Sunday, October 24, 2010

Creme Caramel

I am so excited to post this recipe! I have never made Creme Caramel before and only made it because I finally got my ramekins back from D’s house. I love caramel and I love love love custard. I have been dying to make either creme caramel or creme brulee. Both are huge favourites of mine, if they are done right. The majority of creme brulee’s and creme caramel’s that I have tasted like scrambled eggs. I hate that. I don’t want it to taste like eggs. I want it to taste like custard and sugar. Is that so difficult? Apparently it is. This recipe does not taste like scrambled eggs or eggs at all. It is creamy, delicious and wonderfully caramel-ly. It is light, fluffy, and so amazing and I want you to try this. If you try nothing else on this blog, you MUST try this. I promise you, you will not regret it. Here is the recipe:
Creme Caramel for 4 -7oz Ramekins:
1/2 cup sugar
1 tablespoon water
1 cup milk (I used skim)
1 cup whipping cream
4 eggs
pinch of salt
1/2 teaspoon vanilla extract + small squeeze
Boiling Water
  1. Put 1/4 cup of sugar and 1 tablespoon of water in small saucepan and heat over med. heat until sugar turns brown. Literally just leave it alone in the pan until it turns light brown (about 6 or 7 minutes). When it turns light brown, remove from heat and very quickly pour evenly into your ramekins. It will turn to a solid glassy caramel very very quickly. 
  2. Preheat oven to 325deg F.  In a small saucepan over med. heat, combine the milk and cream. Add a small squeeze of vanilla (if you have vanilla beans put them in here now). Heat until small bubbles appear along edges of the pan. (Remove vanilla bean now and save for later).
  3. Meanwhile, in a bowl, whisk the eggs, sugar, salt and remaining vanilla until smooth. Slowly.. really slowly, add the hot milk mixture. Best to add a bit at a time to temper the eggs. You do not want the eggs to cook too fast as they will go chunky. So you must seriously pay attention here and add the milk mixture slowly until all is combined; stirring CONSTANTLY.
  4. Place the ramekins in a deep casserole dish. Pour your custard mixture, evenly into the ramekins. Pour your boiling water into the casserole dish until the water comes up halfway up your ramekins. 
  5. Bake until a sharp knife inserted into centre comes out clean, approx. 35 mins. 
  6. Allow to cool to room temperature and refrigerate until ready to serve.
  7. To un-mold, run a sharp knife around the edges of the ramekins and invert onto a plate. 
  8. Eat. Serves 4. Enjoy with a lovely liquor. I suggest Peninsula Ridges’ Ratafia (2005) as the perfect accompaniment.


  1. I love creme caramel. I have also a very favorite recipe that never fails. I like yours too.

  2. A dessert I have never made at home, always order if on the menu at restaurants. I really am going to have to try out your recipe. Thanks for the recipe.

  3. I am so happy you liked the recipe. Please let me know how it turned out for you.. good and bad! Enjoy!

  4. all those days away, in all those wonderful places and we only get to see and hear about Paris? what about the rest....i am just dying to hear and see more please
    xo Kim