Crème caramel
(Crema caramella, Crème reversée)
This popular dessert consists of a custard base and a soft caramel topping. The origins of crème caramel are unclear and disputed – the French, the English, and the Spanish all claim to be the original inventors of the dish. Although the name is French, some say that the French adopted it from English custard.
When the Arabs brought sugar cane to Europe, Spanish cooks also discovered how to make a delicate and sweet custard, a historical exchange resulting in the creation of the famous crema Catalana. However, the French version is made only with whole milk or cream.
Crème caramel is a star attraction in most European restaurants, as it is easy to prepare and can be made a day before serving.
Pairing tips
Barsac
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Asam chai
Assam is a type of Indian black tea made from the leaves of Camellia sinensis var. assamica. This tea is only produced in the north-eastern Indian state of Assam.... Read more
Monbazillac
Monbazillac is a French appellation in the Bergerac wine region that mainly produces late-harvest sweet wines from Semillon, Sauvignon Blanc, and Muscadelle grapes ... Read more
Weizenbock
Weizenbock is a German beer style that was introduced in 1907 by the Schneider Weisse Brauhaus brewery located in Munich. Weizenbock was supposed to be a middle-... Read more
Recipe variations
Le Petit Larousse's Classic Crème Caramel
READY IN 1d 3hAdapted from the website Cuisine Larousse, this recipe suggests preparing the crème caramel in small, individual containers. It is best to prepare it a day before serving since the vanilla-flavored milk needs to cool for 12, and the crème caramel itself for 12 more hours. The key to a silky texture of the custard lies in straining it through a thick mesh, so all the lumps are left behind.
Orange-flavored Crème Caramel
READY IN 7h 5minThis recipe upgrades the classic recipe by adding orange juice to the caramel and the popular orange-flavored liqueur Cointreau to the crème.
Crème Caramel with Forest Fruit and Coconut
READY IN 4h 45minThis simple recipe gives a twist on the classic crème caramel by combining it with forest fruits, kiwis, and dried bananas, with a sprinkle of desiccated coconut. For an express version, you can use store-bought liquid caramel and cook the crème in a microwave oven for 10 minutes on the lowest setting.
Crème caramel Authentic recipe
Adapted from the website Cuisine Larousse, this recipe suggests preparing the crème caramel in small, individual containers. It is best to prepare it a day before serving since the vanilla-flavored milk needs to cool for 12, and the crème caramel itself for 12 more hours. The key to a silky texture of the custard lies in straining it through a thick mesh, so all the lumps are left behind.
WHERE TO EAT The best Crème caramel in the world (according to food experts)
