Apple crème caramel recipe
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- Dish type
- Fruit desserts
- Apple desserts
Most traditional recipes for crème caramel are made with a sugar-based caramel and a rich creamy custard. Served with blackberries, or another seasonal fruit, this is a delicious treat for family or friends.
103 people made this
- 750 ml (1¼ pints) clear apple juice
- pinch of ground cinnamon
- 3 eggs
- 3 egg yolks
- 55 g (2 oz) sugar
- 600 ml (1 pint) clear apple juice
- To serve
- 300 g (10½ oz) blackberries
MethodPrep:2hr35min ›Cook:40min ›Ready in:3hr15min
- Preheat the oven to 160°C (325°F, gas mark 3).
- To make the caramel, put the apple juice in a large, heavy, non-reactive saucepan with the cinnamon. Bring to the boil, then cook over a high heat for about 20 minutes or until reduced by about half. Lower the heat to moderate and continue boiling down for a further 10 minutes or until thickened to a bubbling darkish syrup. Take care, as it burns very easily at this stage.
- Remove from the heat and pour into 6 ramekins (150 ml/5 fl oz capacity). Swirl the apple caramel round the sides if you can, or use a spoon and spread it around a bit. It will not swirl round as easily as ordinary caramel would, so do not worry.
- For the custard, beat the eggs and egg yolks with the sugar until smooth. Heat the apple juice in a saucepan until it comes to the boil, then slowly stir it into the egg mixture, mixing well. Pour the custard into the 6 caramel-lined ramekins.
- Set the ramekins in a roasting tin. Pour hot water into the tin to come about halfway up the sides of the ramekins. Bake for 35–40 minutes or until the custard has just set. Remove the ramekins from the tin. Leave to cool, then chill for at least 2 hours.
- To serve, loosen each custard with a knife run round the edge, then turn out onto a plate where it will be surrounded by its own pool of apple caramel sauce. Serve with the fresh blackberries.
For Spanish orange custards (Flans de naranjas), which are a beautiful orange colour, omit the caramel and use 750 ml (1¼ pints) of orange juice instead of apple juice in the custard. Heat the orange juice with the zest of 1 orange, taken with a citrus zester or grated, and slowly beat into the egg and sugar mixture. Pour into 6 moulds and bake as above. Serve the orange custard with fresh orange slices – a mixture of ordinary and blood oranges would be stunning. The raw oranges are packed with vitamin C.
Apple juice provides good amounts of potassium, which is so important in getting the balance with sodium right for healthy blood pressure and a healthy heart. * Blackberries are unusual among fruits in that they are a very rich source of vitamin E. Their vitamin C content is high too.
Each serving provides
B12, C, E * A, potassium
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
Absolutely brilliant recipe and incredibly easy to make. Definitely will make these again.-23 Apr 2013
This was lovely. I had a little extra custard which I put in a ramekin and then dusted with nutmeg and baked. Y U M M Y again !-20 Jan 2010
Crème Caramel Recipe
TRADITIONAL FRENCH RECIPE: Crème caramel used to be ubiquitous in European restaurants food historian Alan Davidson remarks:
In the later part of the 20th century crème caramel occupied an excessively large amount of territory in European restaurant dessert menus. This was probably due to the convenience, for restaurateurs, of being able to prepare a lot in advance and keep them until needed.
Crème caramel is a variant of plain custard (crème) where sugar syrup cooked to caramel stage is poured into the mold before adding the custard base. It is usually cooked in a bain-marie on a stove top or in the oven in a water bath. It is turned and served with the caramel sauce on top, hence the alternate French name crème caramel renversée.
Turning out larger dishes requires care, as the custard easily splits. Larger dishes also require more care to avoid undercooking the interior or overcooking the exterior. Thus, crème caramel is often cooked and served in ramekins.
Creme Caramel is one of the oldest and classic desserts I know but continue to be one of the favorites for many people and served all over the world.
What not to love to soft caramel on top, vanilla flavor and creamy consistency. It is elegant and absolutely delicious.
Best part is that Creme Caramel can be made in advance which makes it perfect for gatherings or parties.
- Makes 4-6 servings
- For the topping
- 1/2 cup + 2 tbsp (120 g) sugar
- 2 tbsp (30 ml) water
- For the custard
- 3 eggs
- 2 cups (500 ml) milk
- 1/4 cup (50 g) sugar
- 1 vanilla bean
- 1/2 tsp corn starch (optional)
- Heat the oven to 325°F/160°C.
