Creme Caramel

It’s done, it’s over. I just finished my week-long B-day celebrations…I turned 40 and I capped off the week with having some good friends over for a barbecue.

The day (and food) all turned out well but I’m a bit tired from my Saturday night hearty imbibing!

I’m glad I chose foods that I were familiar with and dishes that could be made ahead or not too time consuming.

I chose to give my guests some Creme Caramel for dessert. I can’t say the greeks invented it but it’s surely in the greek repetoire of food.

Creme caramel is very easy to make and almost foolproof…temper your milk and egg/sugar mixture and have a watchful eye your your caramel and you’re rockin’!

Creme Caramel (12 – 3 inch Ramekins)

  • 5 cups scalded milk
  • 2 tsp vanilla extract
  • 200 g sugar
  • 4 eggs
  • 8 egg yolks
  • 1 cup sugar
  • 2 tbsp water
  • Preheat the oven to 350 degrees Fahrenheit.

  1. Put the eggs and the 1 cup of sugar in a stainless steel bowl and mix them. Put the milk in a small saucepan and add your vanilla. Over a medium-high heat, bring the milk to just below a boil. Remove it from the heat. Pour the milk over the egg mixture stirring while you do so. Mix well. Let the mixture cool.
  2. Meanwhile, make your caramel. Put the sugar (200 gr) and the water in a small non-stick pan over a high heat. Wait until the sugar caramelizes and turns a nut-brown colour (colour of a penny). Remove the pan from the heat and pour a small amount of the caramel into the bottom of each ramekin. Allow it to set.
  3. Pour the custard mix over the caramel in each ramekin. Cook in a bain-marie filled half way with water. When cooked let the creme caramel rest in the refrigerator over night, then unmold them by running a knife around the edge, placing the plate on top then inverting the custard onto the plate.

© 2007,
Peter Minakis

. All rights reserved.

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10 Comments for “Creme Caramel”

Ferdzy

says:

Oh Peter, what a beauty. I think flan, okay okay creme caramel, is probably my favourite dessert. Wow. Yum.

katiez

says:

I think every culture has something similar… at least those that grow wine. My personal opinion is that they had to figure out something to do with all of the egg yolks – the whites being used to fine the wine.
Whatever, I’m grateful someone invented it… Yours looks perfect!
Happy B-day!

Margarita Valli

says:

Great job with the dessert. It certainly looks like something to aspire to! Happy 40th birthday by the way young’un… but, I have you beat at 49!

toni

says:

First time visiting your post, and I’m ready to lick the screen! Happy Birthday! I can see that you celebrated it by living well.

meryem

says:

Hi Peter,

I just wanted to tell you that your blog is my favourite ever, and that everyday I check what new culinary marvels you have published.

Thanks for sharing your passion and knowledge with us.

Cheers,
Meryem

says:

Hi Meryem and thank you so much for taking the time to read my blog and especially for your very kind words. I’m delighted to hear you’re a regular reader and I always try my best with recipes, photos and stories.

All I ask is to keep on spreading the word…tell people about the site.