Clara Bennett This silky Nigella Crème Caramel For One is made with rich egg yolks, full-fat milk, caster sugar, and a splash of vanilla extract. The result is a tender, wobbling custard topped with a deep, amber caramel sauce that melts over the dessert. This recipe creates a perfectly portioned, luxurious treat that is ideal for a solo evening of self-care.
Nigella Crème Caramel For One Ingredients
For the Caramel:
- 2 tbsp (25g) caster sugar
- 2 tsp cold water
For the Crème (Custard):
- 2 large egg yolks, at room temperature
- 2 tsp caster sugar
- 1/4 tsp vanilla extract
- 2/3 cup (150ml) full-fat milk
How To Make Nigella Crème Caramel For One
- Prepare the equipment: Preheat your oven to 285°F (140°C) or 250°F (120°C) Fan. Cut a square of aluminum foil slightly larger than your mold. You will need a heatproof 200ml capacity mold, such as a ramekin, preserving jar, or small ceramic basin.
- Make the caramel: In a small saucepan with a light-colored interior, combine the sugar and water. Place over medium-low heat. Swirl the pan gently to melt the sugar, but do not stir with a spoon. Increase the heat slightly once it bubbles. Watch closely until it turns a deep amber color (like maple syrup).
- Coat the mold: As soon as the caramel reaches the right color, pour it into your mold. Swirl the mold carefully so the caramel coats the bottom and slightly up the sides. Place the mold into a small roasting tin or ovenproof dish.
- Mix the egg base: In a jug or bowl, gently stir the egg yolks, sugar, and vanilla extract with a spatula until just combined. Do not whisk, as you want to avoid creating air bubbles.
- Combine the milk and eggs: Warm the milk (about 40 seconds in the microwave) and pour it over the egg mixture, stirring gently. Strain the mixture through a sieve directly into the caramel-lined mold. Use a spoon to remove any surface bubbles.
- Bake in a water bath: Cover the mold tightly with the foil. Pour hot water into the roasting tin until it reaches halfway up the side of the mold. Bake for 30 minutes. Remove the foil and bake for another 20 minutes until the custard is just set but still quivers slightly.
- Cool and chill: Remove the mold from the water bath and let it cool completely on the counter. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight.
- Unmold and serve: When ready to eat, run a small knife around the top edge. Dip the bottom of the mold in hot water for 5 seconds to loosen the caramel. Place a saucer on top, flip it over quickly, and give it a gentle shake to release the custard.
Recipe Tips
- Watch the Caramel Closely: Sugar can go from perfect amber to burnt in seconds. Use a light-colored pan so you can see the color change clearly. If it smells like burning, it is likely too late.
- Avoid Air Bubbles: Unlike other desserts, you do not want to incorporate air into this mixture. Use a spatula instead of a whisk to mix the eggs and sugar. Air bubbles ruin the silky, smooth texture of the final custard.
- Don’t Skip Straining: You must strain the custard mixture through a sieve before baking. This catches any bits of chalaza (the white stringy part of the egg) or cooked egg, ensuring the final dish is perfectly smooth.
- The Water Bath is Key: Baking the custard in a water bath (bain-marie) regulates the heat. This prevents the eggs from curdling and ensures the texture remains creamy rather than rubbery.
What To Serve Crème Caramel
Serve this crème caramel with a small cup of strong espresso or black coffee to cut through the sweetness of the caramel. A small handful of fresh raspberries or red currants on the side adds a tart contrast that balances the creamy richness. For texture, a thin, crisp almond cookie or tuile is a lovely accompaniment.
How To Store Crème Caramel Leftovers
- Refrigerate: This recipe is designed for immediate consumption after chilling. However, if you have made it ahead, keep the crème caramel in its mold, covered with plastic wrap, in the refrigerator for up to 2 days. Do not unmold it until you are ready to eat.
- Freeze: Do not freeze crème caramel. The texture of the custard will break down and become watery upon thawing.
Nigella Crème Caramel For One Nutrition Facts
- Calories: 315 kcal
- Total Fat: 16g
- Saturated Fat: 8g
- Cholesterol: 410mg
- Sodium: 85mg
- Total Carbohydrate: 34g
- Dietary Fiber: 0g
- Sugars: 34g
- Protein: 9g
Frequently Asked Questions
- Can I use whole eggs instead of yolks? No, for this specific recipe, you should use egg yolks only. The yolks provide the dense, rich, and velvety texture that characterizes a high-quality crème caramel. Whole eggs would result in a firmer, more “eggy” custard.
- How do I know when the custard is done? The custard should not be liquid, but it should not be solid like a cake either. When you gently shake the mold, the center should wobble or quiver like gelatin. It will firm up more as it cools in the refrigerator.
- Why did my caramel harden in the pan? If you stir the sugar while it is melting, it can crystallize and become grainy. To prevent this, only swirl the pan gently by the handle. If it crystalizes, you will need to start over with fresh sugar and water.
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Nigella Crème Caramel For One
Description
Nigella Crème Caramel For One is a luxurious solo dessert featuring a silky vanilla custard baked over a layer of dark, smoky caramel. It uses simple ingredients like milk, egg yolks, and sugar to create a sophisticated and comforting treat.
Ingredients
For the Caramel:
For the Crème:
Instructions
- Prep: Heat oven to 285°F (140°C). Prepare a 200ml heatproof mold and a foil square.
- Caramel: Heat sugar and water in a pan. Swirl until deep amber. Pour into the mold.
- Custard: Gently mix yolks, sugar, and vanilla. Stir in warm milk.
- Bake: Strain mixture into the mold. Cover with foil. Bake in a water bath for 30 minutes covered, then 20 minutes uncovered.
- Chill & Serve: Cool completely, then refrigerate for 6+ hours. Dip mold in hot water and flip onto a plate to serve