Krem Karamele Tiranës
A rich and creamy caramel custard, a beloved dessert in Tirana and across Albania, often served chilled and enjoyed for its smooth texture and sweet, caramelized topping.
🧂 Ingredients
- 200 g Granulated sugar(for caramel)
- 50 ml Water(for caramel)
- 1 liter Milk
- 150 g Granulated sugar(for custard)
- 6 large Eggs
- 2 large Egg yolks
- 1 tsp Vanilla extract
👨🍳 Instructions
- 1
Prepare the caramel: In a saucepan, combine 200g sugar and 50ml water. Heat over medium heat without stirring until it turns a deep amber color. Carefully pour into the bottom of 6 ramekins.
💡 Tip: Be cautious as hot caramel can cause severe burns. Swirl the ramekins to coat the bottom evenly. - 2
Heat the milk in a separate saucepan until it just begins to simmer. Do not boil.
- 3
In a large bowl, whisk together 150g sugar, whole eggs, and egg yolks until well combined and slightly pale.
💡 Tip: Ensure the sugar is dissolved. - 4
Slowly temper the egg mixture by gradually whisking in the hot milk. Stir in the vanilla extract.
💡 Tip: Adding hot milk slowly prevents the eggs from scrambling. - 5
Strain the custard mixture through a fine-mesh sieve into a pitcher or large measuring cup for easy pouring.
💡 Tip: Straining ensures a silky smooth texture. - 6
Pour the custard mixture evenly into the prepared ramekins over the caramel.
- 7
Place the ramekins in a larger baking dish. Carefully pour hot water into the baking dish, coming halfway up the sides of the ramekins (water bath).
💡 Tip: The water bath ensures even cooking and prevents cracking. - 8
Bake in a preheated oven at 160°C (320°F) for 50-60 minutes, or until the custards are set but still slightly jiggly in the center.
💡 Tip: Oven temperatures can vary, so check for doneness. - 9
Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 4 hours, or preferably overnight.
💡 Tip: Chilling allows the flavors to meld and the custard to firm up. - 10
To serve, run a thin knife around the edge of each ramekin and invert onto a serving plate. The caramel sauce should flow over the custard.
💡 Pro Tips
- ✓Use good quality milk for a richer flavor.
- ✓Don't overcook the custard, or it will become rubbery.
- ✓Ensure the caramel is a nice amber color, not too light or too dark, for the best flavor.
🔄 Variations
- Add a strip of lemon or orange zest to the milk while heating for a citrus note.
- Infuse the milk with a vanilla bean for a more intense vanilla flavor.