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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Creme Brulee

Recipe courtesy of Alton Brown

Crepes

Recipe courtesy of Alton Brown

Homemade Soft Pretzels

Recipe courtesy of Alton Brown

Popovers

Recipe courtesy of Ina Garten

Salted Caramel Pots de Creme

Recipe courtesy of Food Network Kitchen

Creme Caramel

Recipe courtesy of Gale Gand

Creme Anglaise

Recipe courtesy of Mary Bergin

Creme Caramel

Recipe courtesy of La Cabane Restaurant and Bar

Creme Brulee

Recipe courtesy of Mary Bergin

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories