This is an elegant and easy dessert that one can prepare for an weeknight or for a special occasion. Kids love it too!
Creme caramel is very easy to make and almost foolproof…temper your milk and egg/sugar mixture and have a watchful eye your your caramel and you’re rockin’!
Creme Caramel (12 – 3 inch Ramekins)
- 4 cups milk + 1 cup full fat (whipping) cream
- 2 tsp vanilla extract
- 200 g sugar
- 4 eggs
- 8 egg yolks
- 1 cup sugar
- 2 tbsp water
- Preheat the oven to 350 degrees Fahrenheit.
- Put the eggs and the 1 cup of sugar in a stainless steel bowl and mix them. Put the milk and cream in a medium pot and add your vanilla. Over a medium-high heat, bring the milk to just below a boil. Remove it from the heat. Pour the milk over the egg mixture stirring while you do so. Mix well. Let the mixture cool.
- Meanwhile, make your caramel. Put the sugar (200 gr) and the water in a small non-stick pan over a medium heat. Wait until the sugar caramelizes and turns a nut-brown colour (colour of a penny). Remove the pan from the heat and pour a small amount of the caramel into the bottom of each ramekin. Allow it to set.
- Pour the custard mix over the caramel in each ramekin. Pour hot water (bain-marie) halfway up the ramekins and bake for 40-45 minutes. When cooled place in the refrigerator over night, then unmold them by running a knife around the edge, placing the plate on top then inverting the custard onto the plate.
11 Responses
Oh Peter, what a beauty. I think flan, okay okay creme caramel, is probably my favourite dessert. Wow. Yum.
I think every culture has something similar… at least those that grow wine. My personal opinion is that they had to figure out something to do with all of the egg yolks – the whites being used to fine the wine.
Whatever, I’m grateful someone invented it… Yours looks perfect!
Happy B-day!
That looks really amazing. I think I am going to have to try it.
I love custards of all kinds and your looks like heaven!
Oh my gosh, that’s beautiful!
Great job with the dessert. It certainly looks like something to aspire to! Happy 40th birthday by the way young’un… but, I have you beat at 49!
First time visiting your post, and I’m ready to lick the screen! Happy Birthday! I can see that you celebrated it by living well.
Hi Peter,
I just wanted to tell you that your blog is my favourite ever, and that everyday I check what new culinary marvels you have published.
Thanks for sharing your passion and knowledge with us.
Cheers,
Meryem
Hi Meryem and thank you so much for taking the time to read my blog and especially for your very kind words. I’m delighted to hear you’re a regular reader and I always try my best with recipes, photos and stories.
All I ask is to keep on spreading the word…tell people about the site.
I am Greek on my Mother’s side and lived in Athens for awhile in late 1960’s. My Aunt used to make this when I was growing up and I still remember how great she cooked everything. SI used to watch her sometimes when she cooked Balklava and Pastichio and how she would take hours and hours preparing the ingredients. For Baklava she would make an orange syrup from scratch, crack walnuts and break them into pieces, lay down layer after layer of filo and tons of butter. She would make a ton of Pastichio and cut them up into little bricks and freeze them so she would have some to give me when I came to visit her while I was on leave in the Navy. I would reheat the Pastichio and all of my buddies couldn’t believe how great it tasted and made me promise to get some of Aunt Mitzi’s Pastichio whenever I took leave and bring it back to them.
Sorry, got on a rant there…Greek food is so good and I surely miss eating it like I used to. There is nothing better than a fresh gyro from one of those street vendors in Athens.
Your Creme caramel looks so good that I am gonna try to make it according to your recipe.
PS. Happy Birthday even tho’ it is a “few” years late!!
Yasou! – Harold