Homemade Crème Caramel

February 1, 2014


Homemade Crème Caramel | Au Petit Goût

If you wonder when I have been, I can tell you with excitement, working on giving Au Petit Goût  a fresh look.  I’ve also been in my kitchen. This very cold (and powerful) winter has kept us inside for days, allowing me to devote a great deal of time to cooking. For some time, I envisioned creating a fresh and clean online space, where my inspired recipes ‘recetas’, cookbooks and photography could find an uncluttered and intimate page.  Where every detail is easily captured, with inspiring recipes leading to good food.

Julia Child used to say: ‘You don’t have to cook fancy or complicated masterpieces, just good food from fresh ingredients’. I fondly believe in those words. Quality kitchen begins with the best ingredients we can find. You and I know it.

So I was finally able to build a new page. I’m satisfied with the results and I cannot wait for you to see what is coming!

I hope you like it as much as I do!

Homemade Crème Caramel | Au Petit Goût

Homemade Crème Caramel and A Fresh Look!
 
Cook time
Total time
 
I got this recipe from my mother-in-law.
:
: Dessert
: Spanish
Serves: 6
  • 4 organic eggs
  • 2 cups of whole milk
  • 2 tbsp of organic condensed milk
  • 1 tbsp vanilla extract
  • Caramel:
  • 1 cup of granulated sugar
  • ⅓ water
  1. Preheat the oven to 350 degrees F. Place ramekins au bain marie. In a pan, combine the sugar with the water, heat until it forms a syrup. Increase heat and stir until caramel gains an amber color. Remove from heat and divide caramel evenly between the 6 ramekins. Caramel should be in the bottom of each ramekin. Set aside. In a bowl, whisk eggs and vanilla. In a medium bowl, over medium heat bring the milk to a gentle simmer. Add condensed milk and pour it slowly over the egg mixture, whisking to blend. Distribute evenly between the 6 ramekins. 40 to 50 minutes. Let them cool and then refrigerate until serving.

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