Crème Caramel
A silky egg-and-milk custard baked in a water bath and turned out over golden caramel sauce.
- ⏱Time1 hr 15 min
- 📊DifficultyMedium
- 👥Serves6 people
- 🔥Per serving210 kcal
Ingredients for 6 people
- Sugar3/4 cup (1/2 cup for the caramel, 1/4 cup for the custard)
- Eggs4
- Milk2 cups
- Vanilla1 tsp
- Water2 tbsp for the caramel + boiling water for the water bath
Optional extras
- Cream1/2 cup in place of some of the milk
Nutrition per serving
- Calories
- 210
- Protein
- 7 g
- Carbs
- 32 g
- Fat
- 6 g
Approximate values; they vary with the exact ingredients you use.
Method
Preheat the oven to 160°C (320°F).
Put 1/2 cup sugar and 2 tbsp water in a small pan over medium heat without stirring, until it melts and turns deep golden (8–10 minutes).
Pour the caramel straight into a crème caramel mould or 6 ramekins and swirl to coat the base.
Warm the milk until small bubbles appear around the edge, without boiling.
Lightly whisk 4 eggs with 1/4 cup sugar and the vanilla, without making it foamy.
Pour the warm milk into the eggs gradually while stirring, then strain the mixture through a fine sieve over the caramel.
Set the mould in a larger tray, pour in boiling water to halfway up the mould, and bake for 45–50 minutes until set with a slight wobble in the centre.
Let it cool, then refrigerate for at least 4 hours.
Run a knife around the edge, place a plate on top and flip it in one go.
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