Crème Caramel

Difficulty:
1/5

Yield: 4-6 ramekins

Ingredients:

  • 1 1/3 cups (320 ml) sugar, divided
  • ½ cup (120 ml) water
  • 1 ½ cups (350 ml) milk
  • 1 cup (240 ml) heavy cream
  • 1 ½ teaspoons (7.5 ml) vanilla extract
  • 2 eggs
  • 3 egg yolks
  • 1/8 teaspoon (.75 ml) salt

 

Method:

Let’s get baking!

Preheat the oven to 285 F (140 C).

In a saucepan, add 2/3 cup (160 ml) sugar and water.

Cook, boiling, until mixture is reduced and amber in colour.

Divide sugar mixture into ramekins and let cool.

Place ramekins in a baking tray filled with a few inches of water.

Add milk, cream, and vanilla to a separate saucepan.

Cook over low to scald milk.

In a separate bowl, whisk together eggs, egg yolks, remaining sugar, and salt.

Gradually add milk mixture to egg mixture and whisk to incorporate.

Strain.

Divide into ramekins, leaving a ½-inch (1.25 cm) space at the top.

Bake for 40-45 minutes, or until slightly wiggly but not runny.

Remove and let cool completely.

To serve, run a small knife around the edges of the ramekins and flip over onto plates to release crème caramel.

 

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