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.
Crème Caramel
A classic pairing of bitter caramel and sweet custard.
Ingredients
- 23 oz whole milk
- 6 oz granulated sugar
- 2 tsp vanilla extract
- 4 lg eggs
- 3 lg egg yolks
- Caramel
Instructions
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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.
