Professional Baker Teaches You How To Make CRÈME CARAMEL!
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- Опубліковано 27 кві 2020
- Crème Caramel is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients
Custard
2 large eggs
2 egg yolks
6 Tbsp (75 g) granulated sugar (caster sugar)
2 cups (450 mL) 2% milk
1 tsp (5 mL) vanilla extract
pinch salt
Caramel
3 Tbsp (45 mL) water
½ cup (100 g) granulated sugar (caster sugar)
1 tsp (5 mL) lemon juice
Recipe
1. Preheat the oven to 300 F (150 C). Place four 5-ounce (150 mL) ramekins in a baking pan with sides just taller than the ramekins.
2. In a large mixing bowl, whisk the whole eggs and egg yolks with the sugar. Pour in the milk and whisk gently, and then whisk in the vanilla and salt. Strain the mixture and let it sit while preparing the caramel, to let any bubbles on the mixture dissipate.
3. Bring the water, sugar and lemon juice up to a full boil over high heat without stirring, and continue to boil until it turns an amber colour. While the sugar boils, occasionally brush the sides of the pot with water, to keep the sugar from crystallizing. Pour the caramel into the four ramekins equally. Let cool a minute.
4. If there are still quite a few bubbles visible on the custard surface, spoon them off. Slowly pour the custard mixture into the ramekins, and dab off any new bubbles with a paper towel. Pour boiling water into the baking pan so that it comes halfway up the sides of the ramekins. Cover the baking pan with aluminum foil (or a lid)and bake for 30 to 35 minutes, until a skewer inserted into the centre of the custard comes out clean. Immediately (but carefully) remove the ramekins from the water bath to cool on a cooling rack and then chill completely, at least 3 hours.
To serve, run a palette knife around the inside edge of a ramekin. Place a dessert plate over the ramekin and invert both. Lift the ramekin off, leaving the custard on the plate with the caramel as a sauce.
TIP: I use my canning jar tongs to remove the ramekins easily from the water bath without burning my fingers.
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#OhYum #Caramel - Навчання та стиль
I misread the title as professional biker and was excited to watch it.
Hahaha
Lol thats funny ... its soo obvous as thats what was in ur mind ... biker lover ...🤪
Your not alone😂😂😂
Hahahahhah
Karma Law...ja ja have a Great day from a HATHA YOGA instructor Namaste
I love how everything in your kitchen is color coordinated!
No one can go wrong with watching her blog and follow her recipes. I have made at least a dozen of her recipes and they came out perfect. She IS a professional baker.
Perfect, I love how everything is so neat and clean in your kitchen and the recipe is awesome 👍 keep it up
I love the way she explains things as she goes along, instead of just saying, do this, then that.
Oh, and the kitchen is to die for. :)
Yeah! I love her too
wao great wonderful creme caramal
@@generalcomments1239 Me neither.
@@shalinidonge8884 berduet 6666666
@@jessenelliezer9460 morning my Klimt and mmmk
I just made this Creme Caramel last night and it was AMAZING! Thanks for sharing the recipe ♥️ I loved following your very clear instructions.
HEY! I don't have small ramekins, so can i instead use a large creme caramel mould and pour my entire creme caramel batter into that mould and then bake it?? Though should i bake the big mould with the batter for longer than 35 minutes or 35 minutes will be just fine in my case?? Thanks.....I hope to get a reply soon!
I just made this Creme Caramel last night and it was AMAZING thanks for sharing the recipe I loved following your very clear instructions
You do not need to see more recipes about this dessert ... Anna explains all the details so well. So delicious and the delicate touch of decoration. Marvelous 💝💝 Thank you Anna for sharing your knowledge
Anna, you are such a great teacher. I love your ovens and the drawers for sugar and flour. I used to watch your TV episodes in the Columbus, Ohio area so this was a welcome find here on UA-cam.
