Mary Berry Creme Caramel

Name: Mary Berry's Creme Caramel
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: British
Ingredients: 100g sugar; 2 tbsp water; 500ml whole milk; 1 vanilla pod, split lengthways; 4 large eggs; 50g caster sugar

Dive into the elegance of Mary Berry's Classic Crème Caramel, a luscious dessert that marries the richness of custard with the sweetness of caramel. This dessert, well-loved for its simplicity and depth of flavor, is a testament to Mary Berry's prowess in creating dishes that are both delightful and doable. Whether you're a seasoned baker or new to the kitchen, this recipe promises to guide you to a perfect Crème Caramel every time.

Mary Berry's Crème Caramel: A Classic Delight

Crème Caramel, also known as Flan in some regions, is a dessert consisting of a rich custard base topped with a layer of soft caramel. This dessert is recognized for its smooth, creamy texture and the contrast between the mildly sweet custard and the deeper sweetness of the caramel.

Cultural or Historical Context

The Crème Caramel has roots in French cuisine but has found its way into the hearts and kitchens of dessert lovers worldwide. Mary Berry, a respected figure in British baking, has contributed significantly to popularizing this dessert, offering a version that balances tradition with accessibility.

Ingredients for the Crème Caramel

For the Caramel: 160g sugar; unsalted butter for greasing
For the Custard: 4 free-range eggs, 1 tsp vanilla extract, 25g caster sugar, 600ml full-fat milk, pouring cream (for serving)

Preparation Instructions

Begin by preheating your oven and preparing your ramekins. The caramel is made first by dissolving sugar in water and heating until it reaches a dark copper color.
Pour the caramel into the ramekins, then prepare the custard by mixing eggs, vanilla, and sugar, followed by warmed milk.
The mixture is then poured into the ramekins and baked in a water bath until set.
After cooling, the Crème Caramels are refrigerated overnight to develop flavors and texture.

Storage and Reheating

Crème Caramel should be stored in the refrigerator and is best enjoyed within a few days of making. For best results, invert onto a plate just before serving to enjoy the caramel sauce that forms.

Nutritional Information

The dessert is rich in dairy and contains sugar, making it a treat to be enjoyed in moderation. A single serving contains calories from sugar, protein from the eggs, and fat from the milk and cream.

FAQ about Mary Berry's Crème Caramel

Q: Can I use low-fat milk for this recipe? A: While full-fat milk is recommended for the best texture and flavor, low-fat milk can be used with slight differences in the final result.

Q: How do I know when the Crème Caramel is set? A: The custard should be firm to the touch, with a slight jiggle in the center. Overcooking may lead to a rubbery texture, so it's crucial to monitor closely.

Mary Berry's approach to Crème Caramel is a perfect example of her ability to make sophisticated desserts accessible to home bakers. This dessert not only brings a touch of elegance to any meal but also offers a delightful exploration of textures and flavors that are sure to impress.

For a detailed guide on creating this timeless dessert, including step-by-step instructions and additional tips, refer to Mary Berry's original recipe contributions on platforms like Saturday Kitchen Recipes. By following her expert guidance, you're sure to achieve a dessert that's as beautiful to look at as it is delicious to eat.