Creme Caramel

Creme Caramel

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From the EatingWell Kitchen

This crème caramel is a far cry from the usual four-yolk custard, yet it is rich and golden with a full caramel flavor. The milk for the custard is heated in the saucepan used to make the caramel; this flavors the custard subtly. For a lovely vanilla flavor, you can use a split vanilla bean instead of extract. Add the vanilla bean to the hot milk and let steep for 10 minutes before removing vanilla bean.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • ½ cup plus ⅓ cup sugar, divided
  • ⅓ cup water
  • 1 cup nonfat milk
  • 1 cup nonfat evaporated milk
  • 2 large eggs
  • 4 large egg whites
  • 1 tablespoon vanilla extract


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  1. Preheat oven to 325°F.
  2. Combine ½ cup sugar with water in a small heavy saucepan and bring to a simmer over low heat, stirring occasionally. Increase heat to medium-high and cook, without stirring, until the syrup turns a deep amber color, 5 to 7 minutes. (Watch it carefully at this point so that it does not burn.) Carefully pour the caramel into six ¾-cup ramekins and tilt the ramekins to coat the bottom and sides evenly.
  3. Let saucepan cool for a minute or so, then add the milk and evaporated fat-free milk to the caramel coating the saucepan. Bring to a simmer, stirring to dissolve the caramel. Remove from heat.
  4. Lightly whisk whole eggs, egg whites, the remaining ⅓ cup sugar and vanilla in a medium bowl Gradually whisk the milk mixture into the egg mixture. Divide the custard mixture between the caramel-lined ramekins. Skim off any bubbles.
  5. Place the ramekins in a roasting or baking pan. Pour hot water two-thirds of the way up the sides of the ramekins. Bake until a knife inserted in the center of the custard comes out clean, 25 to 30 minutes.
  6. Transfer the ramekins to a rack and cool. Cover and refrigerate until chilled, at least 1 hour or for up to 2 days.
  7. To serve, run the tip of a small knife around the edge of the mold and invert onto a plate.

Nutrition information

  • Per serving: 197 calories; 2 g fat(1 g sat); 0 g fiber; 35 g carbohydrates; 9 g protein; 15 mcg folate; 65 mg cholesterol; 35 g sugars; 264 IU vitamin A; 1 mg vitamin C; 185 mg calcium; 0 mg iron; 127 mg sodium; 267 mg potassium
  • Carbohydrate Servings:
  • Exchanges: ½ nonfat milk, 1½ other carbohydrate

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