- Heat the sugar and water in a saucepan until the liquid turns golden brown. Immediately, pour the caramel into a 7 inch (18 cm) cake pan coating the sides too.
- Pour the milk into the same saucepan. Add the vanilla bean seeds and the pod into the milk. Heat the milk but do not bring to boil, then set aside to infuse for few minutes.
- In a separate bowl beat the eggs with the sugar. Add the corn starch. Pour the milk over the egg mixture.
- Pour the custard carefully over the prepared pan and place the pan in a larger pan. Pour hot water into the bottom pan to come half-way up the sides. Bake until golden for about 45 minutes to an hour.
- Cool completely. Then cover and refrigerate for at least a couple of hours. To serve turn out onto a plate.
Yes, it should work good, as I remember I used a 1.8% or 2 % Reduced-Fat Milk. Let me know if you try this with skim milk, dont see why it wouldn't't work. I think the eggs play here the important role for the succeed of this recipe.
Thank you Sni . I am glad you liked it too :) Stay in touch, more recipes are about to come :)
Thank you Saira, I am really happy to hear that and welcome to my culinary adventures:) Hope you will try some of my recipes and let me know when you do. Stay in touch, more recipes will come.
Thank you for following me:) and I am so glad you are trying my recipes. When you have time let me know your impressions and how they turn for you.
1 tsp of vanilla extract will be good. Let me know if you try it out, it is delicious.
You probably used a dish too large.. that was the only mistake.. because creme caramel is not supposed to rise.. Square or round is just fine, just a smaller one. If you don't have a 7 or 8 inch (17-20cm) dish you might need to double the recipe :)
You can increase the ingredients, so for a 24 cm pan you will have to use 4 eggs, 670 ml milk, 67 g sugar, 1 vanilla bean. For the caramel you will need 160 g sugar and 40 ml water. Let me know if any questions.
So happy to hear that Sindhiya:) I consider this one of the best desserts ever :)
Regular milk.. I usually use 3.5 % fat .
sorry for the late answer.. trying to get on track after moving to a new house..sure.. will be fine to use vanilla essence.. few drops will be fine..as it is more concentrated ..
Caramel Apple Cake
Have you found delicious and beautiful cake for your upcoming party? Look no further. Here is Caramel Apple Cake that you will pleasure your guests. Moreover, there is nothing more meaningful than a homemade cake made by yourself, right? With our recipe, it is not only perfect for this special holiday but also great for small parties, or potlucks.
1 box spice cake mix, plus ingredients called for on box
1/3 c. chopped peanuts, preferably roasted
1 c. (2 sticks) butter, softened
1 tsp. pure vanilla extract
1 c. caramel, plus more for decoration
- Preheat oven to 350° and line two 8” or 9” cake pans. Prepare cake batter according to package instructions. Divide between pans and bake according to package instructions. Let cool for 10 minutes in pan, then transfer to a cooling rack to cool completely.
- Make Ganache: In a small saucepan over medium-low heat, heat heavy cream until bubbles begin to form around the edges. Add chocolate chips to a large heatproof bowl, then pour hot heavy cream on top. Let sit for 5 minutes, then whisk until smooth. Let cool slightly.
- Make Buttercream: In a large bowl using a hand mixer, beat butter and caramel until light and fluffy. Add vanilla then gradually beat in powdered sugar. Add heavy cream and mix until smooth.
- Assemble Cake: Place bottom layer of cake on your serving platter. Spread with buttercream and pour ganache over the buttercream. Place the second layer of the cake on top then frost cake entirely with buttercream. Pour ganache over the buttercream, letting the ganache drip over the edges. (For perfect drips, use a squeeze bottle.) Refrigerate until ganache sets, about 10 minutes.
- Pour caramel over ganache, letting it drip over the edges. Dunk apples in caramel then place on top. Sprinkle chopped peanuts around the apples. Refrigerate until ready to serve.
- 375g sweet shortcrust pastry
- 1kg Bramley apples, peeled, cored and chopped into small chunks
- 100g butter
- 1 cinnamon stick
- 125g caster sugar plus 2tbsp
- zest of ½ lemon
- 2tbsp cornflour
- 3 dessert apples, peeled, cored, quartered and finely sliced
- For the caramel sauce
- 65g caster sugar
- 15g salted butter
- 2tbsp double cream
- crème fraiche, to serve
- You will need
- 23cm tart case
1. Preheat the oven to 350 F.
2. Peel the apples about halfway down. Use a melon baller to scoop out the core of each apple (take care not to break through the bottom of the apples) and use the melon baller to scoop out extra apple flesh to make room for the custard, leaving a wall of apple about ¾-inch thick. Place the apples in a baking dish.
