[:en]Crème Caramel[:]

By Nicole Loretan​​ | on Saturday 11 February 2017​


Recipe Name: Crème Caramel
Category: Dessert
Servings: 10


Milk – 1 litre
Vanilla bean – 1 stick
Sugar – 120 grams for the centre; 200 grams for the caramel
Whole Eggs – 400 grams
Egg yolk – 100 grams


Pre-heat the oven to 140◦ C

Prepare 10 ramequin molds and 1 deep sheet pan

  1. In a sauce pan caramelize the sugar until it reaches a medium-dark caramel colour.
  2. Divide the caramel evenly between the ramequin moulds and set aside.
  3. Split the vanilla bean in half lengthwise and place in the sauce pan. Add the milk and sugar then bring to a boil.
  4. Remove from the heat and scrape out the seeds from the vanilla bean.
  5. In a separate bowl, whisk the eggs lightly. Add the milk slowly and be careful not to cook the eggs when pouring in the warm milk too quickly.
  6. Pour the milk and egg mixture evenly into the ramequin moulds.
  7. Prepare a water bath by laying a paper towel or newspaper in the bottom of the sheet pan, then place the ramekin moulds in the pan.
  8. Fill the pan with water until the water rises halfway up the ramequin moulds.
  9. Bake at 140 degrees Celsius for minutes and watch that the water in the pan never comes to a boil.
  10. Remove from the pan from the oven and take the ramequin moulds from the water.
  11. Cool the creme caramels then refrigerate.
  12. Once chilled, run the blade of a knife around the ramekins, invert and serve cold.

We hope you enjoy! When you try out the recipe, let us know on Facebook or Instagram with the hashtag #ACACrecipes



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