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    You are in: Home / Recipes / Smooth and Creamy Creme Caramel Recipe
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    Smooth and Creamy Creme Caramel

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 20 mins

    20 mins

    6 hrs

    ForeverMama's Note:

    Oooo-La-La! So creamy and decadently delicious. Tried and true Gale Gand recipe. She's a 'go-to' queen maven of desserts if you want perfection.

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    Units: US | Metric

    • 3 cups sugar
    • 1/2 cup water
    • 4 cups whole milk (lower in fat milk is fine too)
    • 1/2 vanilla bean, split lengthwise (refer to note below)
    • 4 eggs
    • 8 egg yolks


    1. 1
      Preheat oven to 350 degrees Fahrenheit.
    2. 2
      Pour 2 cups sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it. (this method prevents crystallization).
    3. 3
      Over medium high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color for 5 - 10 minutes. Immediately remove from the heat.
    4. 4
      Meanwhile, set a 9" cake pan nearby. When the caramel is cooked, quickly pour into the cake pan and swirl to coat the sides (do this very carefully to not burn yourself) . Set aside to cool.
    5. 5
      In a saucepan, bring the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse.
    6. 6
      Meanwhile, in a large bowl, whisk together the eggs, additional egg yolks, and the remaining 1 cup sugar.
    7. 7
      Whisk about 1/2 cup of the hot milk into the egg mixture. Whisk the remaining hot milk into the egg mixture. Strain the mixture into a pitcher to smooth it and to remove the vanilla bean, scraping seeds of vanilla bean and returning it to the egg mixture. Discard vanilla bean shell.
    8. 8
      Pour the mixture into the caramel-lined cake pan and place in a hot water bath.
    9. 9
      Bake in the center of the oven until dry and set in the center, 45 - 50 minutes.
    10. 10
      Remove from the water bath and let cool. Refrigerate for at least 4 hours or refrigerate until ready to serve (up to 24 hours). Turn onto a serving platter.
    11. 11
      NOTE: Vanilla bean is always preferred because it imparts a pure deep flavor as opposed to vanilla extract. I've used vanilla extract (do not use imitation) many a time due to the cost of the vanilla bean. The next best thing to vanilla bean is pure vanilla bean paste - Nielson Massey brand carries this item. But if you can afford it, go with the vanilla bean!

    Ratings & Reviews:


    Nutritional Facts for Smooth and Creamy Creme Caramel

    Serving Size: 1 (201 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 449.6
    Calories from Fat 93
    Total Fat 10.4 g
    Saturated Fat 4.5 g
    Cholesterol 271.2 mg
    Sodium 96.5 mg
    Total Carbohydrate 81.5 g
    Dietary Fiber 0.0 g
    Sugars 81.1 g
    Protein 9.4 g

    The following items or measurements are not included:

    vanilla beans

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