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Creme Caramel

  • Prep:
  • Total Time:
  • Servings: 8
Creme Caramel

Photography: Bryan Gardner

Ingredients

  • 1 1/2 cups sugar, divided
  • 3 cups whole milk
  • 2 large eggs plus 3 large egg yolks
  • 1/8 teaspoon fine salt
  • 2 teaspoons pure vanilla extract

Directions

  1. Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.

  2. In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.

  3. Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.

  4. With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.

Reviews (1)

  • WilliamHarold 5 Apr, 2013

    Not a review, but a question. Can this be made using a lactose free milk or other non-dairy milk (soy, almond, etc.)?

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