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6 servings
20 min active time
3 h total time
Makes 6 at about 6 oz or 170g each
3.0 (1 vote)
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Original
200 g | |
50 g |
200 g | |
7 | |
1 liter | |
1 tsp |
Amount per serving
Daily %
Calories
433
22%
Total Fat
8.7 g
11%
Cholesterol
255 mg
85%
Sodium
144 mg
6%
Total Carbohydrates
75 g
27%
Fiber
0 g
0%
Total Sugar
75 g
Proteins
13 g
26%
Calcium
246 mg
19%
Iron
1.0 mg
6%
Potassium
350 mg
7%
Vitamin D
3.3 mcg
17%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Preheat oven to 350F (175C).
Caramel
- 1In a pot, mix in the sugar and water.
- 2Bring to a simmer on medium, with the lid on. Do not stir. It should reach approximately 320F (160C).
- 3Once it starts to brown (or if the caramel starts to smoke), swivel the pan off the heat to even out to mix.
- 4Continue to alternate between cooking and swiveling off-heat until the desired darkness is reached.
- 5Pour a thin layer of caramel in the ramekins.
Custard
- 1In a large mixing bowl, beat the eggs, then mix in the sugar. .
- 2Add the milk and vanilla extract. Whisk lightly.
Assemble
- 1Place the ramekins in a deep pan, which will be used to create a water bath.
- 2In the ramekins, make sure the caramel poured earlier had time to set. Pour in the custard.
- 3Fill up water in the pan to at least half the height of the ramekins.
- 4Bake at 350F (175C) for 25 minutes.
- 5Once baked, let the ramekins cool, then let them set in the fridge for at least 2 hours, preferably 4 hours or overnight.
- 6Slide a thin metal spatula or knife all around the ramekin to facilitate the unmolding.
- 7Flip on a plate. Serve.
Published by Julien Amelot