Professional Baker Teaches You How To Make CRÈME CARAMEL!
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!
Subscribe for more video recipes: goo.gl/MJV4af
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.
Shop Anna Olson Cookbooks:
lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: pinterest.com/chefannaolson
Twitter: twitter.com/olson_anna
Facebook: facebook.com/chefannaolson
Instagram: instagram.com/chefannaolson
Anna's Official Website: annaolson.ca
Follow Oh Yum on...
Facebook: facebook.com/ohyumfood
Instagram: instagram.com/ohyumfood
Pinterest: pinterest.com/ohyumfood
Twitter: twitter.com/ohyum_food
Official Oh Yum Website: ohyum.tv
#OhYum #Caramel
i want to make it
Wow beautiful! Full watched 👌 😍 👍
thank you you amazing anna
I try to make now almost an hour and a half and still liquid after 160• now I crank to 200 degree and it’s already 2 hrs still not firm
You did something wrong
0.45 and now i'm gonna grab my milk...🤣🤣😁
Wow looks delicious 😋
ممكن اشتراك لقناتي
Bravooooo🌹🌹🌹
in Philippines this is called Leche Flan ❤️
I like it burned on the top ;)
There goes my diet 🙃
When your latino and this is called flan....
true. vietnamese and french, we call it flan too.
wow,super yum yum ,, try it myself then,,,
OMG, fabulous👍💕! I will try it.
good
I really love this
Im sure this is good but, this is by no means a classic creme caramel recipe...
Would this be the same as mexican flan
👍
Great sharing mouthwatering watching from USA with love 🌺 🔔🌷 see you around
It's leche flan in the philippines
You can depila-te with caramel 😂
Que lindo se Ve ‘ , DELICIOSO Y APETECIBLE.!! Ana usted me puede decir qué es lo que puso en los Palitos ??. 2- Cómo Adquirir la PINZA - TIJERAS ✂️ PARA SACAR POMOS o Envases Refractarios Del Baño MARÍA ?? Gracias , Y Agradecida 🙏
BUENOS DÍAS ☀️🌞 GRACIAS POR LA RECETA 👍 ESPECIAL 👍👍 Dejo mi Like 👍 DESDE FLORIDA 🇺🇸
this was great but your only mistake was you didn't butter the bowls you set the flan in and had to scrape them out but otherwise great
Hi Anna I have a question can u please tell me why my caramel for the creme caramel was a bit sour , I took it of the stove gold colour thanks a lot
So much sugar.
I just made these and for some reason they didn’t cook. They have been now in the oven 50 minutes at 300 degrees. Still liquid. Can someone be so kind to tell me why this happens?
who watches tasty all the time but never did one of their recepies...
Like..good job ..
Yes that kitchen..is to die for love it
that's a lot of sugar
I love your kitchen ..
The people who unlike are the jealous people of her
Thank you for sharing your recipes and they are always fullproof
Great look g
Where do you buy the instrument you use to get it out of the hot water .
This is amazing!! I am having this as a dessert on Christmas and it's heavenly yummy. Thank you so much❤ Merry Christmas!🎄🎅
Mine is not setting, wonder why?
its looks nice realy and in have a question waht did you put for hazelnut sauce please write dawn here and thanks 😀😀 and how many gram suger or what else
What a nice kitchen you have!
I'm a native French speaker, and your prononciation of Crème caramel is the best I've ever heard from an English speaker!
@Red Apple I'm sorry. I wasn't in a really good mood at that time Oh really
@Kheetika Sookharry It was just a typing mistake, calm down
Carmel? Seriously
@LDxGTA ?
Noob
looks amazing
Its flavour is amazing too!
Her banana bread recipe was not good at all
worst chef .. horrible horrible horrible
sugar is superrrrrrrrrrrr unhealthy .. you can use subsitutes for it.
Super recipe! Big Like!👌👌👌
LOOKS YUMMYYYYYYYYYYYY
She explains so nicely.can i know the inerior of you kitchen company
CAN V REFRIGERATE THE MIXTURE IF IT'S LEFT AND BAKE IT AFTER THE ONE IN THE OVEN IS DONE.........actually my oven is small and so I will need to make it in batch's so please tell if it is possible..PLS REPLY🙏🙏🙏🙏🙏🙏🙏🙏🙏
Pls upload creme brulee also
Huh the recipe I found and used warmed up the milk with vanilla and then slowly and gradually poured it into the egg and sugar milk while whisking
Wow amazing thank you.
Love crime caramel!! Thank you!
Your Food is not healthy 🚫⛔❌❌❎❎
Do you even know what sugar does in your body?
Definitely have to use warm milk or it won’t cook well, with a lot of bubbles. Strain it twice to get creamy.
parabens pelo seu canal sucesso para voce👏*
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 .
so crème caramel is flan hahaha nice
Is it •F or •C
So this is a different name for a Flan 🍮
Great recipe and instruction. (Anna is the only chef who was able to tell me why the sugar in my butter tarts crystallized!)
Im sorry but you f***T it...these bubbles mean that the milk was too hot so its boiling ore cooking. Practical failed!!!!
Green and blue! How beautiful! Great everything🕺
Who else came here from a video on MasterChef World showing this dish being done in 30 minutes just to hear this woman say it takes about 3-4 hours? xD
Haha they used a blast freezer which is wqy coldee the regular freezers. Mqybe thats the difference.
This is really called Flan I grew up eating this.
Is it real caramel if it is this is good
Flan
Sheer genius ♥️
That's basically leche flan in the Philippines. Same ingredients
Leche flan itself is a Spanish word. I believe it originated in Spain too. The Japan has its own similar version but named as ‘Purin’ (pudding). It’s evident this isn’t native to the Japanese too.
Doesn’t contain condensed milk.
Um you put four Table spoons of sugar in the custard when you said 6 table spoons
Sugar and animal milk Man's worst enemy When I see people cook with sugar, it scares the living **** out of me. I just cant help it..
Μακάρι να υπήρχε μετάφραση
Ymmmmmmmmy
Here in the Philippines, we call it Leche Flan
El flan de toda la vida !!!
I'm a guy love cooking and I'm going make is like chocolate one just add coco lol 😅😘
Are you sure that u don't have to make the milk hot befor put in ?
I made these today and they were gone in minutes so delicious!! Thank you Anna. I am your fan from the last 17 years.
Hej Anna kan du skriva på Svenska också tacka
Bitch, that’s a FLAN!!!
I always wach this in our TV. Because i want to learn how to bake.
Why does this remind me of The Truman Show?
.-.
Oh god, I love these
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❤❤❤
Would be great to see this recepie wihout sugar... Thank you
End result jldi dehkaya kro chwl mar dety ho bar bar bilkul pasand nhi aya jao dislike 👎
May favorite part is 8:47
A teaspoon vanilla. *Pours half the bottle in*
I did the test with your recipe I just changed I put whole milk and 5ml of vanilla + 5ml of Grand Marnier all this in my 35 min multidelices yogurt maker and it's a real killer it's my little French touch :)
good job. bravo
isnt this called flan LMAOAOAOAOA creme caramel??????? wtf
Great recipe thanks. Why only two whole eggs and not four. Thanks Ernie
Awesome Anna does it again..
K-KYENMA!!! (I’m so sorry (that wasn’t even my line))
Yall need to search up Leche Flan she only said that's what they called it not it it came from her country go search it up Google and u will find. Places of origin: Spain, France, Italy, Portugal Jeez yall trolls need to shut up for a bit
I love your kitchen, so colorful 😍
AKA Flan.