Crème Caramel – A small batch

June 14, 2011 at 1:03 pm Leave a comment

creme-caramel

1/4 cup + 1/3 cup sugar, divided
1 tablespoon water
1 egg
1 cup milk
1/2 teaspoon vanilla extract
4  4-ounce ramekins

Preheat oven to 350°

Caramel
In a heavy-bottom saucepan heat 1/3 cup sugar and water over medium until melted and a light caramel colored, swirling pan occasionally
immediately pour caramel into ramekins and set aside

Custard
Whisk together eggs, and remaining 1/4 cup sugar until well blended
whisk in milk and vanilla
pour custard mixture into ramekins

Place filled ramekins into hot-water-filled roasting pan
bake 35-40 minutes or until center of custard is just set
remove ramekins from water/roasting pan and cool completely
cover with plastic wrap
refrigerate 4 hours or until custard is well chilled

Loosen the custard from the ramekin with a small spatula, paring, or butter knife run along the edge
invert onto a plate and serve

These are great made in small mason jars for brown bag meals as well.

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Entry filed under: Desserts, For One or Two, French, Popular Ethnic Dishes. Tags: .

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