3-Ingredient Creme Caramel

Ingredients

• 80 g Granulated sugar (about 1/2 cup plus one finger width)
• 500 ml Milk (2.5 cups)
• 2 Eggs
• 1 packet Vanilla powder (vanillin)

Steps

1. 1

   Place the sugar in a pan or pot and melt it over medium heat. Do not use a spoon; instead, move the pan back and forth to melt the sugar evenly until it turns into a liquid caramel.

2. 2

   Add half of the milk (250ml) to the melted sugar. Stir continuously until the hardened sugar has completely dissolved into the milk.

3. 3

   Add the remaining half of the milk to the mixture. Bring it to a boil, then remove the pot from the heat and set it aside.

4. 4

   In a separate bowl, crack the eggs and add the vanilla powder. Whisk lightly to combine.

5. 5

   Temper the eggs by adding one-quarter of the hot milk mixture to the eggs while whisking very quickly. This prevents the eggs from scrambling.

6. 6

   Pour the tempered egg mixture back into the remaining hot milk and whisk quickly until fully incorporated.

7. 7

   Pour the mixture through a fine-mesh wire strainer to ensure a smooth texture, then distribute it evenly into individual dessert cups or ramekins.

8. 8

   Cover each cup with plastic wrap, ensuring the wrap does not touch the surface of the liquid.

9. 9

   Place the cups in a deep pot filled with enough water to cover the bottom (a water bath). Once the water starts boiling, cover the pot and cook for 15 minutes over medium-low heat.

10. 10

    Remove the cups from the pot and let them cool to room temperature. Once cooled, refrigerate for at least 3 hours, or preferably overnight, before serving.

Notes

The author notes that using a spoon to melt the sugar can cause it to clump when the liquid is added. For a variation, one commenter suggests adding half a tablespoon of granulated coffee to the milk for a coffee-flavored version.

Nutrition per serving

• dessert
• pudding
• creme caramel
• stovetop
• vegetarian
• gluten-free
• Turkish sweets