Anna, that looks so unbelievably decadent! Thanks for keeping us inspired to bake during this time! Pray you're safe and well! 😊🙏❤🇨🇦
She can teach , she’s really good in both cooking and teaching 🌻
Thank you for explaining how the caramel gets hard after making and then softens when the custard bakes. Great instructions!
Just look at your kitchen , we can easily know You are a professional cooking . Besides your way of explaining along your cooking is so clear and so determined . Thank You .
Thank you for your so nice show that reminds me of the years when I used to work the French Pastry...😍
This is why i love classic desserts! Creme Caramel so tasty! This recipe is just perfect
I appreciate the way u explain WHY things should be done certain way. Its SO IMPORTANT.
Love your recipe…❤ I’ve used many of your recipes one of my favorite are your marbled, bunt ganache cake the mini ones…. So good .. and your directions are easy to follow ❤
Amazing! Thank you so much, you explain it so well. For sure I’ll surprise my family with this wonderful dessert. Thank you! 👍🏻👍🏻👍🏻👍🏻👍🏻
Love this video, clearly demonstrated and explained. Thank you so much! You're great!
Your recipes are so easy to follow for new bakers like me. Thank you!
Anna, you are amazing, so professionally organized with very attractive pastry kitchen. I enjoy watching your works.
A classic! One of my all time favourite desserts!
I love your confidence Anna. Your beautiful,organised and well kept kitchen speaks volumes of your passion. All the best
Been watching her since 4 years old, now at cooking school thank you Anna ❤.
This recipe is ABSOLUTELY INCREDIBLE!
Thank you for giving all tips and tricks. Can’t wait to make your recipe. Really happy to learn this today 😄
I've watched your cooking show,so loving your versatile in making cakes pastry,I also did a partial course in cooking but could not expand my knowledge,learning from other chef is the only way I can learn.
Thank you so much for this easy-peezy recipe. Hubby's a lover of crème caramel. I'll be surprising him with some tomorrow, just to make him happy. Life's so short...
This was my favorite dessert since I was a kid.
Mine too and I only ate it once lol
I love how her pots pans have different colours
My favourite. It looks delicious Thank you for the recipe.
Wonderful tutorial. Great, easy to understand, explanations.
love the dry and wet ingredient ratio in her recipe, and as always Enjoy!
That caramel was beautiful, Chef! Your kitchen is awesome, as well!
That is so cool .I'm definitely going to try some , especially the hazelnut decor . Luv it
This recipe looks like it would rock my socks off. I sure DIDN'T know NOT to stir or cover caramel...
Lots of tips attached to a recipe that looks DOable and DELICIOUS 😍
THANKS Anna!
Yummy I bake today caramel very delicious
I made it yesterday, had it just now, it’s so good, creamy, light, not eggy at all. Thank you❣️
I made this and it came out so well!! Absolutely worth it
HEY! I don't have small ramekins, so can i instead use a large creme caramel mould and pour my entire creme caramel batter into that mould and then bake it?? Though should i bake the big mould with the batter for longer than 35 minutes or 35 minutes will be just fine in my case?? Thanks.....I hope to get a reply soon!
I have watched many of these, you somehow teach in a friendly but pro way. You explained the difference in using milk. Thank you
Hey! I tried this recipe and turned out to be perfect!!! The custard was set perfectly and the caramel was just sooooo good
HEY! I don't have small ramekins, so can i instead use a large creme caramel mould and pour my entire creme caramel batter into that mould and then bake it?? Though should i bake the big mould with the batter for longer than 35 minutes or 35 minutes will be just fine in my case?? Thanks.....I hope to get a reply soon!
❤❤qqaaqqqaaQq❤qQqqaqQT😂😂aaaaaaQazaa
@@mariamtariq4347 may I know the temperature for 35 minutes bake?
I love all the bonus tips she gave along the way. Perfect! The garnish was a really nice touch
"It's sillky, satiny, perfect." Bravo!
Dear Anna, you are a great teacher
Your presentation is really elegant also ur dishes ... love itttttttt from my heart
We want to learn from your cooking, your recipes and foods look delicious!
