Vanilla Creme Caramel

This is the kind of sophisticated treat people only expect to see at a fancy restaurant. Imagine your guests’ surprise when you serve it at your own dinner table! It’s rich, creamy, and silky smooth. Really, what more could you ask of a dessert?

Prep Time
20 minutes
Cook Time
35 to 45 minutes
Servings

For the caramel:

  • ⅔ cup (133 g) Redpath® Organic Granulated Sugar ⅔ cup (133 g) Redpath® Organic Granulated Sugar
  • ⅓ cup (80 ml) water ⅓ cup (80 ml) water

For the custard:

  • 2 1/4 cups (563 ml) whole milk 2 1/4 cups (563 ml) whole milk
  • ⅔ cup (133 g) Redpath® Organic Granulated Sugar ⅔ cup (133 g) Redpath® Organic Granulated Sugar
  • 2 whole eggs 2 whole eggs
  • 4 egg yolks 4 egg yolks
  • ½ tsp (3 g) salt ½ tsp (3 g) salt
  • 1 tbsp (15 ml) pure vanilla extract 1 tbsp (15 ml) pure vanilla extract

Instructions

Step 1

Preheat oven to 300°F (149°C). Have 6 ramekins prepared.

For the caramel:

Step 1

In a heavy-bottomed saucepan, evenly spread the Redpath® Organic Granulated Sugar over the bottom of the pan and add the water.

Step 2

Place pan over medium-high heat and bring mixture to a boil. Once the sugar begins to change colour, gently swirl to evenly distribute the sugar as it’s caramelizing; make sure not to stir with a utensil. Keep pot on the heat until the sugar turns a deep amber colour. Remove from heat.

Step 3

Immediately pour the caramel into the ramekins. Tilt each ramekin to ensure that the caramel covers the bottom of each. Place ramekins into a 9x13 inch (23x33 centimeters) baking dish. Set aside to harden; do not refrigerate.

For the custard:

Step 1

In a medium bowl, whisk together eggs and half of the Redpath® Organic Granulated Sugar.

Step 2

Meanwhile, in a heavy-bottomed saucepan, combine milk, the remaining Redpath® Organic Granulated Sugar and salt together.

Step 3

Stir milk mixture over medium heat until it just begins to boil.

Step 4

While whisking, slowly add a ladle of the hot milk into the egg mixture. Continue process until all of the milk is whisked together with the eggs. Strain mixture into a large measuring cup or bowl. Gently stir in the pure vanilla extract.

Step 5

Evenly divide the custard amongst the 6 ramekins. Place the baking dish into the oven with the 6 ramekins evenly-spaced apart. Fill the baking dish with boiling water, at least halfway up the sides of the ramekins to ensure the custards bake evenly.

Step 6

Bake for 35 to 45 minutes, or until the majority of the custard is set. When finished, the outside of the custard will be firm, but you will notice a quarter-sized section in the middle that still jiggles when shook.

Step 7

Carefully remove the baking dish from the oven. Allow to cool slightly until ramekins can be safely handled. Remove ramekins from the baking dish. Cool completely.

Step 8

Place into the fridge to chill; at least an hour or until cold. Run a sharp knife or small palette knife around the edge and invert the dessert onto a plate. If chilling longer than an hour, cover each cooled ramekin with plastic wrap before placing into the fridge.

Chef's Tip

*Use a light coloured pot when making caramel to accurately determine the colour of the caramelizing sugar.

*The custard can be made a few days in advance. Make sure to stir well before dividing into ramekins.

*Line baking pan/dish used for the bain marie with a kitchen towel to prevent ramekins from slipping around.

*Fully-made creme caramels can be prepared 2-3 days in advance, cooled completely, covered with plastic wrap and stored in the fridge.

*For a different flavour profile, infuse milk with cinnamon sticks, fresh herbs, or coffee beans when heating.

*Alternatively, taste can be changed by replacing the vanilla extract with a different flavour.