Baked Creme Caramel

Baked Creme Caramel Recipe | Traditional Omani Dessert

Region / culture: Oman | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

Baked Crème Caramel is a classic dessert that has delighted taste buds across the globe for generations. This luxurious dessert combines the rich, smooth texture of custard with the sweet, deep flavor of caramel. The recipe provided here offers a unique twist by incorporating fresh orange juice, adding a subtle citrus note that elevates the dish. Perfect for special occasions or a sophisticated finish to a family dinner, this Baked Crème Caramel is sure to impress.

History

The origins of Crème Caramel can be traced back to Europe, with variations of this dessert found in French, Spanish, and Italian cuisines. Known as flan in Spanish-speaking countries and custard in the English-speaking world, this dessert has evolved over centuries. The addition of caramel sauce dates back to the 18th century in France, where it was popularized as a refined dessert. Over time, various cultures have added their own twist to the recipe, making it a beloved dessert worldwide.

Ingredients

0.67 cup of sugar (for caramel sauce)
6 beaten eggs
1 cup of full-cream milk powder
0.67 cup of sugar
1 cup of fresh unsweetened orange juice
2 tsp of vanilla

How to prepare

In a heavy saucepan, cook 0.67 cups of sugar for the caramel sauce over medium-high heat until the sugar begins to melt. Do not stir, but shake the saucepan occasionally.
Then, reduce the heat to low and cook until the sugar is golden brown, stirring frequently.
Divide the sugar among 8 custard cups (small glass Pyrex bowls) or a glass 9" x 13" baking dish.
Tilt to coat the bottoms of the dishes. Let them stand for 10 minutes.
In a mixing bowl, combine the eggs, powdered milk, sugar, orange juice, vanilla, and 2 cups of water.
Beat until well combined, but not foamy.
Pour this mixture into the large baking dish or divide it between the small custard cups (whichever you are using). Place your dish or dishes into an even larger baking dish.
Pour boiling water into the larger baking dish, around the custard dish/es to a depth of 1 inch.
Carefully place your large dish in a preheated oven and bake at about 325°F (163°C) for 30–45 minutes or until a knife inserted near the center comes out clean.
Remove from the oven. It may be eaten warm, but it is best chilled.
Remove from custard cups to serve by turning each custard upside down on a plate or serve from the larger dish, drizzling the caramel sauce over each serving.

Variations

For a dairy-free version, coconut milk can replace full-milk powder, and a flaxseed mixture can substitute for eggs. Adding a layer of fresh fruit at the bottom of the dish before pouring the caramel can introduce a delightful surprise element.

Cooking Tips & Tricks

To ensure a smooth and creamy texture, strain the custard mixture through a fine sieve before baking. This removes any egg strands or lumps. When making the caramel, watch it closely as it can quickly go from perfect golden brown to burnt. To prevent the custard from cooking too quickly and unevenly, the water bath method is crucial as it provides gentle, even heat.

Serving Suggestions

Baked Crème Caramel is best served chilled. It can be garnished with fresh fruit, such as berries or citrus segments, to add freshness and a pop of color. A dollop of whipped cream on the side can also enhance its richness.

Cooking Techniques

The water bath technique is crucial for cooking custard-based desserts. It ensures gentle, even heat distribution, preventing the eggs from curdling and resulting in a smooth texture.

Ingredient Substitutions

For a healthier version, substitute the sugar with a natural sweetener like honey or maple syrup. Almond milk powder can replace full-milk powder for a dairy-free option.

Make Ahead Tips

Baked Crème Caramel is an excellent make-ahead dessert. It can be prepared up to 2 days in advance and stored in the refrigerator, covered, until ready to serve.

Presentation Ideas

Serve individual portions in elegant glassware or demould them onto plates and garnish with edible flowers or mint leaves for a touch of sophistication.

Pairing Recommendations

A sweet dessert wine or a cup of strong espresso complements the rich sweetness of Baked Crème Caramel perfectly, balancing its flavors.

Storage and Reheating Instructions

Store any leftovers in the refrigerator, covered, for up to 3 days. It is best enjoyed cold, so reheating is not recommended.

