If you’re having some friends over for dinner and want to wow them with a great dessert, if you want to do something special for your valentine or if you want to treat yourself to something sweet, try our recipe for crème caramel.
This recipe comes from George Brown College's Baking Arts course within our continuing education programs.
Yield: 12 four-ounce ramekins
Ingredients
Caramel
- 2 cups (400 grams) sugar
Custard
- 8 whole eggs
- 1 cup (200g) sugar
- 2 teaspoons (10 millilitres) vanilla extract
- 1 litre whole milk
Method
- To make the caramel, place a high-sided pot on the stove on high heat. Add the 400 g sugar. Stir continuously with a wooden spoon until all of the sugar is melted and turns a golden brown. Do not be alarmed if the sugar looks lumpy—all of the lumps will melt as the sugar caramelizes. Be very careful as the sugar is very hot.
- Immediately remove the pot from the heat and pour a small amount of caramel into the bottom of 12 four-ounce ramekins. Work quickly so that the sugar does not burn as you pour. Let the sugar in the ramekins cool completely.
- To make the custard, preheat the oven to 350˚F. Whisk together the eggs and sugar until blended. Add the vanilla and milk slowly while whisking. Mix just until incorporated.
- Pass the custard through a fine-mesh sieve to remove any lumps.
- Divide the custard evenly into the ramekins.
- Set the ramekins in a large roasting pan. Pour water into the roasting pan, around the ramekins, until it comes halfway up the sides of the ramekins.
- Bake the custards in a water bath until the custard is just set and jiggles when gently shaken, about 40 minutes.
- Cool the custards in the water bath and then chill in the refrigerator. When ready to serve, run a thin paring knife around the outside of the ramekin. Invert the custard onto a plate and tap gently to release from the ramekin.
Learn more about George Brown College’s Chef School and Continuing Education culinary courses.
