Easy creme caramel was last modified: July 11th, 2017 by Hardik Bali
Easy creme caramel Step by step
In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden.
Pour into eight 6 -oz. custard cups, tilting to coat bottom of cup ; let stand for 10 minutes.
In a large bowl, beat the eggs, milk, vanilla and remaining sugar until combined but not foamy. Pour over caramelized sugar.
Place the cups in two 8 - in. square baking pans. Pour boiling water in pans to a depth of 1 in. Bake at 350c for 40 - 45 minutes or until a knife inserted near center comes out clean. Remove from pans to cool on wire racks.
To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.