Crème Caramel
A silky baked custard unmolded to reveal a pool of amber caramel cascading over the top.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Crème Caramel to your week, check it against your household's allergens, and build the shopping list automatically.