There are many classic French foods found throughout the world, no more than a Creme au caramel - also known as caramel creme. This soft and unusual dessert is a show stopper for a dinner party but is equally at home on the tea table.


Not only mellow, sophisticated, and versatile; This classic bistro can be made up to one day before. Served in an impressive artificial caramel pool, there is no need for decoration other than an attractive plate.

  • 1 cup of sugar (rubbed, divided)
  • 2 cups of milk
  • 2 cups of thick cream
  • 8 big eggs
  • 1/4 teaspoon of salt
  • 1 1/2 teaspoons of vanilla extract


  1. In a medium saucepan over medium-low heat, melt and 1/2 cup caramel sugar. Beat the pan occasionally to stir the sugar and evenly distribute the color. The sugar is caramel when it changes the uniform brown color. Note: Pay attention to this process very carefully, you cannot just leave, because it can capture very quickly and move from beautiful golden gold in a few seconds.As for dividing caramel between 8 ramekin that are hard-pressed.Caramel swirls inside each ramekin to coat the sides and bottom completely. Set the ramekin in a pan in 1 1/2 inches to 2 inches.
  2. Heat and oven to 325F.
  3. In a clean pan over low heat, stir the milk and cream until it starts to burn, about 5 to 7 minutes. Don't allow the liquid to boil or boil at any time. Remove the pan from the fire.
  4. Mix well 1/2 cup sugar and eggs. Let the sugar mixture rest for 5 minutes. Slowly add 2/3 cups of hot cream mixture to the egg, continue whisking. Stir constantly, add hot eggs and cream to the hot cream in the pan. Add salt and vanilla extract.
  5. Pour the hot cream mixture with the liver into ramekin. Pour boiling water into the pan while holding the ramekin until the surface of the water reaches half the side of the ramekin. Bake the custard for 30 to 35 minutes, until the custard has been set. (Overcooking will remove the delicate texture that is very tasty.) Remove it from the oven and let it cool down in a tub of water for 5 minutes. Remove from water and cool the custard at room temperature for 20 minutes.
  6. Run an offset spatula or butter knife around the edges of each ramekin and turn the custard over to the serving plate. Serve at room temperature or chill until a day before serving.

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