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.

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F.

  • Combine 1/2 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 3/4-cup ramekins and tilt the ramekins to coat the bottom and sides evenly.

  • 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.

  • Lightly whisk whole eggs, egg whites, the remaining 1/3 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.

  • 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.

  • Transfer the ramekins to a rack and cool. Cover and refrigerate until chilled, at least 1 hour or for up to 2 days.

  • To serve, run the tip of a small knife around the edge of the mold and invert onto a plate.

Nutrition Facts

196.7 calories; protein 9.1g 18% DV; carbohydrates 35.4g 11% DV; exchange other carbs 2.5; dietary fiberg; sugars 35.3g; fat 1.7g 3% DV; saturated fat 0.6g 3% DV; cholesterol 64.5mg 22% DV; vitamin a iu 263.7IU 5% DV; vitamin c 0.5mg 1% DV; folate 14.6mcg 4% DV; calcium 184.6mg 19% DV; iron 0.5mg 3% DV; magnesium 20.6mg 7% DV; potassium 267.4mg 8% DV; sodium 126.7mg 5% DV; thiamin 0.1mg 5% DV.