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.


Recipe Summary

2 hrs


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

197 calories; protein 9.1g; carbohydrates 35.4g; sugars 35.3g; fat 1.7g; saturated fat 0.6g; cholesterol 64.5mg; vitamin a iu 263.7IU; vitamin c 0.5mg; folate 14.6mcg; calcium 184.6mg; iron 0.5mg; magnesium 20.6mg; potassium 267.4mg; sodium 126.7mg; thiamin 0.1mg.

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