Crème caramel

Recipe from: 5 August 2010
desserts, classic, french

Ingredients 9
Servings 5
Minutes 10 mins


Serving Change
  • 500
  • 4
  • 2
    egg yolks
  • 150
  • 1
    vanilla pod
  • For the caramel base:
  • 200
    granulated sugar
  • 100
  • 4 - 6
    greased ramekins


10 mins
Start by melting the sugar and water until it reaches a golden caramel. Carefully pour some into the bottom of each ramekin. About 5mm deep.

Work fast as the caramel sets quickly.

Heat the milk with the pod. cream the eggs and sugar together in a mixing bowl.

Add the hot milk a little at a time while mixing. Put your ramekins in the tray. Strain the mixture into the ramekins.

Pour boiling water into the tray. Bake at 150°C until lightly set.

Don't let it brown or bubble - the texture will then be that of scrambled eggs.


Read more on: desserts  |  eggs  |  classic  |  sweets  |  recipes

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