Crème caramel

By Jessica McGovern
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  • 1-1/3 cup (320 milliliters) sugar, divided
  • 1/2 cup (120 milliliters) water
  • 1-1/2 cups (360 milliliters) milk
  • 1 cup (240 milliliters) heavy cream
  • 1-1/2 teaspoons (7.5 milliliters) vanilla extract
  • 2 eggs
  • 3 egg yolks
  • 1/8 teaspoon (0.5 milliliters) salt


  1. Preheat the oven to 285 F (140 C). In a saucepan, add 2/3 cup (160 milliliters) sugar and water. Cook, boiling, until mixture is reduced and amber in colour. Pour sugar mixture into ramekins and let cool. Place ramekins in a baking tray filled with a few inches of water. Add milk, cream, and vanilla to a separate saucepan. Cook over low to scald milk. In a separate bowl, whisk together eggs, egg yolks, remaining sugar, and salt. Gradually add milk mixture to egg mixture and whisk to incorporate. Strain. Pour into ramekins, leaving a one centimeter space at the top. Bake for 40-45 minutes, or until slightly wiggly but not runny. Remove and let cool completely. To serve, run a small knife around the edges of the ramekins and flip over onto plates to release crème caramel.

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