Posted On December 22, 2010

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or Creme Caramel  35 minutes at 350F


2 tsp. vanilla

1  1/2 cups sugar

2 cups milk (or half milk and half cream)

6 eggs

Beat the eggs until light and lemon coloured and then beat in the vanilla and half the sugar (works well in the Cuisinart). Meanwhile, caramelize the remaining sugar in a heavy skillet until it turns syrupy and light brown. Pour the sugar into the pans to be used. I usually do one 8 or 9 inch round cake pan and a couple of smaller individual pans. Now, beat in the milk (to the egg mixture). If you try this in your Cuisinart you will have a puddle on the floor. Pour the mixture in the pans and bake. Cooking time depends on the shape of the pans. The custard should be not quite firm in the centre when done. Serve chilled. Great with whipped cream.