Creme Caramel Recipe

A Very Easy French Dessert Recipe

These days, you can buy creme caramel in the grocery store. But why do that when it is so easy to prepare at home? You probably already have on hand the ingredients to make this creme caramel recipe. All you need is sugar, milk, eggs, and vanilla. The only inconvenient thing is that you really do have to make it ahead of time. The crème has to completely cool before you are able to remove it smoothly from the ramekin in which it cooks.

By placing the caramel in the bottom of your cooking dish, and turning the creme over when it has completely cooled, you get a creme renversée. And Fun Too!

Ramekin, oh Ramekin

Crème renversée au caramel

• 1 1/3 cup sugar, divided
• 3 cups milk
• 1 teaspoon vanilla
• 4 large eggs

In another saucepan, heat the milk with the other 2/3 cup sugar until it reaches a boil. Stir in vanilla. In a sturdy bowl, beat the eggs until light. Whisk in the hot milk, slowly at first to avoid coagulating the eggs. Whisk to completely mix.

Pour (or ladle if that works better for you) the milk mixture into the ramekins on top of the caramel. Place all 6 ramekins in a large oven proof dish. Fill the dish with water to about 2/3 the height of the ramekins.

Carefully place in 300° oven. Bake for 40 minutes to an hour (baking time can depend on the dishes used). The water should not boil during baking. The creme is done when it has set, which you can verify by inserting a knife.

Allow the cremes to cool completely, then cover with plastic wrap and refrigerate in their ramekins until serving time. To serve, run a knife along the outside of each creme, than turn over onto a dessert plate.

Makes 6 servings.

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