Easy creme caramel

By • February 11, 2015 0 Comments

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Author Notes: Recipe for sugar cage comes from Jacques Torres.
And recipe for chocolate roses from
Chocolate Wedding Cake By The Canadian Living Test Kitchen


Serves 6


  • 1/2 cup sugar
  • 1/4 cup water
  1. Begin by making the caramel, put the sugar in a saucepan and place over a medium heat for 10-15 minutes, keeping an eye on it, boil until the sugar turns a dark golden color.
  2. Quickly pour the caramel into 6 ramekins. Set aside.


  • 2 cups whole milk ( 3.25% )
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 5 eggs
  • pinch of salt
  1. Put eggs, sugar, salt and vanilla in blender, blend for 30 seconds.
  2. Add milk and blend for another 20 seconds.
  3. Pour the mixture into the prepared ramekins.
  4. Fill the baking dish with hot water to reach halfway up the sides of the ramekins.
  5. Bake for 30 minutes at 350 F.
  6. Let the ramekins cool in the water.
  7. Cover with plastic wrap and refrigerate over night.
  8. Run a thin knife around the edge of the custard and invert onto a plate.

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