Recipe courtesy of Barbara Lynch
Show: Cooking Live
Save Recipe Print
Total:
2 hr 25 min
Prep:
25 min
Cook:
2 hr
Yield:
6 servings

Ingredients

Directions

In a heavy-bottomed saucepan, over medium heat, cook the sugar, water and vanilla bean until it turns a deep caramel color. Swirl pan to color evenly, do not stir. 

When caramel in color, turn off the heat and slowly add milk and cream. Be careful, it will splatter. If caramel hardens, turn on the heat and stir until harden caramel dissolves and the mixture boils. Once it reaches a boil, remove from the heat. 

In a bowl, mix yolks, salt and vanilla extract. Slowly temper in caramel mixture, adding a small amount at a time, to prevent yolks from scrambling. Mix to combine, then strain through a fine mesh strainer. 

Fill 6 (4-ounce) ramekins with the creme mixture. Place them in a high-sided baking dish and fill baking dish 1/2 full with boiling water. Bake in a preheated 325 degree oven for about 25 minutes or until set. The middle should jiggle slightly. Remove, let cool and refrigerate.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Chocolate Pots de Creme

Recipe courtesy of Food Network Kitchen

Creme Brulee

Recipe courtesy of Alton Brown

Creme Brulee

Recipe courtesy of Ina Garten

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Pot Roast

Recipe courtesy of Alton Brown

Easy Caramel Sauce

Recipe courtesy of Ree Drummond

Company Pot Roast

Recipe courtesy of Ina Garten

Pico de Gallo

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword