, similar to firm gelatin. Avoid overcooking, as it can result in a rubbery texture.
How Do You Prevent Air Bubbles In Creme Caramel?
To prevent air bubbles in creme caramel, gently tap the filled ramekins on the counter to release any trapped air before baking. Alternatively, you can strain the custard mixture through a fine-mesh sieve to remove any air bubbles.
How Do You Prevent The Caramel From Sticking To The Mold In Creme Caramel?
To prevent the caramel from sticking to the mold in creme caramel, make sure to thoroughly coat the mold with the caramel sauce before pouring in the custard. This will create a barrier and help the creme caramel release easily when inverted.
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Mary Berry Creme Caramel Nutrition Facts
Amount Per Serving
- Calories: 255
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 180mg
- Sodium: 100mg
- Carbohydrates: 30g
- Sugars: 25g
- Protein: 6g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Creme Caramel
Description
Mary Berry’s Creme Caramel recipe is a delicious treat made with eggs, sugar, milk, and vanilla extract. This Creme Caramel takes about 1 hour and 30 minutes to make and yields about 6 servings making it a great recipe for any weekend gathering.
For The Caramel Ingredients
For The Custard
Instructions
- Preheat the oven to 350°F. 150C/300F/Gas 2. Before putting the caramel into the ramekins, warm them in the oven.
- First, make the caramel. Combine the sugar and six teaspoons of water in a clean stainless steel pan.
- Over low heat, slowly dissolve the sugar while stirring with a wooden spatula.
- When there are no more sugar granules, stop stirring and continue to boil until the sugar turns a dark copper color.
- To prevent the caramel from burning, remove it from the heat immediately. Pour the caramel into the reheated ramekins rapidly.
- Allow to cool and stiffen. (Do not store in the refrigerator since the sugar will absorb moisture and become mushy and tacky).
- Once the caramel has solidified, butter the ramekins’ sides above the caramel.
To create the custard, properly blend the eggs, vanilla extract, and caster sugar in a mixing bowl. - Pour the milk into a saucepan, heat it over low heat until you can still dip your finger in it briefly, and then strain it over the egg mixture in the basin.
- Whisk until smooth, then divide the mixture among the prepared ramekins.
- Place the ramekins in a roasting pan and fill it halfway with hot water from a kettle.
- Bake for 20 to 30 minutes, or until the custard is set. Do not overcook the custard; check the borders of the plates to make sure no bubbles emerge.
- Remove the crème caramel from the oven and place the ramekins on a cooling rack to cool. Refrigerate the cooled custard overnight to allow the caramel to mix into the custard.
- To serve, tilt the ramekin and loosen the borders with a little palette knife to loosen the custard. Inverting a serving dish on top of the ramekin will help to avoid spilling.
- Serve with a cream sauce on the side.