This creme caramel recipe is the that “Mamie” taught me. A simple, easy, and delicious custard, as she used to serve for dessert and afternoon snacks. I like to prepare one as an extra dessert, because I know that everyone is missing his Mamie’s creme caramel.
Mamie, in French, stands for Granny… A sweet nickname for the sweetest lady of my life. I have learned cooking next to her, and I love to perpetuate her best recipes.
MAMIE’S CREME CARAMEL RECIPE
Serves 6 | Prep.Time : 5 minutes | Cook Time : 45 minutes | Level : Easy
- 4 cups (1 liter) whole milk
- 12 eggs
- 2 cups granulated sugar
- 1 vanilla bean, halved and scraped
- Heavy saucepan
- 8-inch width Charlotte mold (LxW: 8×4 inches)
- Baking dish
Preheat the oven to 420°F (160°C).
Prepare a caramel into a heavy saucepan : combine sugar and water and melt it on a high heat until it becomes lightly gold.
– If you wait too much until it turns gold or brown, the caramel taste will be too bitter –
Pour the caramel into the mold.
Halve the vanilla bean and scrape the seeds out.
Pour milk into the saucepan. Add the vanilla bean and scraped seeds into the milk. Add sugar. Stir, and bring to the boil on medium heat.
Remove the vanilla bean. Beat the eggs in a large bowl.
Keep whisking while you pour the hot milk mixture into the beaten eggs.
Fill the mold with the mixture, then place the mold into a baking dish filled with water.
Place the double boiler into the oven preheated to 420°F (160°C)
Bake for 45 minutes, or until cooked through (until a skewer inserted just comes out clean). The top of the custard must be golden.
Leave to cool completely before turning the creme caramel out on a serving plate.
I like to serve this creme caramel with a very pale caramel on top, because Mamie used to serve it this way. If you prefer, you can cook a slightly darker caramel before pouring it into the mold.
Store the creme caramel up to 2 days into the fridge.
Photo credit : @DelphineHurierMichaud