French 55 min

Crème Caramel

Name: Crème Caramel
Total time: 55 min
Yield: 2 servings
Cuisine: French
Ingredients: 1¼ cups sugar, divided; ¼ cup water; 2 cups whole milk; 1 cup heavy cream; 4 large eggs; 2 large egg yolks; 1 teaspoon vanilla extract; Pinch of salt

gluten-free

Ingredientsfor 2

380

Cal

Protein

50g

Carbs

16g

Fat

11¼ cups sugar, divided
2¼ cup water
32 cups whole milk
41 cup heavy cream
54 large eggs
62 large egg yolks
71 teaspoon vanilla extract
8Pinch of salt

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Instructions

1
Make the caramel: combine 1 cup sugar and water in a heavy saucepan over medium-high heat. Cook without stirring until the caramel turns a deep amber color. Pour immediately into 6 individual ramekins, tilting to coat the bottoms evenly. Work quickly — the caramel sets fast.
2
Heat milk and cream with vanilla until steaming. Whisk eggs, yolks, remaining ¼ cup sugar, and salt until combined. Stream in the warm milk mixture slowly while whisking to temper the eggs. Strain through a fine sieve.
3
Pour the custard over the set caramel in each ramekin. Place in a large roasting pan and pour hot water in until it reaches halfway up the sides.
4
Bake at 325°F for 40–50 minutes until the custard is set at the edges with a slight wobble in the center. Cool completely in the water bath, then refrigerate at least 4 hours. Invert onto plates — the liquid caramel will cascade over the custard.