Crème Caramel

Name: Crème Caramel
Total time: 60 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 cup granulated sugar (divided); 2 cups whole milk; 1 cup heavy cream; 4 large eggs; 2 large egg yolks; 1 tbsp vanilla extract; 1/4 cup water

A silky baked custard unmolded to reveal a pool of amber caramel cascading over the top.

60 minutes

Serves 8

Dessert

Contains common allergens

Egg Dairy

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Instructions

6 steps

1
Cook 1/2 cup of the sugar with the water in a saucepan over medium-high heat without stirring until it turns a deep amber caramel, about 8 minutes, then quickly pour it into the bottoms of six ramekins and swirl to coat.

2
Warm the milk and cream in a saucepan until steaming but not boiling, then remove from the heat.
3
Whisk the eggs, yolks, remaining 1/2 cup sugar, and vanilla together, then slowly temper in the hot milk mixture while whisking to avoid scrambling.
4
Strain the custard through a fine sieve and divide it among the caramel-lined ramekins.
5
Set the ramekins in a baking dish, pour hot water halfway up their sides, and bake at 325°F for 40 to 45 minutes until the custards are just set with a slight jiggle in the center.
6
Chill the custards at least 4 hours, then run a knife around each edge and invert onto a plate so the caramel flows over the top.

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