Pine Nut Creme Caramel Recipe
Category: Desserts
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Heavy cream | 300 ml |
| Sweetened condensed milk | 290 g |
| Whole milk | 250 ml |
| Pine nut paste | 60 g |
| Eggs | 2 |
| Sugar | 100 g |
| Water | 50 ml |
| Pine nuts | To taste |
Instructions
To prepare the Pine Nut Creme Caramel, start by pouring the sweetened condensed milk into a large bowl. Add the whole milk, and whisk them together until well combined. Next, incorporate the pine nut paste into the mixture, stirring thoroughly. If you can’t find pine nut paste, you can make your own by blending the same amount of pine nuts with a splash of milk in a blender until smooth. Once you have your smooth mixture, blend it with an immersion blender to ensure everything is thoroughly combined.
Next, prepare the caramel sauce: In a small saucepan, heat the water over medium heat until it begins to boil. In another heavy-bottomed saucepan, add the sugar and allow it to cook over medium heat. Stir occasionally, but only until the sugar has completely melted and turned a golden amber color. Be cautious not to burn it! Once the sugar is melted, carefully add the hot water to the pan, letting the caramel cook for another minute, allowing the flavors to meld.
Now, pour a layer of the warm caramel into the bottom of each ramekin or baking dish. Make sure the bottom of each mold is evenly coated. Then, fill each mold with the prepared custard mixture, ensuring they are filled almost to the top.
Place the ramekins in a baking dish, and pour hot water into the dish, around the molds, until the water reaches about two-thirds of the height of the molds. This water bath will help the custard cook evenly without drying out.
Bake in a preheated static oven at 180°C (350°F) for approximately 40 minutes. The custard should be set but still slightly jiggly, and the surface should have a light golden brown color.
Once baked, remove the ramekins from the water bath and allow them to cool completely in the same baking dish. Then, refrigerate for at least 3 hours to allow the custard to firm up.
After the chilling period, carefully remove the creme caramel from the ramekins by briefly dipping the bottoms in hot water. This will help release the caramelized custard from the sides of the molds.
To finish, sprinkle the top of each creme caramel with roughly chopped pine nuts for added texture and a delightful crunch.
Now you’re ready to serve this rich and delicious Pine Nut Creme Caramel to your guests—your culinary creation is sure to be the star of any dessert table!
Enjoy your homemade Pine Nut Creme Caramel with a smooth, sweet flavor and a delicious nutty crunch!
