Mary Berry Creme Caramel: A Deliciously Indulgent Treat

Mary Berry Creme Caramel: A Deliciously Indulgent Treat

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Crème Caramel recipe from The Illustrated Quick Cook from DK Books
Crème Caramel recipe from The Illustrated Quick Cook from DK Books from mbamamamusings.ca

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:

  1. Preheat the oven to 325°F (160°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Refrigerate the creme caramel for at least 3 hours or overnight.
  7. To serve, run a sharp knife around the edge of the pan and invert the creme caramel onto a serving plate.
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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?
  • You can use a different size cake pan, but the baking time may vary.

  • Can I make this dessert ahead of time?
  • Yes, you can make the creme caramel up to 2 days ahead of time.

  • Why do I need to use a water bath?
  • 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:

  1. Preheat the oven to 350°F (180°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Refrigerate the creme caramel for at least 3 hours or overnight.
  7. To serve, run a sharp knife around the edge of the pan and invert the creme caramel onto a serving plate.
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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?
  • You can use a different size cake pan, but the baking time may vary.

  • Can I make this dessert ahead of time?
  • Yes, you can make the creme caramel up to 2 days ahead of time.

  • Why do I need to use a water bath?
  • 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.

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