Easy Creme Caramel

"Easier because its made in a pan and not individual. This creme caramel can be refrigerated overnight as well."
 
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Ready In:
5hrs 20mins
Ingredients:
6
Yields:
1 loaf
Serves:
8
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ingredients

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directions

  • Preheat your oven to 325°F.
  • In a medium skillet, combine 1/2 cup of sugar with the water and cook over high heat until deep a deep amber color (about 4 min), swirling the pan occasionally.
  • Immediately pour the caramel into an 8-by-4 1/2-by-3in metal loaf pan.
  • Make sure you evenly coat the bottom.
  • Let caramel harden.
  • In a bowl, whisk the remaining (1/2 c.) of sugar, the milk, cream, eggs, and egg yolks.
  • Pour custard into the pan with hardened caramel.
  • Set this pan in a small baking dish and add enough water in baking dish to reach halfway up the side of the pan.
  • Bake for 50 min (or until set around the edges but slightly soft in center).
  • Remove pan of custard from baking dish and let cool to room temperature.
  • Refrigerate until chilled (at least 4 hours).
  • Remove from pan by running a thin knife around the custard and flipping it onto a plate.
  • Cut into slices and serve.

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Reviews

  1. This originally appeared in "Food and Wine" magazine (Feb. 2004) and it's a great recipe. I've made it for anywhere from 4 to 70+ people and it's always a success. Easy, easy, easy and always a hit. I like to use vanilla sugar for an extra "oomph". If you can get really fresh organic eggs from a local farmer, it's worth paying the extra $.
     
  2. Easy to make, transported wonderfully and tasted great - my 15 year old needed to bring food for her French Class and this was a huge hit!
     
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