wheel of baking

Crème Caramel

Ingredients

heavy cream whole milk sugar egg  vanilla  extract

STEP 1

Heat the sugar in a small pot. Don't stir until it has almost fully melted.

STEP 2

When the caramel turns amber and all the sugar has melted, remove from the heat.

STEP 3

Quickly coat the bottom of two ramekins with caramel. Be careful, caramel is very hot.

STEP 4

In a small pot, heat the milk and cream with half of the sugar until warm.

STEP 5

Gently stir the egg and remaining sugar in a small bowl just until combined.

STEP 6

Slowly pour the warm liquids over the egg mixture whilst whisking.

STEP 7

Strain through a fine mesh sieve and divide the custard between the two ramekins.

STEP 8

Bake in a water bath, loosely covered, for about 20-25 minutes. 

 Enjoy!

Chill for at least 12 hours before inverting onto a plate.

Want to Learn More?

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Why should you refrigerate the crème caramel 12 hours before inverting it?

Why does the crème caramel fall apart when inverted?

Why are there bubbles on the crème caramel?

Why should you loosely cover the crème caramel when baking?