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Crème Caramel

servings: 4
Crème Caramel

prep time


total time





Crème Caramel

servings: 4

Crème Caramel:

  • 1 cup sugar (for caramel)
  • 2 whole eggs
  • 6 egg yolks
  • 1/2 tsp. salt
  • 1/2 cup sugar
  • 2 tsp. vanilla extract
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 1/2 cup Hood® Heavy Cream
  • 4 4 ounce tin “souffle cups” or ramekins

Strawberry Topping (optional):

  • 1 cup ripe, tender local strawberries
  • 1/2 ounce sugar
  • 1/4 ounce lemon juice

Crème Caramel:
Prepare ramekins by buttering the bottom and sides for easy release.

Take one cup of sugar and place in a thick bottomed sauce pan. Cook over low heat for 4-6 minutes until it becomes a light caramel color. If the sugar clumps, stir out clumps with a wooden spoon.

Divide the light caramel evenly into the base of each ramekin and reserve.

In a large mixing bowl whisk the eggs, egg yolks, sugar, salt, and vanilla extract until well incorporated.

Next whisk in the Hood® Heavy Cream, sour cream and whole milk until evenly incorporated.

Fill ramekins with the mixture until ¼ inch from the top.

Place ramekins in large pan and surround with a hot water bath; the water should be halfway up the ramekin.

Bake at 325° F for 50 minutes (the custard will be firm but jiggle when shaken).

Chill for at least two hours or overnight.

To serve, invert the ramekin onto a plate or bowl; it should fall out of the container. Serve with fresh strawberry topping (optional).

Strawberry Topping (optional):
Slice strawberries with a paring knife and remove the pit. Place in a large mixing bowl.

Sprinkle sugar over the strawberry slices evenly. Add the lemon juice, and lightly stir with a wooden spoon.

Let sit for at least 45 minutes (can sit up to 48 hours). Place on top of crème caramel.

By: Chef Chris Coombs


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