Creme Caramel
Servings
64 oz ramekins
Servings
64 oz ramekins
Ingredients
To make Caramel:
To make Custard:
  • 50g sugar
  • 500ml Milk or 35% whip cream(If you want the creme caramel to turn out to be rich and smooth, then use whip cream. My friend likes to use whip cream.)
  • 1teaspoons Vanilla
  • 5 eggs(3 whole Eggs, 2 yolk only)
Instructions
To make Caramel:
  1. Dissolve the sugar for the topping in a saucepan, boil until it turns brown, add one spoon of water.
  2. Please be careful when pouring a spoon of water into the sugar, the water will splash.
  3. Pour the syrup to ramekins, set aside.
To make Custard:
  1. (A) – Pour milk/whip cream and sugar into saucepan, stir it until you start to see small bubbles then turn the heat off.
  2. (B) – Beat the Eggs with vanilla in a large bowl
  3. Pour (A) into (B) slowly, whisk it into the egg mixture. Sift before pouring into ramekins.
  4. Place Ramekins in large roasting pan, pour enough hot water to come halfway up the sides of the ramekins
  5. Bake the creme caramel for about 20 minutes in 350 degrees
Recipe Notes

Enjoy!