Fall Créme Caramels
These Creme Caramels are a delicious dessert to make, with a creamy custard bathed in a golden caramel sauce and sweet maple syrup. It’s a great make-ahead dessert!
To me, the fall season is full of the best flavors and goodies. Pumpkin, sweet potatoes, cinnamon and nutmeg type spices, apples, and other warm delicious things. I call these fall créme caramels because I added a touch of maple syrup to them, one of my favorite flavors that I associate very much with fall, because I love to brush it on all sorts of yams. Créme caramels are smooth custard cream desserts, and what’s cool about it is you pour caramel into the bottom of the ramekin before pouring in your custard, so when you invert your créme caramel onto a plate, the caramel spills all around the custard and bastes the entire thing as a sauce. You’ll be licking your plate. I know I do. But then again…there’s a lot of plate licking in this house. I can’t help it when there’s so many delicious things to eat, and this is one of them! Here’s how to make these:
Fall Créme Caramels
- 1 cup sugar
- 1/3 cup maple syrup the real stuff, please
- 3 egg yolks
- 1 egg
- 1.5 cups heavy whipping cream
- 1/2 cup milk I used skim but you can do whatever you like
- Preheat the oven to 300 degrees F. Lightly butter 6 4oz ramekins.
- Place the sugar in a heavy bottomed saucepan over medium heat, and let it sit until it turns into caramel. Once it reaches a caramel color, which takes about 10-15 minutes, evenly divide it into the ramekins.
- In a large bowl, whisk together the maple syrup, egg yolks, and egg until combined. Set aside. Place the heavy cream and milk in a saucepan and scald (this means you should see little bubbles on the side of the pan, but do not take it to a boil. The easier way is to heat it to 180 degrees on a thermometer. Temper the hot cream mixture into the egg mixture by slowly drizzling the hot cream into the eggs while *constantly* whisking, so that the egg does not scramble. If you are concerned some egg has scrambled, just strain the mixture and all is fine.
- Pour the custard into the ramekins, then place into a 9×13 pan. Fill the pan with enough boiling water to come halfway up the sides of the ramekins, then cover the entire pan with foil. Bake for 55 minutes, until the centers have set and are not liquidy, but they are still jiggly. Chill for 5 hours before eating.
- Run a knife along the edges of the ramekin, then invert onto a plate. Enjoy!