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Crème Caramel

Page history last edited by PBworks 16 years, 4 months ago

Crème Caramel


It's easy to get tired of mediocre crème caramel when eating frequently in lesser restaurants in France.  But then one comes across a really fine one and appreciates what all the fuss is about.  Here's Julia's version for which I supply some hard-won advice.  It's one of my favorites (of course!).  Makes 8 8oz ramekins.


  • 3/4 cup sugar


  • 2 1/2 cups milk


  • 1/2 cup sugar
  • 3 eggs
  • 3 egg yolks
  • 1 tsp vanilla extract


  1. Preheat oven to 350°.
  2. [Dad follows Julia's technique but I have substituted an alternative that I find more reliable.]  To make the caramel that lines the bottom of each ramekin, spread 1/3 cup of the sugar in a sturdy skillet over high heat.  Reduce heat to medium when the sugar starts to melt (it can take a while), and add sugar in 1/4 cup increments to the melting areas.  (You can stir if you want.)  When all the sugar is almost melted, stir and take off heat.  Spoon into the ramekins.
  3. Bring the milk to just below a simmer with tiny bubbles around the sides.
  4. Combine the yolks, eggs, sugar, and vanilla with a whisk in a large bowl.  Warm the eggs witha little hot milk and then pour the rest in.
  5. Divide the mixture among the ramekins, filling to the top.  Then place the ramekins in a bath of boiling water in a baking pan.  (If the water is less than boiling, it will throw off the timing.)  Turn the oven down to 325° and bake in the water bath for 30-40 minutes (depending on the size of the ramekins).  A knife should come out clean.
  6. The crèmes are served at room temperature by turning them out onto shallow plates.  The liquid caramel will flow into a very pretty puddle surrounding the custard.

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