Creme Caramel

Creme Caramel

Crème Caramel

Makes 6


1 ½ cups sugar

½ cup water

250ml 35% cream

250ml milk

½ cup sugar

1 vanilla bean

4 egg yolks

1 whole egg


  • In a saucepot place sugar and water
  • Boil over medium heat until it turns a dark amber colour
  • Immediately divide the caramel into 6 ramekins
  • Combine cream, milk and vanilla bean; bring just to a boil then turn off, cover, remove from heat and allow to steep for 30 minutes
  • Whisk the egg yolks and eggs together with the sugar
  • Uncover the cream mixture, return to a boil then slowly pour into egg mixture, whisking constantly
  • Ladle mixture into ramekins
  • Place in a 9 by 13 pan and fill with warm water so that it reaches about halfway up the sides of the ramekins
  • Bake at 325°F for 30-40 minutes.   The custards should be almost set, but still slightly soft in the centre.
  • Completely chill the baked custards before serving (about 3 hours)
  • To unmold, run a small knife around the edge of the custard, invert onto the serving plate and give a firm shake sideways to loosen

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