Crème caramel

Crowned with rich caramel, this classic dessert favourite is infused with aromatic PC Black Label Madagascar Bourbon Pure Vanilla Extract and baked until custard is silky smooth and delicately set in perfectly-sized individual portions.

Ingredients10

  • Caramel:
    Caramel 4 Pack
    In Cart

    Mars  Caramel 4 Pack (180g)

    Not available to
    shop online

  • 2/3 cup (150 mL) granulated sugar
    Calorie-Free Stevia Sweetener
    In Cart

    Sugar Twin  Calorie-Free Stevia Sweetener (100ea)

    $7.59 ea
    $0.08 ea
  • Custard:
    Devon Custard
    In Cart

    President's Choice  Devon Custard (400g)

    $3.49 ea
    $0.87 / 100 g
  • 1-? cup (325 mL) 2% milk
    TruTaste 2% Milk
    In Cart

    Neilson  TruTaste 2% Milk (4L)

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    shop online

  • 1 cup (250 mL) 35% whipping cream
    Whipping Cream
    In Cart

    Neilson  Whipping Cream (473mL)

    Not available to
    shop online

  • 4 large egg yolks
    Smarties Egg
    In Cart

    Nestle  Smarties Egg (19g)

    $0.74 ea
    $3.89 / 100 g
  • 3 large eggs
    Free Run Brown Eggs
    In Cart

    PC  Free Run Brown Eggs (12eggs)

    $5.69 ea
    $0.47 ea
  • 1/2 cup (125 mL) granulated sugar
    Calorie-Free Stevia Sweetener
    In Cart

    Sugar Twin  Calorie-Free Stevia Sweetener (100ea)

    $7.59 ea
    $0.08 ea
  • 2 tsp (10 mL) PC BLACK LABEL MADAGASCAR BOURBON PURE VANILLA EXTRACT
    Madagascar Bourbon Vanilla Extract
    In Cart

    PC Black Label  Madagascar Bourbon Vanilla Extract (120mL)

    $14.99 ea
    $12.49 / 100 mL
  • 1/4 tsp (1 mL) salt
    Sea Salt Grinder
    In Cart

    President's Choice  Sea Salt Grinder (77g)

    $3.99 ea
    $5.18 / 100 g

Cooking Instructions

1

Preheat oven to 325°F (160°C). Place eight 3/4-cup (175 mL) ramekins in roasting pan.

2

Make Caramel: Combine sugar and 1/4 cup (50 mL) cold water in small heavy saucepan, stirring to dissolve. Cover and bring to a boil over medium heat. Uncover; cook without stirring for 5 minutes or until syrup turns amber colour. Immediately remove from heat and pour evenly into ramekins, swirling to coat bottom. Let cool completely

3

Make Custard: Heat milk and cream in saucepan over medium heat until steaming and tiny bubbles appear along edge; remove from heat. Whisk together yolks, eggs, sugar, vanilla and salt in bowl. Whisk in 1/2 cup (125 mL) of hot milk mixture until combined. Whisk in remaining milk. Strain though fine mesh sieve into large glass measuring cup. Using spoon, remove excess bubbles on surface.

4

Pour custard mixture into ramekins, dividing evenly. Remove one ramekin to make space; pour in boiling water to come halfway up ramekins. Place ramekin back in pan. Cover pan loosely with foil. Bake for 30 to 35 minutes or until barely set with slight jiggle at centre. Transfer ramekins to rack; cool to room temperature. Refrigerate for 2 hours or until chilled.

5

To serve, run sharp paring knife around edge of one custard pressing side of knife against ramekin. Hold serving plate tightly over ramekin and quickly invert, gently shaking ramekin to release custard. Repeat with remaining custards.
You will need
Caramel:
2/3 cup (150 mL) granulated sugar
Custard:
1-? cup (325 mL) 2% milk
1 cup (250 mL) 35% whipping cream
4 large egg yolks
3 large eggs
1/2 cup (125 mL) granulated sugar
2 tsp (10 mL) PC BLACK LABEL MADAGASCAR BOURBON PURE VANILLA EXTRACT
1/4 tsp (1 mL) salt
Chef's tip Use of a roasting pan is important to ensure enough room for proper air and moisture circulation around ramekins.