Creme Caramel

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I just tried this recipe for a mini Mother's Day Fiesta at my dad's office for the ladies. I must say..i had some leftover filling so i drank it & it was good!! Tasted somewhat like Ponche De Creme-a popular drink at Christmas time in my country. Anyway this recipe came out really good for my first time using a water bath: Very proud of myself! Great work Alex:
Niala<3

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It tasted like eggs. I could not even taste caramel, just eggs. I would not recommend this to people who do not like their desserts to taste like eggs.

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Oven temperature was way too high. After 35 minutes of baking my creme caramel puffed up like a suffle. This is probably why others said theirs came out gritty. Tried it again, this time at 275 degrees and they were done after 40 minutes. Much better turnout!

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We thought Alex's recipe was wonderful. When one consider's that most Creme Caramel recipes call for more eggs and heavy cream, we felt we were eating a delicious Creme Caramel without the guilt of heavy cream and more eggs. I must admit, being a sugarholic, I increased the sugar to one cup for the custard which didn't make it to sweet for my family. The cook just has to judge what their family would like tweaked a bit.
The turbinado sugar really bumped up the flavor of the caramel.

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I love this show...I love her food....she and Anne Burrell are the best ' things' on Food Network..
But...I wish food network had one of those calculators that All Recipes has..where if you want to raise or lower the amount, you put in the number of servings you want and it re-makes the
recipe amounts for that. It's a wonderful system. Thanks again, Alex and Anne.
Barbara

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Absolute classic recipe!!!!!!!!! AMAZING......... I can't wait to make this again and again and again.
Thank you.......

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I tried this Creme Caramel recipe today. It was delicious....but what is the process for reheating leftovers, so that the caramel will be melted again? Also,althought I followed this recipe, exactly, I found my caramel to be gritty, what caused this, overcooking the caramel?

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can u use anything else for the turbinado sugar?

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It tasted a little egg-y...maybe it's supposed to? It still tasted great though. Next time, I'd try maybe one less egg, and also add a little lemon zest and/or a little bit of whiskey to minimize the egg taste.

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I tried this last night for dessert, my husband just loved it. I felt like I had browned the carmel a little too much and will watch it very close next time, but everything set up very nicely. Really good and very pretty on a nice dessert plate.