Créme Caramel Recipe
Caramelized vanilla custard and caramel sauce.
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Ingredients
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Caramel Sauce
Custard
Method
Caramel Sauce Preparation
- 1
Make the Caramel
In a medium saucepan, combine 1 cup of granulated sugar and 1 cup of water. Stir gently until the sugar has dissolved. Bring the mixture to a boil over medium-high heat without stirring, allowing it to boil until it turns a deep amber color. This should take about 10-15 minutes. Once the desired color is reached, immediately remove from heat and pour the caramel into the bottom of your ramekins or baking dish, swirling to coat the bottom evenly. Be careful as the caramel will be very hot.
Custard Preparation
- 2
Prepare the Custard
In a medium saucepan, combine 2 cups of whole milk and 1 cup of heavy cream. Heat over medium heat until the mixture is hot but not boiling. In a separate bowl, whisk together 3 tablespoons of granulated sugar and 4 large eggs until well combined. Gradually add the hot milk mixture to the egg mixture, whisking constantly to prevent the eggs from scrambling. Stir in 1 teaspoon of vanilla extract.
- 3
Combine and Bake
Pour the custard mixture over the caramel in the ramekins. Place the ramekins in a baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake in a preheated oven at 325°F (165°C) for 40-50 minutes, or until the custard is set but still slightly jiggly in the center.
- 4
Cool and Serve
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges of the ramekins and invert onto a plate. The caramel will flow over the custard, creating a delicious sauce.