Nutrition Information

Calories per serving

A single serving of this Baked Crème Caramel contains approximately 300 calories. The majority of these calories come from the sugars and the eggs.

Carbohydrates

A single serving of Baked Crème Caramel contains approximately 45 grams of carbohydrates. The majority of these carbs come from the sugar used in both the custard and the caramel sauce. The orange juice also contributes a small amount of natural sugars.

Fats

This dessert is relatively low in fats, with about 5 grams per serving. The fats primarily come from the eggs and the full-milk powder used in the recipe. Opting for low-fat milk powder can reduce the fat content slightly.

Proteins

Each serving of Baked Crème Caramel provides around 7 grams of protein, mainly from the eggs and milk powder. This makes it a dessert that can contribute to your daily protein intake.

Vitamins and minerals

Baked Crème Caramel is a good source of calcium, thanks to the milk powder, and provides vitamin D and B12 from the eggs. The orange juice adds a dose of vitamin C, making this dessert not just tasty but also nutritious in some aspects.

Alergens

This recipe contains common allergens such as eggs and milk. Those with allergies to these ingredients should avoid this dessert or look for suitable substitutions.

Summary

While Baked Crème Caramel is a treat that should be enjoyed in moderation due to its sugar and calorie content, it also offers some nutritional benefits like protein, calcium, and vitamins from its dairy and egg components.

Summary

Baked Crème Caramel is a timeless dessert that combines the elegance of caramel with the comfort of custard. With its rich history and versatility, it can be adapted to suit various dietary needs and occasions. Whether served at a formal dinner party or as a treat for the family, it's a dessert that always delights.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer day, and I had been invited over to a friend's house for dinner. As I walked into her kitchen, the sweet smell of caramel wafted through the air, enticing me with its rich and decadent aroma.

My friend, Maria, was busy at the stove, stirring a pot of sugar until it turned a deep golden brown. She poured the caramel into individual ramekins, then carefully added a creamy custard mixture on top. As she placed the ramekins in a water bath and slid them into the oven, I couldn't help but ask her for the recipe.

Maria smiled and told me that her grandmother had taught her how to make baked creme caramel when she was just a girl. She said it was a family tradition, passed down from generation to generation. I knew then that I had to learn how to make this delicious dessert for myself.

Maria graciously shared her grandmother's recipe with me, and I set out to recreate the magic that I had witnessed in her kitchen that day. I gathered all the ingredients - eggs, sugar, milk, and vanilla - and began to follow the instructions that Maria had given me.

I carefully caramelized the sugar, being sure not to let it burn. I whisked together the eggs and sugar until they were light and fluffy, then slowly added the warm milk and vanilla. I poured the custard mixture over the caramel in the ramekins, then placed them in a water bath in the oven.

As the creme caramels baked, the sweet scent filled my kitchen, reminding me of the warm summer day when I first saw Maria make this dessert. When they were finally done, I eagerly removed them from the oven and let them cool to room temperature.

I couldn't wait to taste the fruits of my labor, and when I finally took a bite of the smooth, creamy custard with its rich caramel topping, I knew that I had found a new favorite dessert. The flavors melded together perfectly, creating a dessert that was both comforting and sophisticated.

I made baked creme caramel for every special occasion after that. Birthdays, holidays, dinner parties - it quickly became my signature dessert. Friends and family would rave about it, asking for the recipe and begging me to make it again.

Over the years, I continued to perfect the recipe, tweaking it here and there until it was just right. I experimented with different flavor combinations, adding a hint of espresso or a splash of rum to the custard. Each variation was a hit, but the classic version remained my favorite.

As time went on, I began to share the recipe with others, passing on the tradition that Maria had shared with me. I taught my children and grandchildren how to make baked creme caramel, hoping that they would continue the legacy and share it with their own loved ones.

Now, as I sit in my kitchen, surrounded by the familiar scents of sugar and vanilla, I can't help but feel a deep sense of satisfaction. The recipe for baked creme caramel has become a part of me, a link to the past and a gift to the future. I am grateful for the day that I first saw Maria make this dessert, for it opened up a world of flavor and tradition that I will always cherish. And as I take another bite of the creamy custard, I am reminded of the sweetness and joy that cooking can bring to our lives.