Crème (creme) Caramel

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Make the caramel sauce the day before. Boil the 150 g sugar with 5 tablespoons of water over medium heat until a hazelnut brown caramel is formed. Pour out 4 serving bowls with it.
Slit open the vanilla pod and scrape out the pulp and bring to the boil together with the pod, cream and milk in a saucepan.
Mix the eggs with the egg yolk and sugar in a bowl, do not beat until frothy! Pour in the boiling vanilla milk while stirring. Pour the cream liquid through a sieve and fill the prepared caramel bowls to just below the rim.
Preheat the oven to 160 ° with a water bath. Place the molds in the water bath and cook for about 40 minutes.
Remove the finished cream from the water bath and let it cool down. Then it can be overturned without any problems.
Tip:
The caramel cream is ideal for freezing.
Then serve only half-defrosted.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.