This is one of my favorite desserts. I also use less eggs compare to many other Créme Caramel recipes, therefore you can barely feel the egg inside our recipe. It also creates a lighter creme caramel recipe. The secret is that it takes longer to cook then other recipes, but it is lighter because of that.
Details:Prep Time : 20min
Cook Time : 50-60min
Ready Time : 1 hour
Servings : 12 small custard cups
Note: Can stay fresh for up to 4 days after it is prepared.
Caramel Sauce for the custard cups:1 cup Sugar 4 tbsp Water
Milk Mixture for the Créme Caramel:4 Cup Skim Milk 4 Eggs 1 1/4 cup sugar 2 tsp Vanilla Sugar Oven Pan: ( to be used to bake the custards)
1 -1 1/2 cup hot water to reach 1″-2″ water around the custard cups
First let’s preheat the oven to 325 F. While the oven is preheating let’s start with preparing the custard cups. First coat each cup with some water and pour the water out. This will eliminate the caramel from sticking to custard cups.
Preparation of caramel:
Place 1 cup of sugar to a small pan and heat on low medium.
When sugar becomes caramel colored, we can go ahead and add 4 tbsp Water. Mix well and remove from the heat after boiling for few seconds more.
After our caramel is ready and mixed well, pour equal amounts of caramel into our custard cups that have been rinsed with water.
Preparation of the milk mixture:
Place all the remaining ingredients ( except for the water!) 4 cups Skim Milk, 4 Eggs, 1 1/4 cup sugar, 2 tsp Vanilla Sugar in a bowl and mix well until the ingredients well blended.
Pour the liquid into custard cups over the caramel sauce that has already cooled.
Place custard cups in a shallow pan
and pour 1-2 inch (1-1 1/2 cup)of hot water around the cups. Bake for 50-60 minutes until each cups has a light golden tone on top and the liquid is firm. Sometimes it takes even longer depending on the oven type.
After we bake, take out the pan and place them on the counter to cool. Place each cup covered after it has been cooled outside and refrigerate custards until it is time to serve our desert.
Before we serve, loosen with a knife sides of the custard cups and mold each dessert to plates.