A few years ago, my modern Crème Caramel was featured in So Good Magazine. Today I offer you my recipe for traditional Crème Caramel. While the custard itself is similar to Crème Brûlée, this delicious concoction is topped with soft caramel instead of crunchy sugar.

- 23 oz whole milk
- 6 oz granulated sugar
- 2 tsp vanilla extract
- 4 lg eggs
- 3 lg egg yolks
- Caramel
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Fill ramekins 1/4 full of caramel and let cool completely.
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Heat milk.
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Separately, combine eggs, egg yolks, and sugar.
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Temper eggs with heated milk.
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Add vanilla extract.
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Fill the ramekins full.
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Bake in a water bath at 325 degrees until the custard has set (about one hour).
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Let cool completely in the water bath, then refrigerate overnight.
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When unfolding, place back in warm water to loosen the custard.