Crème caramel: the recipe and tricks to make it perfectly

• Once cooked, let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
• Serve:
  • Before serving, run a knife along the edges of the molds to peel off the crème caramel. Flip onto a plate and serve.

Tricks for a perfect crème caramel

• Beware of caramel: Do not stir while the caramel is cooking, and do not allow it to overcook to prevent it from becoming bitter.
• Filtering the milk: Filtering the milk after heating it ensures a smooth cream without lumps.
• Double boiler: Cooking in a bain-marie helps to achieve even cooking and prevent the cream from piercing.
• Check the doneness: Every oven is different, so check the doneness a few minutes before the indicated time.
• Let it rest: Resting in the refrigerator helps improve texture and flavor.