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Best Easy Crème Caramel all'Italiana Recipe

Name: Best Easy Crème Caramel all'Italiana Recipe
Total time: 90 min
Yield: 120 g
Ingredients: whole milk 2 cups; heavy cream 1 cup; large eggs 3 pieces; egg yolks 3 pieces; granulated sugar 1 cup; pure vanilla extract 2 tsp; water 1 tbsp

Italian-style crème caramel with its wobbly custard and liquid caramel is timeless elegance. This classic mediterranean dessert is a family comfort food.

Cook 90 min Difficulty NORMAL 220 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

whole milk 2 cups
heavy cream 1 cup
large eggs 3 pieces
egg yolks 3 pieces

Seasonings/Sauce

granulated sugar 1 cup
pure vanilla extract 2 tsp
water 1 tbsp

Nutrition summary

Carbohydrates 31 g 56%

Protein 7 g 13%

Fat 7 g 29%

Serving size 120g

Cooking steps

1

Preheat your oven to 325°F (165°C) and prepare a roasting pan with a towel laid at the bottom for even heat distribution.
2

In a saucepan over medium heat, combine 2/3 cup of sugar with 1 tbsp water; cook without stirring until deep golden (about 8-10 minutes), swirling gently for even caramelization.
3

Quickly pour the caramel into a 6-cup baking dish or individual ramekins, swirling to coat the bottoms before it hardens.
4

In a separate saucepan, gently heat milk and cream over low until just steaming. Remove from heat; do not boil.
5

In a medium bowl, whisk together eggs, yolks, remaining 1/3 cup sugar, and vanilla until just blended. Temper eggs by slowly stirring in warm milk mixture, avoiding bubbles.
6

Strain the custard through a fine sieve into the caramel-lined dish to ensure the creamiest texture, removing foam if needed.
7

Place dish in roasting pan and fill pan with hot water halfway up the sides, creating a water bath. Bake for 40-50 minutes until just set with a slight jiggle at the center.
8

Remove from oven and water bath. Cool at room temperature, then refrigerate at least 4 hours (preferably overnight) before unmolding to allow the caramel to liquefy.
9

To serve, run a thin knife along edges and invert onto a plate, letting the caramel sauce gently flow around the custard.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The defining ingredients of this Crème Caramel all'Italiana are whole milk, eggs, and sugar. The milk and eggs create the classic creamy, wobbly custard texture, while the caramelized sugar forms the luscious sauce that’s signature to the dish.

Q. How do I achieve a silky smooth custard without curdling?

To ensure the custard is smooth, gently heat the milk and cream mixture and pour it slowly into the egg mixture to temper it. Always strain the custard before baking, and use a water bath in the oven—this promotes even, gentle heat and prevents overcooking and curdling.

Q. What’s the ideal baking time and how do I know when it’s done?

Bake the custard for 40–50 minutes in a water bath at 325°F. It’s done when the outer edges are set but the center still wobbles slightly when shaken gently. Overbaking can toughen the texture, so start checking at 40 minutes.

Q. How many calories and what’s the macronutrient profile per serving?

Each 120g serving contains 220 kcal, with approximately 31g carbohydrate (56%), 7g protein (13%), and 7g fat (29%). This makes it a moderate-energy dessert with balanced macronutrients.

Q. How can I make sure the caramel turns out perfectly?

Cook sugar and water on medium heat without stirring until it turns deep golden brown, then pour immediately into the dish. Swirl to coat before it hardens. Even heat and patience are key for that liquid caramel base.

Best Easy Crème Caramel all'Italiana Recipe

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