If you’re looking for a decadent dessert that’s sure to impress, look no further than Mary Berry creme caramel. This classic French dessert is a smooth and creamy custard topped with a rich caramel sauce, and it’s as delicious as it sounds. Here are two different recipes for this mouth-watering dessert, so you can choose the one that suits your taste best.
Classic Mary Berry Creme Caramel
Ingredients:
- 1 cup granulated sugar
- 1/4 cup water
- 4 eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 325°F (160°C).
- In a saucepan, mix the 1 cup of sugar and water together and heat gently until the sugar has dissolved. Increase the heat and let the mixture boil, without stirring, until it turns a deep golden brown. Pour the caramel into a 9-inch cake pan, tilting the pan to spread the caramel evenly over the bottom.
- In a large bowl, whisk the eggs, cream, milk, 1/2 cup of sugar, and vanilla together until well combined. Pour the mixture over the caramel in the pan.
- Place the cake pan in a larger roasting pan and fill the roasting pan with boiling water until it reaches halfway up the sides of the cake pan.
- Bake for 50-60 minutes, or until the custard is set but still slightly jiggly in the center. Remove the cake pan from the water bath and let it cool to room temperature.
- Refrigerate the creme caramel for at least 3 hours or overnight.
- To serve, run a sharp knife around the edge of the pan and invert the creme caramel onto a serving plate.
Nutritional Information:
Serving size: 1/8 of recipe | Calories: 281 | Fat: 14g | Carbohydrates: 35g | Fiber: 0g | Sugar: 35g | Protein: 4g
Cooking Time:
50-60 minutes
Equipment:
- 9-inch cake pan
- Large roasting pan
- Saucepan
- Whisk
Serving Suggestions:
Serve with whipped cream and fresh berries on top.
Variations:
To make a chocolate creme caramel, add 1/4 cup of cocoa powder to the custard mixture before baking.
Substitutions:
You can use half-and-half or whole milk instead of heavy cream for a lighter version of this dessert.
Storage:
Store leftover creme caramel in the refrigerator for up to 3 days.
Tips:
- Make sure the caramel doesn’t burn or it will taste bitter.
- Let the creme caramel cool completely before storing it in the refrigerator.
Frequently Asked Questions:
- Can I use a different size cake pan?
- Can I make this dessert ahead of time?
- Why do I need to use a water bath?
You can use a different size cake pan, but the baking time may vary.
Yes, you can make the creme caramel up to 2 days ahead of time.
A water bath helps the custard cook evenly and prevents it from cracking.
Easy Mary Berry Creme Caramel
Ingredients:
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 can sweetened condensed milk
- 1 cup whole milk
- 4 eggs
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (180°C).
- In a saucepan, mix the 1/2 cup of sugar and water together and heat gently until the sugar has dissolved. Increase the heat and let the mixture boil, without stirring, until it turns a deep golden brown. Pour the caramel into a 9-inch cake pan, tilting the pan to spread the caramel evenly over the bottom.
- In a large bowl, whisk the sweetened condensed milk, whole milk, eggs, and vanilla together until well combined. Pour the mixture over the caramel in the pan.
- Place the cake pan in a larger roasting pan and fill the roasting pan with boiling water until it reaches halfway up the sides of the cake pan.
- Bake for 45-50 minutes, or until the custard is set but still slightly jiggly in the center. Remove the cake pan from the water bath and let it cool to room temperature.
- Refrigerate the creme caramel for at least 3 hours or overnight.
- To serve, run a sharp knife around the edge of the pan and invert the creme caramel onto a serving plate.
Nutritional Information:
Serving size: 1/8 of recipe | Calories: 347 | Fat: 11g | Carbohydrates: 52g | Fiber: 0g | Sugar: 51g | Protein: 10g
Cooking Time:
45-50 minutes
Equipment:
- 9-inch cake pan
- Large roasting pan
- Saucepan
- Whisk
Serving Suggestions:
Serve with fresh fruit on top.
Variations:
You can add 1/4 cup of cocoa powder to the custard mixture before baking to make a chocolate creme caramel.
Substitutions:
You can use half-and-half instead of whole milk for a richer flavor.
Storage:
Store leftover creme caramel in the refrigerator for up to 3 days.
Tips:
- Make sure the caramel doesn’t burn or it will taste bitter.
- Let the creme caramel cool completely before storing it in the refrigerator.
Frequently Asked Questions:
- Can I use a different size cake pan?
- Can I make this dessert ahead of time?
- Why do I need to use a water bath?
You can use a different size cake pan, but the baking time may vary.
Yes, you can make the creme caramel up to 2 days ahead of time.
A water bath helps the custard cook evenly and prevents it from cracking.
Final Thoughts
Mary Berry creme caramel is a dessert that’s sure to impress anyone who tries it. Whether you go for the classic recipe or the easier version, you’ll end up with a rich and creamy custard topped with a delicious caramel sauce. Serve it with whipped cream and fresh fruit for a truly indulgent treat. With these recipes, you can make this classic French dessert in your own kitchen and impress your friends and family.