Cook and Scale
Crème Caramel
6 servings · 65 min total
Silky baked vanilla custard turned out to reveal a glossy pool of amber caramel. The elegant French dessert everyone remembers.
Ingredients
- 200 g white sugar
- 5 dl milk
- 2 dl heavy cream
- 4 egg
- 2 egg yolk
- 1 tsp vanilla extract
- 3 tbsp water
Contains: Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the caramel — Heat 120 g of the sugar with the water in a pan over medium heat, without stirring, for 8 minutes until it becomes a deep amber caramel. Pour quickly into six ramekins.
- 2.
Warm the milk and cream — Heat the oven to 150°C. Warm the milk and cream in a pan until steaming, then remove from the heat.
- 3.
Make the custard — Whisk the eggs, yolks, remaining sugar, and vanilla, then slowly pour in the warm milk while whisking. Strain the custard over the caramel in each ramekin.
- 4.
Bake and chill — Set the ramekins in a roasting tin, pour in hot water to halfway up, and bake for 40 minutes until just set with a slight wobble. Chill overnight, then invert onto plates to serve.