This incredibly delicious custard literally melts in your mouth. It’s best served chilled which means it’s perfect after a heavy or spicy meal. I thought surely Crème Caramel was far too complicated for me to deal with when throwing a dinner party until I finally watched my mom in the kitchen. I recall saying “That’s it?” Below is my mom’s easy recipe which can be made a day ahead of serving.
Ingredients:
Caramel:
- ¼ cup sugar
- 1 tbsp water
Custard:
- 1 can evaporated milk
- 3 eggs
- ½ tsp vanilla
- 3 tbsp sugar
Directions:
For the Caramel:
- Preheat oven to 300°F.
- In a small saucepan, over medium heat, combine the sugar and water. Swirl around the saucepan periodically until the mixture has turned into a golden-brown colour.
Note: Remove from heat immediately after the colour has changed or it will burn and turn into a dark brown colour with a bitter flavour. If this occurs, start again.
- Remove from heat and pour into a round 6” cake pan, heatproof dish or equally into 4 individual ramekins and swirl around to cover the bottom. Set aside.
For the Custard:
- In a large bowl, pour in the evaporated milk and microwave for 90 seconds and then another 90 seconds.
- Meanwhile, in a mixing bowl, add 3 eggs and use a handheld blender to blend. Then add the vanilla and sugar and blend again. Add the warm evaporated milk and blend again.
- Pour the custard filling into the round cake pan, heatproof dish or individual ramekins covering the caramel.
- In a large baking pan, such as a round 10” cake pan or if using ramekins then a rectangular 9” x 13” heatproof dish, fill halfway up the sides with water.
- Place the smaller round cake pan or individual ramekins into the larger cake pan or heatproof dish that has been filled halfway with water.
- Bake for 40 to 55 minutes.
Note: The custard is ready when the liquid has turned into a solid but is still soft to the touch.
- Once baked, remove from oven and set aside for about an hour. Then cover with plastic wrap and place in the fridge for at least 3 hours or overnight to properly set and chill.
- To serve, run a knife around the dish to loosen the custard. Invert the custard onto a serving dish. Serve chilled.