Professional Baker Teaches You How To Make CRÈME CARAMEL!

milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories, while whole milk is often more affordable.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar can be cheaper.

Break 2 whole eggs into a bowl and separate out 2 yolks.

Add 6 tablespoons of sugar to the eggs and whisk together.

Measure out 2 cups of 2% milk and add it to the egg mixture.

Add 1 teaspoon of vanilla extract and a pinch of salt, then stir.

Strain the custard mixture to ensure a silky texture.

In a saucepan, combine 1/2 cup of sugar and 3 tablespoons of water, adding a squeeze of lemon juice.

Heat the sugar mixture on high until it reaches a medium amber color, then pour into the bottom of 4 ramekins.

Pour the custard mixture over the cooled caramel in the ramekins, trying to minimize air bubbles.

Cover the ramekins with a paper towel to remove any remaining air bubbles.

Place the ramekins in a large roasting pan and fill the pan halfway with boiling hot water.

Preheat the oven to 300°F (150°C).

Cover the roasting pan with foil to hold in heat.

Bake for 30-35 minutes, checking doneness with a skewer.

Once cooked, remove the ramekins from the water bath and let cool to room temperature before refrigerating for 3-4 hours.

To serve, run a palette knife around the edges and invert onto a plate, allowing the caramel syrup to flow out.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens