Crème caramel
A smooth vanilla custard with caramel syrup, baked slowly in a water bath. A family dessert, best served cold.
Classic method
Ingredients
- 1 l milk
- 7 eggs
- 200 g sugar for the caramel
- 200 g sugar for the custard
- 2 sachets vanilla sugar
- Hot water for the water bath
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How to make it
- Get two ovenproof saucepans that fit one inside the other. The large one will hold the water, and the small one the custard.
- Melt 200 g sugar in the small saucepan until it turns from copper to brown. Carefully swirl the pan to spread the caramel over the bottom and sides.
- Pour the litre of milk into another bowl. Add the 7 eggs one at a time, beating after each one. Stir in 200 g sugar and the 2 sachets of vanilla sugar.
- Pour the mixture into the saucepan with the caramel. Set the small saucepan inside the large one and pour hot water into the outer pan, to about halfway up the small one.
- Bake at a low heat for an hour and a half. The custard should be set at the edges and wobble slightly in the centre.
- Let it cool, then keep it in the fridge for at least 4 hours. Gently loosen the edges and turn it out onto a deep platter that will hold the caramel syrup.
Estimated nutritional values*
Per serving: 1/10 of the batch
- Energy
- approx. 275 kcal
- Protein
- approx. 7,9 g
- Carbohydrates
- approx. 46,1 g
- Fat
- approx. 6,9 g
Whole milk; 7 eggs: 350 g edible part; 2 sachets vanilla sugar: 16 g. Includes all the caramel and syrup in the pan.
Frequently asked questions
How do you bake crème caramel in a water bath?
Set the saucepan with the custard inside a larger ovenproof saucepan. Pour hot water into the outer pan to about halfway up the custard pan.
When do you turn out the crème caramel?
Let the custard cool, then keep it in the fridge for at least 4 hours. Loosen the edges and turn it out onto a deep platter that will hold the caramel syrup.
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