Creme Caramel Recipe

How to make it

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• I use a microwave to make the caramel and to scald the milk. Shove it in the oven after a few easy steps and you end up with the perfect crème caramel. I have been making this for years. It worked brilliantly when I lived alone, when I was a couple and then when I turned into a family.
• There are a few preliminary, preparatory steps to take, they’re easy and you can do them with a cup of coffee in your hand.
• Boil a kettle of water, we will need the water for the water bath the custard will bake in.
• Find a casserole dish that will hold 4 ramekins and set it on the counter, with the ramekins inside.
• For the caramel
• Put ½ cup sugar in a 2 cup (Pyrex) measuring cup with 2 Tbsp water.
• Microwave on high for 3 minutes. As microwave power varies, you want to cook the sugar until the water boils off and the sugar turns a lovely pale, caramel color. If you use the clear glass cup, you can easily see as the color changes. It happens quickly so no dawdling or talking on the phone. Stand with your cup of coffee and watch it.
• Remove it carefully, it’ll burn you badly, and divide it evenly between the ramekins.
• Scald 1 cup of milk; I scald it in the microwave. Scalding merely means to bring the milk to slightly below the boiling point. I’ll be honest, I have no idea what the scalding actually does to the milk but I’ve been scalding it forever so that’s what we will do. You should see small bubbles around the edge of the milk with the slightest wisp of steam from the top. In my microwave, it takes exactly 90 seconds.
• In a bowl combine the egg, sugar, salt and vanilla. Whisk together and slowly add the scalded milk. Divide the custard mixture evenly between the caramel-lined ramekins.
• Add the recently boiled water to a level half way up the sides of the ramekins and bake in a 350 degree oven for 25-30 minutes, until the custard is just set. If it barely jiggles and if you slip a very tiny knife into it, it should come out clean.
• Carefully remove the ramekins from the casserole dish and chill in the refrigerator, it might take up to 2 hours.
• Turn the crème caramel out onto a plate or eat it straight from the ramekin. Cover them when they are cool and eat at will. There’s only the 4 so you won’t waste any, didn’t invest any real working time and it total cost was a little bit of sugar, 1 cup of milk and 1 egg. It’s impressive to make for company and it’s a lovely thing to make for yourself, or your family. As well, it’s a pretty sweet dessert for virtually nothing.