I am from Egypt 🇪🇬 and i so happy to know you
That look so perfect.. So much for me to learn from your videos. Great Going!!
Superb! Very clear & to the point. I followed & my dessert turned out to be awesome.
That is so clever dipping the nuts I am so impressed and will certainly do this in future.👏👏👌🇿🇦 thank you Anna🙏
I love your Beautiful kitchen, well organized and especially the beautiful large oven. I am subscribed your cooking channel. Thank you for sharing your recipe.
This is actually my favorite dessert especially when I go to restaurants. It came out so good, I'm so proud. Thanks.
Actually I change the 2 cups of milk to 1 cup full cream milk, 1 cup evaporated milk. I added nutmeg but the nutmeg didn't combine and floated to the top as it was all liquid.
In Trinidad we have paynuse which is made with fresh milk and usually is coarse. I thought my mum made a version of paynuse but she really was making creme caramel all along. But without the water bath and caramel. Now I can surprise her with this version.
New to your channel! Thanks for saying whipping cream than just cream. I didn't know what cream was as Im being new to baking. Love your simple and straightforward way of explaining the process! No super long videos talking about irrelevant stuff. Best cooking channel I've seen so far❤❤❤
Indeed she is a star chef u can follow her recipes she makes everything nice and tasty easy to follow steps too
Thank you for sharing your recipes and they are always fullproof
Even though you have a full fledged sophisticated kitchen, you don't take the pride in it but make everything look simple and easy for the viewers who come from various social strata. Your narrative is lively and captivating. Thanks for presenting this receipie.
Thanks for sharing this repice on my request 💕
I love your kitchen, everything is beautiful and of course your dessert is so delicious
This is the perfect cream caramel recipe ❤
Love this, especially the hazelnut garnish. Thank you!
cake looks delicious and the color and deco looks very appealing and sweet love it, will try this recipe thanks for sharing
Looks amazing!
Love it! Such a lovely garnishing...and those ramekins are so pretty 😍 Thanks Anna! 🌹
❤💕💕🐾🐾:3
I just made this recipe and it was amazing, you’re the best!😍
Puding jagong
I love your pots n the kettle. So much colour ❤️
Thank you so much for explaining so well this is awesome 👍❤️
Thank you! Following your recipe, my creme caramel came out perfectly silky (Never has before). Thanks Once again.
I love flan and I made this yesterday and it was the BEST flan I’ve ever had! It was also my first time using the 2% milk as well. Thank you Chef Anna!
Did it taste eggy?
@@hannan3223 No, not at all.
@@pearlexi Thanks
HEY! I don't have small ramekins, so can i instead use a large creme caramel mould and pour my entire creme caramel batter into that mould and then bake it?? Though should i bake the big mould with the batter for longer than 35 minutes or 35 minutes will be just fine in my case?? Thanks.....I hope to get a reply soon!
@@mariamtariq4347 Yes, of course you can use a large ramekin mould but you would need increase the baking time to maybe 50-60 mins or a bit longer.
Superb. So glad some people know the difference between cream caramel and flan / other custards.
Best lesson I have ever seen.Thank you!
I did it for my family, they love it so much and really tasty! Thanks for the recipe ❤❤❤
So easy! And those little hazelnuts with the crazy hats! Absolutely genius and delicious!
Now I can make a great dessert anytime. Thank you!
Thank you so much for the wonderful recipe! I made it yesterday and it was a super hit at the party!! Most amazing recipe ever🥂🍮👌🏻👌🏻😀😀💕💕
Thank you for sharing your video on how to make "Creme Caramel" 😋. I love it !
mmmm, flan, so good! In Argentina we have it with whipped sweetened cream and/OR dulce de leche
This kitchen looks so professional with all the different gadgets. The presentation is professional as well. Job well done.
Do you like the chef 👩🏼🍳?
@@tanmay6367 she's the best part of the video!
Easy-to-understand instructions, I will try this one!
Thank you so much I am really looking forward to making this.
