Creme Caramel Recipe

This is one of my all-time favorite recipes, but it seems particularly appropriate at Christmas. It lends a lovely light dessert after a heavy meal. I love it and your guests will love you for it!!

This recipe is adapted from Susan Branch.


Creme Caramel

3 eggs
w egg yolks
1/2 cup sugar
2 cups hot milk
1 cup hot cream
1 1/2 teaspoons vanilla extract

3/4 cups sugar
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Preheat oven to 325 degrees.

Beat eggs and yolks together, just enough to blend. Heat milk and cream together. Stir 1/2 cup sugar into eggs. Slowly add hot milk mixture to egg mixture, stirring constantly. Add vanilla extract.

To make caramel:

Put 3/4 cup sugar into dry skillet over medium heat. Swirl pan, but don't stir. Cook until deep caramel in color. (The sugar dries out quickly as it cools, so work quickly.) Divide the caramel among 8 buttered ramekins, swirling each dish to distribute caramel.

Line a roasting pan with a towel and set the ramekins onto the towel. Pull out the middle rack of the oven and place roasting pan on the rack. Pour boiling water into the roasting pan about 1" deep. Pour the custard into the ramekins, filling about 3/4" full.

Bake for about 45 minutes until a knife inserted into the center comes our clean.

Cool, then chill, covered in the refrigerator.

To serve, cut tightly around ramekin.

Invert a small bowl over the ramekin. Turn both upside down. The caramel will slide out on top of the pudding, creating a pool of deliciousness.