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Easy Creme Caramel

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For the batter

3 eggs
3 egg yolks
2 ½ cups whole milk
½ cup granulated sugar
¼ tsp vanilla
bean powder, or 1 tsp vanilla extract

For the caramel sauce

⅔ cup granulated sugar
⅓ cup water



• Preheat the oven to 350°F. Gather 6 (6 oz.) ramekins. Set a kettle of water on the stove to warm up until boiling.

• Meanwhile, prepare the egg batter. Whisk the eggs, egg yolks, and sugar together until well-blended. 

• Warm the milk over the stove over medium-low heat, add vanilla bean powder if you’re using that. Warm until steam begins to rise from the milk but it hasn’t begun to simmer or boil yet. 

• Very slowly stream the warm milk into the egg batter, whisking the egg batter as you do. Continue whisking until you’ve added all the milk and everything is combined well. If you’re using vanilla extract, you can add that in now. Temporarily set the batter aside.

• Create your caramel sauce by adding the sugar to a stainless steel saucepan(if you don’t have one, just use what you have). Pour the water over the sugar then place the saucepan over medium heat, taking care NOT to stir the sugar-water mixture. Instead, let this mixture warm over the heat until the sugar dissolves and it begins to turn a warm amber color. At that point, you can give the saucepan a stir (but don’t use any utensils to stir). Continue to heat the sauce a little longer until it turns a little darker brown. 

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