Crème Caramel

• 1 cup granulated sugar
• 1/4 cup water
• 4 cups whole milk
• 1 vanilla bean, split and seeds scraped, or 1 teaspoon vanilla extract
• 6 large eggs
• 1/2 cup granulated sugar
• Pinch of salt

Steps

1. 1 Preheat oven to 325°F and arrange 6 ramekins in a roasting pan.
2. 2 For the caramel, heat 1 cup sugar and water in a saucepan over medium heat until amber in color. Quickly pour into each ramekin and tilt to coat the bottom.
3. 3 In a saucepan, heat milk and vanilla bean (or extract) until just simmering; remove from heat.
4. 4 Whisk eggs, 1/2 cup sugar, and salt in a bowl until well combined. Slowly whisk in hot milk mixture.
5. 5 Strain custard into a pitcher. Carefully pour into prepared ramekins over caramel.
6. 6 Fill roasting pan with hot water halfway up sides of ramekins. Bake until custard is set but still jiggles slightly, about 45 minutes.
7. 7 Remove from oven and let cool to room temperature. Refrigerate until chilled, at least 4 hours or overnight.
8. 8 To serve, run a knife around the edge and invert onto a plate.

Equipment

• Ramekins
• Roasting pan
• Kitchen torch (optional)

Variations

• Add a teaspoon of orange zest to the custard for a citrus twist.
• Incorporate coffee essence for an adult café flavor.

Substitutions

• Use almond extract in place of vanilla for a nutty flavor.
• Substitute half-and-half for whole milk for a richer custard.

Pairings

• Serve with a glass of Sauternes for a classic pairing.
• Offer alongside a selection of petits fours for a dessert spread.

Nutrition

Tips

• Use a kitchen torch for a quick caramelization if you're short on time.
• For a smoother caramel, swirl the pan occasionally as it melts.

Storage

Store covered in the refrigerator for up to 3 days. Best served chilled.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator overnight before serving.

Serving Suggestions

• Serve with fresh berries for a pop of color and flavor.
• Pair with a light biscotti for texture contrast.

FAQ