Caramel Egg Custard
Here is author Jeanne Kelley’s version of the classic crème caramel of the French kitchen. It is not over-the-top rich like crème brûlée, but it still makes an impact with its silky texture and the flavors of caramel, vanilla and fresh eggs. To make individual portions, divide the caramel and egg custard evenly between 8 small ramekins; the baking time might be reduced slightly, so start checking the custards after 30 minutes.
Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 3/4 cups sugar
- 1/4 cup water
- 5 whole eggs
- 5 egg yolks
- 1/4 tsp. kosher salt
- 4 cups milk
- 1 vanilla bean, split lengthwise