This recipe monday is for a wonderful creme caramel. My grandmother had this great friend of hers called Hilda. She used to take me to see her and Hilda always made Creme Caramel for me. This is more or less the exact same recipe that she used. Hilda is long time dead, but the memory of her Creme Caramel still lives on. Enjoy!
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Serves 4  

1 teaspoon gelatin 2 teaspoons water 
3/4 cup sugar 
1/2 cup water 
2 large eggs 
1 large egg yolk 
1 cup cream 
1/2 cup milk 
1/4 cup sugar 
1/2 vanilla pod, cut down the middle 
pinch of salt  
  1. Stir gelatin and water in a small bowl until dissolved.
  2. Put sugar in a large skillet over medium heat.
  3. Cook, without stirring, until sugar at edges begins to melt and turn clear.
  4. Continue to cook, stirring, until amber. It takes about 2 minutes.
  5. Remove from heat.
  6. Stir in water.
  7. Set it aside to cool of.
  8. Whisk eggs and yolk in a bowl.
  9. Bring cream, milk, sugar, vanilla and salt to a simmer in a pan.
  10. Whisk half of the hot cream mixture into the eggs.
  11. Pour it then back into the saucepan.
  12. Add gelatin, Reduce to low, cook, stirring constantly, just until mixture is thick enough to coat the back of a spoon.
  13. Remove the vanilla pod.
  14. Cool and pour into small ramekins or bowls.
  15. Let the crème caramels set, pour the caramel sauce over and serve.


Photography by Ellen Silverman

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