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🍰 Prepare Creme Caramel in a Water Bath

212 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Put 50 grams of sugar and 2 tablespoons of water into a small saucepan.
  2. 2. Let the sugar caramelize while stirring until it turns golden brown.
  3. 3. Pour the hot caramel syrup immediately into 6 heatproof molds with a capacity of 125 to 150 milliliters.
  4. 4. Gently swirl the molds to distribute the syrup evenly across the bottom.
  5. 5. Preheat the oven to 180 degrees Celsius.
  6. 6. Put milk, a pinch of salt, and the remaining sugar into a saucepan.
  7. 7. Slice a vanilla pod lengthwise and scrape out the seeds.
  8. 8. Add the vanilla seeds and the empty pod to the milk.
  9. 9. Heat the milk slowly and bring it to a brief boil.
  10. 10. Remove the saucepan from the heat.
  11. 11. Whisk the eggs well in a separate bowl.
  12. 12. Fish out the vanilla pod from the milk and discard it.
  13. 13. Pour the warm milk into the eggs in a thin stream while stirring constantly.
  14. 14. Pour the milk-egg mixture into the molds over the caramel layer.
  15. 15. Place the molds into a large baking dish.
  16. 16. Pour hot water into the baking dish until it reaches a height of about 1.5 centimeters.
  17. 17. Place the baking dish in the oven on the middle rack.
  18. 18. Bake the Creme Caramel for 20 to 30 minutes until set.
  19. 19. Remove the molds from the oven and let them cool down.
  20. 20. Place the molds in the refrigerator and let them chill for at least 6 hours.
  21. 21. Dip the bottom of the molds briefly into hot water to release the cream.
  22. 22. Gently loosen the cream from the edges with a knife.
  23. 23. Invert the Creme Caramel onto a plate.

Nutrition per serving