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Crème Caramel

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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.


Crème Caramel Recipe

Makes: 6 servings

Active Time:

Total Time:

Preparation

  1. Preheat oven to 325°F.
  2. 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.
  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 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.
  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

Per serving: 197 calories; 2 g fat (1 g sat, 1 g mono); 73 mg cholesterol; 35 g carbohydrates; 9 g protein; 0 g fiber; 131 mg sodium; 272 mg potassium.

Nutrition Bonus: Calcium (18% daily value), Selenium (17% dv).

Carbohydrate Servings: 2

Exchanges: 1/2 nonfat milk, 1 1/2 other carbohydrate



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Recipe Categories

Type of Dish
Desserts, other
Main Ingredient
Eggs
Ethnic/Regional
American
Preparation/ Technique
Bake
Meal/Course
Dessert
Ease of Preparation
Moderate
Total Time
More than 1 hour
Servings
6

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