Creme' Caramel

    2 hours 45 minutes

    This is my second attempt to make creme' caramel, the first one was in 2012. I used loaf pan/tray as I don't have ramekins to use.


    Heilongjiang Province, China
    3 people made this

    Serves: 6 

    • 3 whole eggs
    • 7 egg yolks
    • 1 cup full cream milk
    • 300ml condensed milk
    • 1 cup sugar

    Preparation:15min  ›  Cook:2hours  ›  Extra time:30min chilling  ›  Ready in:2hours45min 

    1. Preheat oven to 200 degrees C.
    2. Using a blender, combine the whole eggs, egg yolks, full cream milk and condensed milk. Blend. If there are lots of bubbles, put the custard in the fridge for at least half an hour. After half an hour, take it out of the fridge. If there are more bubbles, scoop them out until no more bubbles are left. Set aside.
    3. In a heavy bottomed saucepan over medium heat, melt sugar until golden. Evenly pour the melted sugar into a loaf baking tray. Gently add the custard. Cover with foil.
    4. Pour 2 cups of water into a square or rectangular roasting tray, then place the loaf baking tray into the water tray. Bake in preheated oven for 40 minutes. Let cool. Once it's cooled down, place in the fridge for at least 2 hours.
    5. To serve place the loaf baking tray on a pan with hot water to melt the caramel. Transfer the creme' caramel into a bigger tray.

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