3. Whisk the sour cream, egg yolks, brown sugar, vanilla, cinnamon and nutmeg together and pour this into each apple, so that it comes up to the top but without spilling (you may have a little extra filling left, depending on how big your apples are). Pour boiling water around the apples to just come up a ½-inch and then loosely cover the dish with foil. You can insert toothpicks into the apples, if needed, in order to keep the foil from touching the custard.
4. Bake the apples for 25 minutes, then remove the foil and bake for about another 10 minutes, until the custard is just set. Cool the apples in the pan, then remove to a plate to chill until set, at least 3 hours. A little juice may come out of the apples as they chill.
5. To finish, place the apples on a cooling rack placed over a parchment-lined baking tray. Bring the granulated sugar, lemon juice and 3 Tbsp of water up to a boil over high heat. Continue to boil the sugar, without stirring and occasionally brushing the sides of the pot with water, until the sugar is an amber colour. Remove the pot from the heat and carefully spoon the hot sugar over the apples so that they are evenly and fully coated with a thin layer of the caramelized sugar. Let the sugar set for about 10 minutes, and then lift the apples to a plate to serve.
6. The apples should ideally be served after the sugar has set, but this step can be prepared up to 2 hours ahead. The apples themselves can be made a day ahead and stored refrigerated.
Salted Caramel Crème Brûlée
Enjoy the flavors of a decadent creme brûlée — without all the fat and sugar.
- 1 cup unsweetened coconut milk beverage
- 1 cup ice
- 1 scoop Salted Caramel Plant-Based Vegan Shakeology
- ½ large banana
- 1 medium Medjool date, pitted
- ¼ tsp. ground cinnamon
Place water, ice, Shakeology, banana, date, and cinnamon in blender cover. Blend until smooth.
High in Fiber, No Dairy, High in Protein, Quick ‘n’ Easy, Vegan, Vegetarian
The Nutrition Facts below provide estimated nutritional information for this recipe.
If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.
Caramel Apple Tart
Too often the apples become soggy in a tarte Tatin, the famous upside-down apple tart. By turning the tart right side up again, the apples retain their firmness with an almost candied consistency. It’s the ultimate combination of flaky pastry and pure apple flavor.
Making caramel is actually very easy, but you might mess it up once or twice before you get it right. Don’t be afraid to experiment—it’s only sugar.
• Caramel is very hot. Wear an oven mitt when tossing or stirring and don’t touch the caramel while it’s cooking.
• Choose a pan that’s light colored inside (preferably stainless steel) so you can see the caramel change color.
• If you don’t have a light-colored pan, you can do a quick test by sticking a light colored spoon in the caramel as it cooks, or by placing a few drops on a piece of white paper.
• It is critical that you have the butter, vanilla, and apples prepared and ready to use before you start cooking the caramel. Adding the cold butter will slow the cooking process.
• Caramel can go from just right to burned rather quickly, so err a little on the undercooked side if you’re unsure when to stop. It will get a little darker once the apples have been added.
Occasion Casual Dinner Party, Formal Dinner Party
Dietary Consideration halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texture bubbly, buttery, crisp, fruity, rich, sweet
Type of Dish dessert, tart
- 1 cup sugar
- 3 tablespoons unsalted butter , cut into pieces
- 4 Granny Smith apples , peeled, cored, and each cut into 8 wedges
- ½ vanilla bean, or 1 teaspoon pure vanilla extract
- Flour , for rolling
- ½ recipe Flaky Tart Dough
- 1 large egg yolk
- 1 tablespoon heavy cream or milk
Make the caramelized apples: Stir together 2/3 cup water and the sugar in a large, heavy, light-colored frying or sauté pan no smaller than 10 inches. After this point, do not stir: just swirl the pan gently to keep the caramel cooking evenly. If you notice undissolved sugar on the sides of the pan, brush them down with water to prevent crystallization.
Cook over medium-high heat, swirling occasionally. As the caramel begins to darken, swirl more frequently to even out the color. Cook until the sugar is a dark amber color, 15 to 20 minutes, depending on the size and weight of the pan. If the sugar is cooking too quickly, reduce the heat to medium.
As soon as the caramel is ready, add the butter, immediately followed by the apples. The caramel will sputter a bit when the apples are added, so do so carefully. Toss well to combine.
Scrape the seeds from the vanilla bean half into the apple mixture and add the pod. Stir well to combine. Continue cooking over medium-high heat until the apples begin to turn transparent around the edges, about 15 minutes. After the initial stir, it is important that you gently toss the apples, rather than stir, so the apples do not fall apart. When the apples are done, turn off the heat. Add the vanilla extract, if using, and toss a few times. Immediately transfer the apples to a nonstick baking sheet. Using a wooden spoon, gently spread them into a single layer and let cool.
Line a baking sheet with parchment paper. On a lightly floured surface, roll the dough, working from the center out, into roughly a 14 × 16-inch rectangle. The dough should be no more than ¼ inch thick. Every few rolls, release the dough by running an offset spatula underneath, and sprinkle more flour under it. Drape the dough over a rolling pin and transfer to the baking sheet.
Arrange the apples in the center of the dough leaving a 1½-inch border. (If the, caramel has hardened you can loosen it by placing the baking sheet in the oven for a few minutes.) Gently fold the edge of the crush up and over the apples, tearing off any excess dough if it’s covering too much of the filling. There should be approximately a 2-inch edge of dough on all sides, with the center open. Refrigerate or freeze until firm.
While the tart is chilling, preheat the oven 375° and position a rack in the middle of the oven.
Whisk together the egg yolk and cream, and brush lightly on the edge of the tart. Bake the tart, rotating the pan halfway through, until the crust is golden and the apples are bubbling, about 35 minutes. Transfer to a wire rack and cool slightly. Serve warm or at room temperature with Homemade Crème Fraîche.
Apple French Toast with Caramel Sauce & Crème
Everyone loves French toast, right? Well, today I’ve got something special for you. Seasonal apples, sweet caramel sauce, and delicious vanilla cream, make it perfect for a lazy fall morning, holiday brunch or any time of the year you are looking for something extra special for a breakfast treat. Enjoy!
⅓ vanilla bean, split lengthwise and seeds scraped (if you don’t have vanilla bean, take vanilla extract)
4 (1-inch-thick) slices brioche or any bread you like, preferably day-old
3 tablespoons unsalted butter, plus more for the pan
2 big seasonal apples, peeled, cored, and cut into eighths
⅓ cup heavy cream, at room temperature
5 tablespoons unsalted butter, preferably cultured, at room temperature
½ vanilla bean, split lengthwise and seeds scraped
Whisk together the milk, cream, sugar, egg, yolk, and vanilla bean seeds until the sugar dissolves.
Arrange the bread slices in a single layer in a shallow baking dish. Pour the milk-egg mixture over the bread, submerging the bread. Cover with plastic wrap and refrigerate until the bread is completely soaked and almost too soft to handle, about 15 min.
Step 2. Preparing the apples. When you’re almost ready to serve, preheat the oven to 400°F. Generously butter a small rimmed baking sheet. Arrange the apples in a single layer. Dot the apples with 1 tablespoon of the butter. Roast until golden brown and tender, about 10 minutes.
Step 3. Meanwhile, melt the remaining 2 tablespoons butter in a large ovenproof nonstick skillet over medium-low heat. When the butter foams, use both hands to very carefully transfer the soaked bread slices to the pan. Cook until golden brown, about 5 minutes, then carefully flip. Transfer to the oven and bake alongside the apples until golden brown and puffed, about 5 minutes.
Serve the French toast with the apples and vanilla crème and caramel, if desired. Dust with brown sugar. Bon Appétit!
Put the sugar in a large saucepan. Add just enough water to dampen it. Cook over medium-high heat, stirring, until the sugar dissolves. Continue cooking until amber, swirling the pan occasionally.
Remove from the heat and stir in the cream&mdashbe careful, the mixture will bubble up&mdashand then the butter. Continue stirring until the mixture is well blended. Let cool to room temperature. The sauce can be covered and refrigerated for up to 2 days.
Whisk together the milk and vanilla seeds and pod in a medium saucepan. Heat over medium-high heat until bubbles just begin to form around the edges.
Meanwhile, rapidly whisk together the yolks and sugar in a medium bowl until the sugar dissolves and the mixture becomes pale yellow.
Continue whisking rapidly and add a few spoonfuls of the just-boiling milk mixture to temper the yolks. Remove the milk mixture from the heat and whisk in the yolk mixture in a steady stream. Set the saucepan over medium-low heat and whisk rapidly until thick enough to coat the back of a spoon, about 7 minutes. When you run your finger across a spoon dipped into the sauce, it should leave a clear line.
Strain through a fine-mesh sieve into a small bowl. Set the bowl on top of a larger bowl of ice and water to stop the mixture from cooking. Let cool to room temperature, stirring occasionally. The sauce can be covered and refrigerated for up to 2 days.