If you’re looking for a dessert that’s sure to impress, you just found it. Your friends and family won’t believe you made this restaurant favorite yourself (and you won’t believe how easy it was). Making the caramel can be a little intimidating, but I’ll show you tricks for getting it done without a worry.
Sarah’s Tip of the Day:
Making that caramel is in fact the first step—it’s just sugar and water cooked to a dark amber. Pour it into little dishes and then add the custard mixture, which is made with milk, eggs, salt, and vanilla. Bake them, let them cool, and then turn the desserts out of the dishes. Voilà! A beautiful creamy custard with caramel dripping deliciously over the top and down the sides.
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Prep Time: 15 minutes
Total Time: 1 hour plus chilling
Serves 8
Ingredients
1 1/2 cups sugar, divided
3 cups whole milk
2 large eggs plus 3 large egg yolks
1/8 teaspoon fine salt
2 teaspoons pure vanilla extract
Directions
Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.
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Nutritional Info: per serv (makes 8): 240 cal; 6 g fat; 6 g protein; 42 g carb; 0 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Crème Caramel – Everyday Food with Sarah Carey

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