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Crème Caramel
A silky baked vanilla custard topped with a pool of liquid caramel, unmoulded dramatically at the table.
Ingredients
Instructions
Make caramel: dissolve 120g sugar in water, cook until deep amber. Pour into 6 ramekins.
Warm milk and cream with vanilla.
Beat eggs, yolks and 100g sugar together.
Stream warm milk into eggs while stirring. Strain.
Pour into ramekins over set caramel.
Bake in a bain-marie at 160°C for 35–40 minutes until just set.
Refrigerate 4 hours. Unmould to serve.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