I made this one two days ago and it was just puuuuurfect! Loved it. Thanks Anna ❤️
I wish I could show you the picture.
Thanks for the amazing recipes ; Absolutely, unbelievably DELICIOUS! The first time I made this - it simply blew my mind away. Thank you soooo much
can i use a large creme caramel mould instead of 4 small ramekins?? and how many minutes should i bake the big mould for?
My first time I watch and I love how you explain it...❤❤❤
Great recipe and instruction. (Anna is the only chef who was able to tell me why the sugar in my butter tarts crystallized!)
I always watched you when I was getting ready for school years ago. Your show in Malaysia was 6.30am early morning. Now that I am already working and you have this youtube channel I watched u before i go to sleep 😆 A good cooking show is always a great wake up and sleeping companion.
why ? just a married wife with nothing to do ? lucky
That's really nice :)
Fell in love with the precision !!!
Very yummy two cups of milk how manv Ml please send me the answer Thank youp
@@sanapeeroo2371 Did you refer the ingredients mentioned in the description ...
@@sinhaanip 8:14 surely wasn't precision
@@KamiKazeE9999 Omg - Lol !!! I meant the recipe... You’re hilarious...
This is exactly what I was looking for. Thank you for sharing!
Thank you for sharing this recipe, it really is excellent. I followed your instructions and it came out perfect.
You can't go wrong with Anna, she's one of the best pastry chefs ever!
Erm not when she's got bubbles in the mix my friend. Not someone you want to be following for perfect egg custard.......this is basic egg custard, and she cooked it way too fast...hence the bubbles.
I love this. Not sure if it's the same, but we call this "Leche Flan" in the Philippines (baked or steamed). We use condensed milk, evaporated milk, and egg yolks. If we need to reduce the cost, we use whole eggs.
*** just sharing ☺
I’m Spanish, and I’m very pleased to see a flan recipe done properly with the correct ingredients and not using any canned milks. 👍🏼 Gracias!
Great video, thanks so much for sharing your skill and knowledge.
I love Anna Olsen she is my favorite. Love from Philippines
This dessert was my favourite when I was 10 year old
Now I am 17 years old and now that you reminded me I still love it
I like it too
Here in Brazil, our "pudim" is made with condensed milk instead of sugar. I myself like to replace the milk for coconut milk and also I add some baking powder. It make the dessert airy and lighter.
Thank you! I want to get away from dairy
Recipe for that please
What if you don't have the right bakeware?
Minha mãe fazia com pão amanhecido que sobrava, ficava ótimo.
Ahh Yes Crem and Leche
This is such a good recipe: other attempts following other recipes been failures but not this: thank you
Wow this looks super easy and was explained so well
Hi you are our favorite cake maker or dessert making... thank you... watching always from the Philippines..
Thank you for watching!
I try and it works.... Thank you for the recipe and tips... Good way to spend my time during this quarantine time in Jakarta - Indonesia... Thank you - terima kasih, Mam 🙏🤗❤
Ty for sharing the results I m actually planning to make one at home :)
Hi! I would like to try this recipe. Can i use a big bowl instead of ramekins! Then what would bebthe temperature and time? Please guide about it. Thanks in advance
Very clear pronounciation. Thank you very much.
Thanks for sharing chef Anna , I never made perfect cream caramel, I will try this , thanks again💕
She hasn't either
I've waited for so long for you to show us how to properly make caramel!
May your wish be granted! :)
Oh Yum
Love your caramel and others of yr recepes I always followed yr programs
I tried your recipe yesterday and it was so yummmy , I only used one egg as I was afraid of the smell of egg and I made only servings for 2. Thanks 🤩
Tips for anyone who is making this:
Don't stir the caramel, it will solidify and you won't have a nice caramel layer on the top
Don't pour too much caramel in one ramekin, as again, it may solidify and there won't be a nice layer on the top
Don't overbake the puddings, as the eggs will curdle and you'll have a layer of cooked egg on the top!
Hope this helps!