La Crême Caramel
photo by Lori Mama
- Ready In:
- 1hr 15mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 3 eggs
- 1⁄2 cup granulated sugar
- 1⁄4 teaspoon salt
- 2 1⁄2 cups milk, warm
- 1 teaspoon vanilla
directions
- Caramel: Pour ½ Cup granulated sugar in a medium-size, heavy-bottomed frying pan and place over Medium-High heat.
- Let sugar cook 3-5 minutes till it reaches an evenly golden brown colour stirring with a wooden spoon to remove any lumps. Do not overcook since caramel will continue browning in the oven; overcooking will give it a bitter taste.
- Once the caramel has reached the proper colour, add 1Tbsp water (may splatter) to pan to keep caramel from becoming too hard. Remove from heat and carefully cover bottom of a 2-qt mould. Tilt mould from side to side if necessary to completely cover bottom.
- When caramel has cooled, butter sides of mould. Set aside.
- Crème: Preheat oven to 350*. Beat together lightly eggs, sugar and salt. Pour over warm milk; add vanilla and stir to blend.
- Pour the mixture over caramel in mould.
- Place mould in pan containing 2 inches hot water.
- Place pan in oven; bake about 1 hour until set.
- Custard is done when knife blade inserted comes out clean.
- You can also use ramequins for individual desserts.
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RECIPE SUBMITTED BY
Sageca
Canada
I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!