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Krem Karamel
Bulgarian Caramel Custard
A beloved Bulgarian dessert, Krem Karamel is a silky smooth custard with a rich, golden caramel topping. It's a classic, elegant dessert enjoyed on special occasions and everyday.
🧂 Ingredienser
- 200 g Granulated sugar(for caramel)
- 50 ml Water(for caramel)
- 750 ml Milk(whole milk recommended)
- 4 large Eggs
- 2 large Egg yolks
- 150 g Granulated sugar(for custard)
- 1 tsp Vanilla extract
👨🍳 Fremgangsmåte
- 1
Preheat oven to 160°C (325°F). Prepare a large baking dish or individual ramekins.
💡 Profesjonelle tips: Ensure oven is fully preheated. - 2
For the caramel: In a saucepan, combine 200g sugar and 50ml water. Heat over medium heat, swirling the pan occasionally, until the sugar dissolves and turns a deep amber color. Be careful not to burn it.
💡 Profesjonelle tips: Avoid stirring the caramel once it starts to color; swirling is best. - 3
Immediately pour the hot caramel into the bottom of your baking dish(es), tilting to coat the base. Set aside to cool and harden.
💡 Profesjonelle tips: Work quickly as caramel hardens fast. - 4
For the custard: In a bowl, whisk together the whole eggs, egg yolks, 150g sugar, and vanilla extract until well combined and slightly pale.
💡 Profesjonelle tips: Don't over-whisk, just combine. - 5
In a saucepan, gently heat the milk until it is warm but not boiling. Gradually temper the egg mixture by slowly whisking in about half of the warm milk. Then, pour the tempered egg mixture back into the saucepan with the remaining milk.
💡 Profesjonelle tips: Tempering prevents the eggs from scrambling. - 6
Cook the custard mixture over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Do not let it boil.
💡 Profesjonelle tips: Low heat and constant stirring are key. - 7
Strain the custard through a fine-mesh sieve into the caramel-lined baking dish(es) to ensure a smooth texture.
💡 Profesjonelle tips: Straining removes any potential lumps. - 8
Place the baking dish(es) in a larger roasting pan. Carefully pour hot water into the roasting pan to come halfway up the sides of the baking dish(es) (this is a water bath or bain-marie).
💡 Profesjonelle tips: The water bath ensures even, gentle cooking. - 9
Bake for 50-60 minutes, or until the custard is set but still has a slight wobble in the center. Cooking time will vary depending on the size of your dish(es).
- 10
Remove the baking dish(es) from the water bath and let them cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to fully set.
💡 Profesjonelle tips: Chilling is essential for the custard to firm up. - 11
To serve, run a thin knife around the edge of the custard and invert it onto a serving plate. The caramel should flow over the custard.
💡 Profesjonelle tips
- ✓Use whole milk for the richest flavor and texture.
- ✓Don't overcook the custard, or it will become rubbery.
- ✓Ensure the water bath is hot when you place it in the oven.
- ✓Patience during chilling is rewarded with a perfect set.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add a strip of lemon or orange zest to the milk while heating for a subtle citrus note.
- Infuse the milk with a vanilla bean for an even more intense vanilla flavor.
- Serve with fresh berries or a dollop of whipped cream.