Crème Caramel

Posted April 6, 2011 by eaviles
A light custard treat with a caramel sauce to die for!

Posted in : Cuisines : ,


  • 1 cup milk
  • 1 cup whipping cream
  • 1 1/2 cups granulated sugar
  • 4 large eggs lightly beaten
  • 2 teaspoons vanilla extract
  • 1/3 cup granulated sugar extra


  1. Pour sugar in a nonstick frying pan and cook over low to medium heat until sugar dissolves into golden toffee. Be sure to stir regularly. Should the sugar clump together, use a wooden spoon to break up any clumps.
  2. Pour toffee into a medium sized ramekin.
  3. Place the ramekin in a baking dish filled with boiling water.
  4. Put both milks into a sauce pan and gradually bring to boil.
  5. Meanwhile, in a separate large bowl (non metal), combine eggs, vanilla, and extra sugar.
  6. Remove milk from stove top and slowly whisk into the egg mixture.
  7. Pour the milk and egg mixture into the prepared ramekin.
  8. Bake for 20 minutes.
  9. Run a flat bladed knife around the edges of the ramekin.
  10. Carefully, but slightly quickly, turn out the crème caramel onto a serving dish. Do not turn crème caramel onto a flat dish. Caramel sauce will flow out.
  11. Allow crème caramel to cool for 3 hours before enjoying. Best served chilled.

Note: When melting sugar, be sure to stir constantly. Once the sugar gets going, it continues to melt down very quickly.

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