I really love dessert. If I dont have something sweet after dinner, my stomach will bother me until I give it a treat of some kind. Caramel is one of my favorite ingredients in dessert. And whats more classic than Creme Caramel? I like this recipe because it is easy to make, it keeps in the refrigerator for a few days and it has a simple, but dramatic, presentation.
Recipe courtesy of Alex Guarnaschelli
Print
Creme Caramel
Total:
2 hr 10 min
Prep:
15 min
Inactive:
1 hr
Cook:
55 min
Yield:
8 (6-ounce) servings
Level:
Easy
Total:
2 hr 10 min
Prep:
15 min
Inactive:
1 hr
Cook:
55 min
Yield:
8 (6-ounce) servings
Level:
Easy

Ingredients

  • 1 cup turbinado sugar (using turbinado sugar for the caramel heightens the flavor)
  • 1/3 cup water 
  • 5 whole eggs
  • 3/4 cup granulated sugar
  • 1/8 teaspoon kosher salt
  • 3 cups whole milk
  • 1 teaspoon vanilla extract

Directions

Special equipment: 8 (6-ounce) ramekins

Preheat the oven to 325 degrees F. 

Arrange the ramekins in a roasting pan or baking sheet. 

Using a stainless steel pan, combine the turbinado sugar with the water, swirl to blend and heat until it forms a clear syrup. When the sugar and the water have "melted" together completely, raise the heat and watch as the caramel darkens slightly, amber in color. Remove from the heat and immediately divide the caramel evenly between the 8 ramekins. Try to have all the caramel on the bottom of each ramekin and not so much on the sides. Set aside. 

In a bowl, whisk together the eggs, granulated sugar and salt. In a medium pot, over medium heat bring the milk to a gentle simmer. Add the vanilla and pour it slowly over the egg mixture, whisking to blend. Distribute the liquid evenly between the 8 ramekins. Put at least 1 1/2 inches of water in the bottom of the roasting pan or baking sheet so it makes a "water bath" for the custards as they cook. Put the roasting pan in the center of the oven and bake until they are firm in the center, 45 to 55 minutes. Allow to cool for 30 minutes and then refrigerate until serving. 

When the custards are completely cool, run a knife around the top edge of each ramekin and turn the ramekin upside down on the plate. When you lift it, the caramel at the bottom will pour over the custard and form a delicious pool on the plate, which makes for a fun presentation.

Cook's Note

If turbinado sugar is unavailable, replace it with granulated sugar.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Caramel Apples

Recipe courtesy of Sweet Mandy B's

Chocolate Pots de Creme

Recipe courtesy of Alex Guarnaschelli

Chocolate Pots de Creme

Recipe courtesy of Lauren Mitterer

Butterscotch Pot de Creme

Recipe courtesy of Zoë François

Banana-Caramel Pudding

Recipe courtesy of Suvir Saran

Salty Caramel Ice Cream

Recipe courtesy of Jeni Britton Bauer

Caramel Balsamic Swirl Ice Cream

Recipe courtesy of Chuck Hughes

Semi-freddo Cookies and Cream with Salted Caramel

Recipe courtesy of Tyler Florence

Chocolate Caramel Popcorn Bark with Bacon, Pecans and Chili

Recipe courtesy of Hedy Goldsmith

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here