Creme Caramel

Creme caramel.. A combination of sweet caramel and soft, egg-y pudding. The flavors are smooth and rich; you cannot have one without the other! What more can you ask for from a pudding?

I forgot where I found this recipe.. Possibly on allrecipes? It is a very good recipe and not too difficult to make. The most challenging part is the caramel. It only takes a few seconds for caramel to go from great to burnt so you have to watch it carefully.

Creme caramel baked in ramekins

The caramel on the bottom

Creme Caramel (Serves 6)

For the custard:
2 cups heavy cream
1 cup milk
1/2 vanilla bean or 1 tsp. vanilla extract
1/2 cup sugar
3 egg yolks
2 eggs
Pinch of salt

For the caramel:
1/2 cup sugar



For the custard:

1. Heat the oven to 325F.
2. Heat the cream and milk in a medium saucepan over medium heat until scaled (small bubbles will form on the sides of the pan).
3. Split the vanilla bean in half (if using) and scrape the seeds into the cream.
4. In a medium bowl, slowly whisk the sugar into the egg yolks and eggs.
5. Slowly whisk the hot cream mixture into the egg mixture.
6. Strain the mixture through a fine sieve.
7. Stir in the salt and vanilla extract (if using).

For the caramel:

1. Arrange six 6-oz. ramekins in a baking dish with deep sides and set aside.
2. Put the sugar into a saucepan and add enough water to dissolve the sugar. Set the pot over high heat.
3. The mixture will come to a furious boil after a few minutes. It will start to colour. Swirl the pan to even out the caramelization. When the caramel is an even dark brown, pour it into the ramekins.

Be careful!! The caramel at this stage is over 300F. If the caramel cools in the pot at this stage, it will become a sticky mess..

To bake:

Pour the custard into the caramel-lined ramekins. Fill the baking dish with water to come halfway up the sides of the ramekins. Cover the dish with foil (to prevent the tops from drying out). Bake for 25-50 minutes until just set. Remove. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days. To eat, invert the custard onto a dessert plate by running a thin knife around the edge.

My own personal notes:

– I don’t brown the caramel until a dark brown because I find that it ends up burning since the pot is still very hot after being removed from the heat. I stop heating when a lighter brown colour has been achieved.

– 25 minutes to 50 minutes is a very broad time range.. I bake mine for 35 minutes.

That’s all I have to say for now. Happy baking~


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