Crème Caramel Recipe


– 3 egg – 3 egg yolk – 2 ½ cups whole milk – ½ cup granulated sugar – ¼ tsp vanilla bean powder, or 1 tsp vanilla extract For the caramel sauce – ⅔ cup granulated sugar – ⅓ cup water


Preheat the oven to 350°F. Gather 6 (6 oz.) ramekins. Set a kettle of water on the stove to warm up until boiling.

Meanwhile, prepare the egg batter. Whisk the eggs, egg yolks, and sugar together until well-blended.

Warm the milk over the stove over medium-low heat, add vanilla bean powder if you’re using that.

Very slowly stream the warm milk into the egg batter, whisking the egg batter as you do.

Create your caramel sauce by adding the sugar to a stainless steel saucepan(if you don’t have one, just use what you have).

Remove the sauce from the heat and immediately distribute it among your ramekins, giving each ramekin a quick swirl to distribute the sauce along the bottom of each dish.