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.
Creamy and delicate, crème caramel is a soft dessert loved all over the world for its simple goodness! It has ancient origins and is very reminiscent of Mexican flan, with which it shares both the aromas and the bain-marie technique. Similar in texture to an Italian panna cotta, crème caramel is actually made without the addition of gelatin or starches: the eggs will thicken the mixture themselves and, with gentle and careful cooking, will give you a perfect texture, smooth and compact, but at the same time enveloping and velvety. Accompany crème caramel with whipped cream or fresh fruit, or just enjoy the way it melts in your mouth!
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.
Theres no doubt about it; we love anything creamy that crosses our palate. I can remember my first Panna Cotta in Italy, and I was immediately seduced by its rich creamy texture. Chef Jerry Pellegrino points out to us, there are so many other ways of getting something creamy on a spoon.
Bake in the preheated oven until custard is set, about 30 minutes. Let cool to room temperature, then refrigerate until chilled, at least 1 hour or overnight.
Pour cream mixture into 6 individual ramekins. Leave to cool, uncovered, until no longer warm, about 20 minutes.
Pour mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes.
Stir heavy cream and sugar together in a saucepan. Set over medium heat and bring to a boil; watch carefully as the cream can quickly bubble up and boil over.
Ina Garten shows us how to make a caramel-topped panna cotta
FAQ
What is the difference between panna cotta and crème?
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