Creme Caramel
Total:
5 hr 10 min
Active:
10 min
Yield:
6 servings
Level:
Intermediate
Total:
5 hr 10 min
Active:
10 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

In a large heavy saucepan, combine all but 1/2 cup of the sugar with 2 cups of water and bring to a boil over high heat. Reduce the heat to medium and simmer, without stirring, until thick and amber in color. When caramelized, remove from the heat and divide among 6 individual crème caramel cups or ramekins. Let caramel cool to room temperature.

Preheat the oven to 350 degrees F.

In a medium bowl, combine the remaining 1/2 cup sugar, milk, lemon zest, vanilla, food coloring, and eggs, and mix very well. Pour this mixture into the cups or ramekins; fill each until nearly full.

Place the creme caramel cups into a large baking dish. Make a water bath by adding water to the dish so that it comes about halfway up the sides of the cups. Bake for 45 minutes. Carefully remove from the water bath, let cool to room temperature, and then refrigerate until completely chilled before serving.

Categories:

IDEAS YOU'LL LOVE

Herb Coeur a La Creme

Recipe courtesy of Ina Garten

Caramel Sauce

Recipe courtesy of Ina Garten

Easy Caramel Sauce

Recipe courtesy of Ree Drummond

Creme Caramel

Recipe courtesy of Food Network

Creme Caramel

Recipe courtesy of Sebastien Thieffine

Creme Caramel

Recipe courtesy of Gale Gand

Creme Caramel

Recipe courtesy of Robert Irvine

Creme Caramel

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking