NOIR CREME CARAMEL
- Wilson Wilnic
- Apr 24
- 2 min read
A mordern interpretation of the classic creme caramel -ultra-smooth custard with deep caramel intensity and precise balance of sweetness .Clean,elegant and unapologetically refined.
YIELD : 6 PORTION PREP TIME :
RECIPE
CARAMEL
ITEM NAME | QUANTITY | UNIT |
|---|---|---|
Granular sugar | 120 | gm |
Water | 30 | gm |
CUSTARD
ITEM NAME | QUANTITY | UNIT |
|---|---|---|
Full fat milk | 600 | gm |
Egg york | 3 | pc |
Whole egg | 4 | pc |
Vanilla essence/leaf | 1 | ts |
Sugar | 120 | gm |
PREPARATION METHOD AND PROCEDURE
PREPARE CARAMEL
In a clean saucepan, combine sugar and water.
Cook over medium heat without stirring until it turns deep amber (not burnt).
Immediately pour into molds/ramekins and swirl to coat the base evenly.
Allow to set.
PREPARE CUSTARD BASE
In a mixing bowl, gently whisk together the eggs, egg yolks, sugar, and vanilla until just combined, avoiding excess aeration.
Gradually add the room-temperature milk in a slow, steady stream, whisking continuously to properly temper the mixture.
Pass the custard through a fine sieve into a clean container to ensure a smooth, lump-free consistency.
FILL AND BAKE
Pour custard over set caramel in molds.
Place molds in a baking tray.
Add hot water to the tray (bain-marie) until halfway up the molds.
Bake at 150°C (low and gentle) for 35–45 minutes until just set (slight wobble in center).
CHILL
Remove from water bath, cool to room temperature.
Refrigerate for at least 4 hours (preferably overnight).
CHILL
Cool to room temperature, then refrigerate for at least 2–3 hours (preferably overnight)
UNMOLD AND PLATE
Invert onto a plate—caramel sauce will flow over.
NOTE
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