Creme Caramel





Introduction: Creme Caramel

This is one of my favourite desserts, and in my opinion the best pudding in the world. It may appear complicated to make at first, but in fact it's very easy. You will need:

For the caramel sauce:
- 100 grams of sugar
- 100 milliliters of water

For the pudding:
- 0.5 liter of milk
- 115 grams of sugar
- a few drops of vanilla extract
- 2 whole eggs
- 4 egg yolks

Utensils needed:
- sauce pan
- sieve
- mixing bowl
- measuring cup
- 4 small pots
- oven dish, large enough for the pots
- oven

Step 1: Make the Caramel

Put the sugar and water in a sauce pan, put it on low heat and stir until everything has dissolved. When it has, turn the heat up and don't stir anymore. This is very important, since stirring may cause the sugar to recrystalize.
When the sugar solution boils, it will form a syrup that gets thicker and eventually starts turning brown. Be very carefull with this, since it's very, very hot!

Step 2: Coat the Pots With Caramel

You'll have to be quick now, before the caramel cools down and hardens. Pour some of the liquid, hot caramel in the pots and turn them around so it covers as much as possible of the inside. As you can see, I wasn't quick enough with some of them and it hardened before I covered the inside entirely. This isn't really a problem, though.

Step 3: Make the Pudding

Now it's time to make the pudding. In a mixing bowl, mix the sugar, eggs, egg yolks and vanilla extract. Don't use too much of the vanilla, this is very concentrated stuff and a few drops will add a pretty strong vanilla flavour!
Heat the milk a bit (don't boil it) and mix it with the egg mixture. Pour the resulting mixture through a sieve (for removing any solid parts that may be left) into a measuring cup (is easier for pouring).

Step 4: Bake the Pudding

Fill all pots with the liquid pudding and put them in the oven tray. Fill this with hot water until the pots are 2/3 submerged in water. Heat the oven to 175�C and bake the puddings for 45 minutes. Keep an eye on the water, it shouldn't bubble.
I have five pots here since I had some of the liquid pudding left, so I took an extra pot without caramel. Also, I didn't have a large enough oven dish, so I had to use two small ones. After baking the pudding, let them cool down and put them in the fridge for a day.

Step 5: Digg In!

Cut the now solid pudding loose from the pot with a knife, put a plate on top of the pot, flip it upside down and gently shake the pot so the pudding will come out of it. The caramel will have liquified during baking and has formed a sauce that flows over the pudding.
It's a bit similar to crème brulée, with the exception the caramel topping is liquid instead of a solid crust. For making crème brulée, make the pudding without the caramel. Sprinkle some powdered sugar on top of it and caramelize it with a blowtorch.



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    will this work with soy milk?

    In Mexico its called flan


    for all you lazy americans that dont feel like cooking in metric: For the caramel sauce: - 3 ½ oz. of sugar - ½ cup of water For the pudding: - 2 cups of milk - 4 oz. of sugar - a few drops of vanilla extract - 2 whole eggs - 4 egg yolks

    We should just switch to metric.


    we should. its easier to use since all measurements are easily divisible ten. theres no one sixteenth or eight twelfths.

    What?! and quit using my slide ruler to figure out how much sugar to water I need for a triple batch??? By the way is it Kilo-meter or Kil-ometer?


    i say kilometre (all together with no syllable break), but pronunciation depends on nationality.

    Would you please help a VERY lazy american translate it to cups? :D


    2/5 cups of sugar
    ½ cup milk

    thats all the dry to liquid measurements.