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:

  1. Preheat oven to 300°F.

 

  1. 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.

 

  1. 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:

  1. In a large bowl, pour in the evaporated milk and microwave for 90 seconds and then another 90 seconds.

 

  1. 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.

 

  1. Pour the custard filling into the round cake pan, heatproof dish or individual ramekins covering the caramel.

 

  1. 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.

 

  1. Place the smaller round cake pan or individual ramekins into the larger cake pan or heatproof dish that has been filled halfway with water.

 

  1. 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.

 

  1. 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.

 

  1. To serve, run a knife around the dish to loosen the custard. Invert the custard onto a serving dish.  Serve chilled.