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Creme Caramel

By Paula Deen


Difficulty: Medium

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 5


  • 1/4 teaspoon salt
  • 5 eggs
  • 1 cup sugar
  • 3 cups milk
  • 1 teaspoon vanilla
  • for garnish, fresh, if possible whipped cream
  • sprigs for garnish fresh mint


Preheat oven to 350 °F. Butter eight (6 oz) custard cups. In a small skillet over medium heat, melt 1/2 cup sugar, stirring constantly until it is a light brown syrup. Pour syrup into buttered cups. Place cups in baking pan for easy handling. In large bowl with mixer at low speed, beat eggs, salt, and remaining 1/2 cup sugar until lemon-colored. Gradually beat in milk and vanilla. Once mixture has settled, with all air bubbles out, pour mixture into cups. Pour hot water into baking pan to within 1 inch of top of cups. Bake 1 hour or until knife inserted in center comes out clean. Cool, loosen custard with knife; invert.

Variation: Sprinkle ground nutmeg on top of each custard before baking.