Creme Caramel

Creme Caramel

To continue with the desserts, this one I ate since childhood…Sweet, strong taste… simply amazing 😉



  • 2 cups heavy cream
  • 1 cup milk
  • 1/2 vanilla bean or 1 tsp. vanilla extract
  • 1 cup sugar
  • 3 egg yolks
  • 2 eggs
  • Pinch salt
  • 1/2 cup sugar


For the custard:
Heat the oven to 325°F. Heat the cream and milk in a medium saucepan over medium heat until scalded (you’ll see small bubbles on the sides of the pan). Split the vanilla bean in half, if using, and scrape the seeds into the cream. Meanwhile, in a medium bowl, slowly whisk 1/2 cup of the sugar into the egg yolks and eggs. Slowly whisk the hot cream/milk into the sugar/yolk mixture. Strain the mixture through a fine sieve into a pitcher or measuring cup. Stir in the salt and vanilla extract, if using.
For the caramel:
Arrange six 6-oz. ramekins in a baking dish with deep sides and set aside. Put remaining 1/2 cup sugar in a clean saucepan. Carefully add just enough water to dissolve the sugar, and set the pot over high heat.
After a few minutes, the mixture will come to a furious boil; several minutes later, as more water evaporates, it will boil more viscously, and finally it will start to color. Swirl the pan around to even out the caramelization. Once the sugar has started to caramelize, watch it carefully. It takes just seconds for caramel to go from great to burnt.
Awesome, isn’t it?
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