7 in the kitchen

Cook Street's Creme Caramel



 yield: 8 servings




8 oz. sugar

4 oz. water

21 oz. whole milk

4 oz. sugar

p. salt

9 whole eggs

1 tsp. vanilla extract


1 c. + 2 T. sugar

½ c. water

2 ½ c. + 2 T. whole milk

½ c. + 1 T. sugar

p. salt

9 whole eggs

1 tsp. vanilla extract                                       




Have boiling water ready to use as a hot water bath.  Preheat the oven to 300°.


Prepare a medium dark caramel using the sugar and water.  Immediately pour this caramel into eight standard custard cups (approx. 6 oz. capacity) and set aside to cool.


Mix together the milk, sugar, and salt.  Beat in the eggs and vanilla.  Strain.  Divide this among the custard cups and bake in a hot water bath covered with buttered parchment paper for up to an hour.  Check at 30 minutes to see how quickly the custards are cooking.