Aug 11, 2007

Creme Caramel -又驚又喜的First Try-

First time making this,
I burned myself and cut myself throughout the process,
But at the moment when I poured the creme caramel out of the ramekin,
I couldn't resist but "wuahhhhh" to myself.
(Didn't think it'll turn out this great!)

Creme Caramel (First Try)-

Ingredients (For a Big One)-

2 eggs
1 cup heavy cream
1/2 cup half and half
1/2 tsp. vanilla extract
3 tbls. sugar
1 tbls. water
Berries (for garnish)

(I used organic sugar, organic vanilla extract, and organic eggs. Just trying to be healthier)
(I was supposed to use milk, but I thought thicker the better so I ended up using cream. The result? Yum!)


Preheat the over to 325 degree Fahrenheit.

First beat the eggs, cream, half and half, and vanilla extract together.

In another pan, dissolve the sugar in the water, and turn into medium heat.
The sugar will start to caramelize (turning yellow and then dark brown), keep stirring it and quickly pour into the ramekin.
Tilt the ramekin in order to even out the caramel all over the bottom.

Pour the egg mixture into the ramekin.

Prepare a baking pan and put the ramekin in the middle.
Pour in hot water inside the pan till half way to the ramekin.

There it goes to the oven, I baked it for nearly 50 minutes because I was using this huge ramekin.
Just check it sometimes by poking a knife into the creme caramel, if the knife comes out clean, that means it's ready to go.

Set it aside for one hour, and transfer to the fridge for at least 4 hours or overnight.

How to Serve?

Run the knife along the edge and place a plate on top of the ramekin.
Now turn the whole thing upside down and your creme caramel should pops out immediately.
Mine refused to pop out that easily so I was shaking the whole thing carefully for 10 seconds.
Garnish with berries if desired.

Cindy's Rating (for the first try): 7


  1. Oooh, that looks good! Where did you find a ramkin that big?

  2. Yum! I must admit, I was skeptical at best the first time I made crème brûlée. Turns out making these custards aren't so bad once you do them a couple times... and they always impress! I'll have to try making them with runny sugar on the bottom instead of crispy sugar on top next time.


  3. To Christima:

    I got that giant ramkin from Williams Sonoma. You can find the store near you on their website.

    Ps. I think the creme caramel will look bigger once it pops out the ramkin though, that might be one of the reason why it looks so big!

  4. To Joel:

    Thanks for the comment~
    Next time I'll try the crispy sugar on top (creme brulee), but I need to find a torch first~!

    Keep up the good work!

  5. Hi, I also made a creme caramel last night! It just happened that I do googling and found you. Nice meeting you!

  6. 卡珞~
    Nice meeting you too!
    Hope this recipe helped!!