I always make mine with 1 litre or 2 pints of milk. This will either make one big crème (make in a soufflé dish) or about 8 ramekins. Remember, what makes the crème set is the egg whites, what makes it creamy is the egg yolks.
First make your caramel. There’s nothing easier, 1 cup of sugar in a pan with half a cup of water and turn up the heat. The sugar dissolves, then starts to bubble then it will begin to turn golden brown.
You want to turn the heat off when it gets to this colour. If it gets too dark, the caramel becomes bitter and you’ll have to start again!
In a bowl mix together 8 whole eggs, 4 egg yolks and 1 cup or 7 oz of sugar. Pour the vanilla flavoured milk onto the egg mixture and beat well. These quantities for the eggs are those that Paul Bocuse gives in his recipe, but if that many eggs alarm you, then you can reduce to 5 whole eggs plus 3 yolks.
Reach for your ramekins or soufflé dish that are waiting quietly with the caramel and pour the cream mixture into each dish. Stand them in a deep tray with hot water coming half way up each ramekin or dish, this is a bain-marie, and pop into the oven.
As the cream slips into the dish it makes a nice sort of schloupy sound. Carefully remove the ramekin or soufflé dish and voilà ! You have a perfect crème caramel. Congratulations.
30 comments
Oh Sharon that looks delicious, I love Creme Brulee…
Thanks …
Hugs
Erna
It looks kind of like flan too! My husband loves it. We are having friends over on Friday, dessert will be pumpkin creme brulee.
Oh Sharon , I will have to make this on the weekend now. When we go out to dinner I rarely eat dessert but if there is a creme caramel or a brulee , I always order it. Love all the details you give , thankyou it makes it all the more easy.
Karyn x
Mmmm, I love crème caramel. I'm not brave enough to give it a try however, even though your instructions are very good and you make it sound so simple!
Hi Sarah Elizabeth – do not fear making this dessert. Not only do Sharon’s instructions make it sound simple, it IS simple! If you do not have ramekins or custard dishes, you can make it in a large oven safe dish with straight sides. Not as fancy as individual cups but just as delicious.
Here is an easy recipe for Creme Brulee https://www.facebook.com/121799077882266/photos/a.126131990782308.22153.121799077882266/262669947128511/?type=3&theater
my one and only favorite dessert!!
<3Cara
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Mon Ami … this is my all time fav …. if its on the menu 9/10 times that is what I will be ordering… thanks for sharing the recipe!xo HHL
P.S. I trying to coordinate a BlogPen Pal group , and I would love it if you would consider participating…I'm trying to match people in different countries together.
attitudeIVlife.blogspot.com
yum, yum, yummy…… looks absoluely delicious and I was just going to congratulate you on this wonderful series of photos when I found your reference to Pastrypal – but then I also found your last photo of the 'savings before the vultures came down….' LOL – delightful tasters and they don't make me any fatter!!! I am a crème brûlée fan 🙂
While that's looks really yummy I'm going to get fat if you keep showing us easy to make desserts because I eat them too!
Yummy. I like crème caramel, but I love crème brulée – the contrast of crispy sugar and divinely smooth custard is what does it.
I do make a coconut milk crème caramel for those who cannot have dairy and it is remarkably creamy and smooth, too.
OH!!! SO HUNGRY NOW! You have my mounth watering. That looks simply devine!
It is time to begin cooking.
Surprised I can reach the mouse, by that last shot I had completely melted off the chair just in anticipation of what they must taste like!! You lucky thing Sharon!!
Jeanne :))
One of my very, very favorite desserts. I'll try your recipe soon.
Oh my goodness here we go again – my husband is so pleased you keep doing these recipes!! Well as soon as I have made it I will feature it on my blog and let you know. It was one of my favourite deserts when we were in France as well as creme brulee!!
Jillx
If I told you that I have been sick, had a terribly sore throat and no appetite so my husband brought this home for me … twice ! … would you hate me?
🙂
I am impressed! This is so difficult to make! XX!
I'm so excited I have always wanted to make this as it is my all time fave. I always order it when I eat out. I was just saying to my husband the other day that we should try our hand at making creme caramel! Thanks for sharing your talent with us 🙂
And thank you dear friend for your well wishes on my bloggyversary. You are a treasure to me!!!
Ich liebe Creme Caramel! Danke für das Rezept!!!!
Ich wünsche Dir einen schönen Tag
und ganz viele liebe Grüße, Yvonne
this creme caramel reminded me of the equally tasting creme caramel that i at in one of the pastry shops when i was in dubai last year, the chefs there are some of the best in the world and offer some of the best cuisine you could ask for, too good looking, tempting me to eat it
OH! I want to try this!! I believe this was dessert I had in the restaurant after I visited Versailles!!
Where's my spoon????
OH Sharon… My favourite desert.. well creme caramel.. or creme brulee!!! I need a fix.. hheheh.. xxx Julie
Can't wait to come back home to have your good desserts !
Ella
xxxx
Since moving from Europe to the Caribbean, I've missed French cooking. Now I have a new favorite blog. Thank you.
Sharon, can you please tell me if you use large or extra large eggs and also if the egg mixture is strained before pouring it into the ramekins to remove any residue from the vanilla bean? Thank you for sharing this special recipe. I baked your Lemon Tart last week and it was delicious! Your Blog is wonderful and always a joy to read.
What a lovely tribute to a REALLy GREAT man. Thank you for sharing these memories and the recipe.
Sharon, you give no instructions for greasing or buttering the mold, before pouring in the caramel. When I invert it, the caramel often sticks to the pan and doesn’t come out. Any thoughts??
I am going to give it a go , using the 8 eggs. they look so good.
Definately an icon. Thanks for sharing the recipe. This version looks wonderful. I will make it this weekend.
Love it! I’m from the Caribbean and we call it flan. I make mine with 5 whole eggs, 1 evaporated canned milk, 1 cup of granulated sugar and vanilla bean pod seeds. Place in blender , pour over caramel mold. Caramel: the same, but no water. Cook in a double boiler on the stove top or oven at 350° Bain-Marie. 45 -55 min .