Creme Caramel

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  • Milk
    : 500 ml
  • Eggs
    : 2
  • Condensed Milk
    : 1/2 cup
  • Custard Powder
    : 1/2 tablespoon
  • Milk powder
    : 1/2 tablespoon
  • Vanilla
    : 1 teaspoon
  • sugar
    : 1/2 cup
  • hot Water
    : 1/4 cup


A celebration without desserts, impossible for any of us, right? This is one course of meal, which is also the last that we all anticipate mostly. Puddings are a hit at any table and when it comes to classics, its divinely. So my Xmas gift is this classic Creme Caramel which cant beat anything however rich and delicious and chocolatey other desserts are.

History goes back as centuries old. England, Spain and France all claim to have created the first version of the famous creme brluee. However, food historians generally agree, that custards were very popular in the Middle Ages and in fact their popularity circulated across Europe – thus being impossible to trace custard’s actual roots.

Creme caramel is a custard dessert made with whipped cream eggs and topped with caramel. It is French origin known as ‘cream turned upside down’. The dessert is known across Europe and the world by different names. The ancient Romans understood the binding capacity of eggs; they were the first known to cook them with milk and honey into various custard-like dishes.

When the Arabs brought cane sugar to southern Italy, France and Spain, they also brought their love of dessert custard. Their cooks were skilled in using sugar to create pastries, nougats, syrups, and custards. In the medieval Arabs world, Spain cooks discovered how to make a delicate and subtly sweet custard by blending eggs, cream and sugar and baking it in an earth ware dish.

Moorish cooks also lined the baking dish with a thin covering of caramelized sugar. It is known as flan in Spain and Mexico and as cream caramella in Italy. Flan and crème caramel, both a mixture of sugar, flavorings and a milk product, differ in that flan is Spanish in origin and is made with sweetened condensed milk while crème caramel is French in origin and is made with whole milk or cream.

When it comes to who actually was the first to caramelize the sugar on top, the details are also quite sketchy. Early French versions of the dessert did not in fact burn the caramel like its modern versions, but rather placed a previously prepared caramel disc on top of the custard. However the term crème brlûée didn’t appear until the 19th century – it’s generally served cold.

Catalans claim that their ‘crema catalana’, that has a rich custard as the star, topped with caramelised sugar, is the origin of the dessert, though theirs seems to be recorded later in the 18th century. It’s served as a cold base with a hot topping.

Not only that but Trinity College in Cambridge also claim to be the birthplace, using burnt cream, where the college crest was burnt into sugar on the custard. Titled “Trinity Burnt Cream”, it’s said that a student came up with the dish in the 17th century, and the kitchens there are still well-known at making this famous dish. Their version in unsweetened and thicker.

Crème brûlée/Creme Caramel is a great example of classical cooking and well worth having in your dessert repertoire. It’s a delicate dish and though it may seem simple to prepare, it’s important not to be heavy handed with the blowtorch along with getting custard in the right texture and consistency.

I had several requests for this recipe. also I wanted to do something classy, what is better than this classic dessert for this festive season and celebrations. This is a tried and tested recipe. My version which has a twist of mine as always.

There are many recipes which add slighlty different ingredients to hold the custard. The most common thing which I’ve found and which many keep asking me is how to get a smooth rich creamy custard without splitting it. I think I have hit the right note and recipe for a perfectly creamy caramel pudding. A bit of custard powder and milk powder along with condensed milk will solve the above mentioned problem.

This is the main concern. Next thing is caramelizing the sugar. Mine was lil lighter this time as I’m not a fan of Induction cooker. I use this only for shooting or for some emergency. The temperature setting is so different and high I become extra cautious. Be careful not to burn your hand or body when making this as I had a mishap.

I caramelize sugar first and then later add hot water to it to get the desired consistency though ninety percent do the other way round. When you get the right tinge of color you want, at that moment you can add the water. Again, be careful when you do all these, taking care not to burn yourself.

Oven should be on medium temperature and the custard should not be over cooked which is another reason why you get a split custard. The cooking time depends solely on your oven, so be careful about the cooking time. I took around 20 minutes for baking the small sized bowls. I hope I have covered the necessary points for making a Creme Caramel.

Wishing all my well wishers, followers and subscribers a Happy xmas and New year. Hope you all have a safe, blessed, healthy and prosperous 2018.


In a pan, add the sugar and keep on low heat without stirring. When the sugar starts to caramelize, give a quick stir.


When it turns complete liquid and attain the color you prefer, add the hot water.


Wait for a minute and then give a good stir. Allow it to simmer down to the right consistency of the caramel.


Grease the caramel moulds with soem butter and pour the prepared caramel to the bottom of the mould.


Let it cool and set completely.


Beat the eggs in a mixing bowl lighlty. Add the powders, condensed milk and vanilla.


Give a quick mix. Finally add the milk and combine everything taking care not to over beat.


Transfer to the set moulds. Make a bain marie with the bowl fitting the containers. Place the filled moulds in this.


Pre heat oven for 10 minutes at 180 degree celsius. Place the custard moulds along with the bain marie.


Cook for 20 minutes or until done.


Take out from the bain marie and allow it to cool.


Pop up in the fridge until set and cold.


you can demould this by placing the mould in some hot water for 30 seconds.


Enjoy the desert and this season

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  1. neha

    I have got a sweet tooth. The creme caramel recipe invoked my carvings and if I could, I would indulge in the picture for a byte 🙂 Having said that, what I really appreciate about your writeup is the whole history and evolution of custard and related recipes that you have described. I never knew the dish has such a rich history through multiple nations including Italy, France and Spain, the Moorish and the Catalan to name a few! Now, this is called an enriching dessert experience 🙂

    • simiskitchen

      Thank you so much for the encouraging words. Its an enriching experience for me too. Every time I dig into the history and facts of each recipe, I get mesmerised more and more and my passion for this art keeps increasing. I’m happy that you guys are enjoying the read.

  2. Anuradha Goyal

    Does this mean before Arabs arrived in Europe, the custard used to be without sugar? I wonder if they used any other form of sugar before that or custard existed in some other form. Very interesting bit of food history.

  3. Aparna Balasubramanian

    That looks just beautiful. You’re going to laugh but the truth is this is one dessert I’ve never been able to get right! 🙂
    Maybe I should try it again….

  4. Meenakshi J

    An interesting history accompanied with an all-time favourite recipe! Honestly, never knew about these intriguing historical snippets around Caramel!

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