Creme Caramel

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40m @ 300F/148C; 4 servings

{172 g} 4

servings 100 ml each

Caramel

6 TBL {75 g}

sugar (1.5 TBL/ 100 ml ramekin)

Heat over med, med-hi heat until all melted and caramelized to desired degree.

Pour into ramekins, cool.

Custard

Put kettle on boil with 2 L water.

Warm milk with sugar and salt in microwave for 1-2 minutes, just enough to dissolve sugar.

330 g

half and half/ milk

6 TBL {75 g}

sugar

1/2 tsp {2.2 g}

vanilla

1/16 tsp {0.4 g}

salt

Mix in eggs making sure milk is not too hot (< 140F/60C), whisk until blended. Strain mixture.

100 g ( 2 )

eggs

Pour into caramelized ramekins and bake in Bain Marie for 30-40 minutes @ 300F/148C until center is set, and inserted toothpick comes out clean.

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