Creme Caramel

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Creme Caramel

Creme Caramel


  • 1 1/4 Cup Sugar Caramelized
  • 4 Cups Half and Half
  • 1 Cup Milk 2%
  • 2 Tbs. Vanilla
  • dash salt
  • 4 Whole Eggs
  • 1 Tbsp Butter


  • Preheat oven to 300 degrees.

    First, butter the rim and half way down the inside of 3-4 oz. ramekin. Place the ramekin in a deep baking pan and add enough water to the PAN to rise halfway up the side of the ramekin. Caramelize the sugar in a skillet on the stovetop. (To caramelize sugar you add enough water to cover the sugar, then bring the combination to a patient it takes roughly 20 minutes depending on altitude. The sugar is caramelized when a uniform dark brown color appears.)


    Immediately ladle 1 oz. of the syrup into the bottom of the ramekins that are in the pan of water, making SURE that no syrup touches the sides of the ramekin. Let sit for about 2-3 minutes to cool. Combine all other ingredients into a pouring pitcher and mix well. Pour the mixture into the ramekins up to the lip. CAREFULLY place the pan onto the middle shelf of your oven...then add water until the level is JUST below the lip of the ramekins. You will need to pour the water while the pan is sitting on the shelf of the oven then push the pan the rest of the way into the oven. YOU MUST NOT LET ANY WATER GET INTO THE RAMEKINS...or the dessert will be ruined. Bake for roughly 2 hours, again depending on altitude....The white top will be firm when finished. After baking, remove a portion of the water from the pan before removing the pan from the oven. Let cool at room temp. for 10 minutes then chill for an hour in the refrigerator.

    To serve : With a thin knife, separate the desert from the ramekin by skimming between the dessert and the wall of the ramekin. Place a dessert plate on top of a ramekin and turn upside down. The caramel SHOULD slip out easily, if it doesn't, tap it gently on top with the handle of your knife.

    Place a mint leaf, a cluster of blueberries or anything handy for a garnish.

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