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Crème Caramel
Soft caramel on top, vanilla flavor and creamy consistency. Elegant and absolutely delicious.
Prep time
20 mins
Cook time
45 mins
Total time
1 hrs 5 mins
Ingredients
- Makes 4-6 servings
- For the topping
- 120 g sugar
- 30 ml water
- For the custard
- 3 eggs
- 500 ml (2 cups) milk
- 50 g sugar
- 1 vanilla bean
- 1/2 tsp corn starch (optional)
Directions
- Heat the oven to 325°F/160°C.
- Heat the sugar and water in a saucepan until the liquid turns golden brown. Immediately, pour the caramel into a 7 inch (18 cm) cake pan coating the sides too.
- Pour the milk into the same saucepan. Add the vanilla bean seeds and the pod into the milk. Heat the milk but do not bring to boil, then set aside to infuse for few minutes.
- In a separate bowl beat the eggs with the sugar. Add the corn starch. Pour the milk over the egg mixture.
- Pour the custard carefully over the prepared pan and place the pan in a larger pan. Pour hot water into the bottom pan to come half-way up the sides. Bake until golden for about 45 minutes to an hour.
- Cool completely. Then cover and refrigerate for at least a couple of hours. To serve turn out onto a plate.
Nutrition facts
1 Serving - Calories:179, Fat:3.9 g, Saturated Fat:1.8 g, Carbohydrates:31.0 g, Sugar:25.3 g, Protein:5.6 g, Cholesterol:100 mg, Calories from Fat 35, Sodium 81mg, Vitamin A 5%, Calcium 12%, Vitamin C 26%, Iron 2%, Nutrition Grade B, Percent Daily Values are based on a 2,000 calorie diet.
On April 23, 2011 at 02:15 am, Nami @ Just One Cookbook said...
Hi! I came here from foodbuzz, and I am so happy finding you - this creme caramel is one of my favorite dessert growing up in Japan. It is so hard to find this dessert in American restaurant so I have to cook on my own! Thanks for sharing this recipe and I am looking forward to your site. You don't have facebook page? I hope you will create one day so I can follow you without missing a recipe.
On April 24, 2011 at 11:55 am, Liz said...
Oh, another fabulous recipe with caramel...your creme caramel looks incredible~
On April 27, 2011 at 04:03 pm, Veronica Gantley said...
Wow! I love the pictures and your website. I bookmarked you. Great recipes
On May 10, 2011 at 08:15 am, Apron Appeal said...
I have never made Creme Caramel or Flan, they look similar but I like Creme Caramel and Flan...not so much. I'll have to do a comparison analysis and now that I have a Creme Caramel recipe...I can. Thanks!
On May 10, 2011 at 06:19 pm, Sandra said...
I could lose myself in this.
On May 10, 2011 at 07:35 pm, Lindsey@Lindselicious said...
This looks so good! I love anything caramel.
On May 21, 2013 at 11:43 am, Elizabeth said...
What kind of milk did you use? Would skim milk work?
Re:
Yes, it should work good, as I remember I used a 1.8% or 2 % Reduced-Fat Milk. Let me know if you try this with skim milk, don;t see why it wouldn't't work. I think the eggs play here the important role for the succeed of this recipe.
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