Mini Size Crème Caramel
This Mini Size Creme Caramel is a creamy dessert that's both easy to make and wonderfully indulgent. Originating from France, it's a timeless treat. It delights with its smooth, creamy texture and delicate caramel sauce. You can bake it in a big dish for sharing or in smaller portions for a special touch.
Ingredients
For the Caramel Sauce
- 1/2 cup +1 tbsp (120g) sugar
- 2 tbsp (30ml) water
For the Custard
- 3 eggs
- 2 cups (500ml) milk
- 1/4 cup (50g) sugar
- 1 tbsp (10g) vanilla extract
- 1/2 tsp (2g) cornstarch
Instructions
- Preheat the oven to 325°F (160°C).
- Place the sugar and water in a saucepan over medium-high heat, and cook without stirring until the sugar dissolves and gets a caramel color.
- Immediately, divide the caramel into 5 ramekins, each ramekin with a capacity of 8 oz (230ml). Rotate the ramekins to coat the bottom and sides with the caramel.
- Place the ramekins into a pan.
- Pour the milk into the same saucepan you prepared the caramel.
- Heat the milk but do not bring it to boil.
- In a separate bowl beat the eggs with the sugar and cornstarch. Pour the milk over the egg mixture.
- Add the vanilla extract and mix to combine.
- Divide the custard between the ramekins.
- Pour hot water into the bottom pan to come halfway up the sides of the ramekins.
- Bake until slightly golden for about 30-35 minutes.
- Cool completely. Then cover and refrigerate for at least a couple of hours or overnight.
- Run a knife on the inside edge of the ramekin and invert onto a plate. Enjoy!
Video
Nutrition
Serving: 1 serving out of 5Calories: 224kcalCarbohydrates: 39.9gProtein: 6.7gFat: 4.7gSaturated Fat: 2.1gCholesterol: 107mgSodium: 86mgPotassium: 98mgSugar: 39.1gCalcium: 137mg