This is one of my favourite desserts. I love the comforting flavour and texture. I replaced the evaporated or heavy milk with skim milk and use less sugar to make it lighter: a pleasure to eat after a big meal and a little easier on the waistline. The recipe is super easy to make and, for me, it is a great way to impress guests with a homemade dessert or use up extra eggs sitting the fridge.
1½ cup sugar
¼ cup of water
9 large eggs
6 cups of skim milk
½ teaspoon of vanilla extract
¼ teaspoon salt
You will also need:
9-inch baking pan
Flat baking dish large enough to fit pan
Preparation: 30 minutes
Cooking: Bake at 300 degrees Fahrenheit for 2 hours
- Start early before you want to serve this dessert, at least 5 hours, to leave time for it to set and cool.
- In a saucepan, add ½ cup of sugar. Melt it over medium heat while stirring constantly. When the sugar resembles the colour shown in the picture above, remove it from the heat and, cautiously, add ¼ cup of water. Stir well.
- In a 9-inch round baking pan, pour the caramelized sugar and distribute into an even layer covering the bottom of the pan. Give it time to set.
- When the sugar is ready, the layer should look hardened and, if you tilt the pan, it should not move. If it does, give it a little more time. If it is fine, continue with the recipe.
- Preheat the oven to 300 degrees.
- In a large mixing bowl, add all the other ingredients and the remaining 1 cup of sugar. Use an electric mixture to blend together well. Make sure to use a spoon and scrape the bottom of the bowl in between blending to catch the sugar settling there.
- Pour the mixture into the baking pan with the carmelized sugar already set in it, gently to disturb the sugar layer as little as possible.
- Place the pan in the large baking dish and fill the dish around the pan with hot water to cover just above half the height of the pan. Since this is a lot for me to carry and put into the oven, I prefer to put the pan with the dish still cool and empty into the oven and reach in to pour water already heated in a kettle. It just feels safer and does not affect the result.
- Bake for 2 hours. In one hour, check and rotate the dish if the crème caramel is browning or cooking unevenly towards one side.
- Remove the dish from the oven and promptly remove the pan from the dish and hot water. Let it cool down or place it in the fridge if you prefer to eat it quite cool.
- Scrape along the edges of the pan with a knife to separate the crème caramel and flip it into a dish. The same one that I use to hold the water for baking is perfect. Give it some more cooling time if needed.
A tasty, pretty and easy dessert that is not super unhealthy either. Hope you enjoy. Please leave comments if you have tried this recipe or a variation.
Check out other recipes featured on Matters of Living:
- Sweet Potato “Chips”
- 3-Ingredient Oatmeal Cookies
- Sweet Potato Toast and Avocado
- Banana, Cranberry and Apple Bread