A taste of my childhood; the silky smooth Crème Caramel à La Maggy (my Mol, God bless her beautiful soul)… She made it best and I’m so happy to share her recipe with you 🍮❣️

Both the glass ramekins and aluminum molds I used here are hers❣️
I put all my heart into this recipe and I truly hope you like it!

This is the list of ingredients you’ll need to make this delicious silky smooth Crème Caramel:

For the caramel sauce:
🍮 1 cup sugar

For the custard:
🍮 7 large eggs
🍮 3 cups milk
🍮 1 cup light cream, or half & half
🍮 1 cup sugar
🍮 2 tablespoons vanilla extract
🍮 Zest of 1 orange

Maggy’s Crème Caramel Recipe:

First make the caramel:
🍮 In a heavy saucepan (I used my @gotham_steel skillet), heat 1 cup sugar over medium-high heat, swirling the pan until sugar dissolves, about 2 minutes. 
🍮 Stir and let it boil undisturbed until the caramel is deep amber in color, about 5 minutes. 
🍮 Immediately remove pan from heat and pour the caramel into ramekins or baking dish. Coax the caramel about half an inch up to the sides. Set aside and let the caramel harden.

For the Custard:
🍮 Mix the eggs, vanilla paste, milk, sugar, light cream, and orange zest in the blender until well combined.
🍮 Pour the custard into the prepared baking dish or ramekins and transfer them to a roasting pan lined with 2 layers of paper towel.
🍮 Fill a tea kettle with water and bring it to a boil. Pour the hot water into the roasting pan, around the baking dish or ramekins, until it comes about one third up the sides.
🍮 Bake the Crème Caramel, on 335F, in water bath (Bain a Marie) until it is set and golden on top, about 45 minutes. 
Remove dish from water bath and let it cool for an hour. Refrigerate for at least 3 hours before serving, preferably overnight.
🍮 To unmold, run a thin knife along the sides of the baking dish, invert a platter on top and flip over to turn out the custard. Using a hair blow dryer also helps if using glass ramekins.

Enjoy! 👩🏻‍🍳👌🏻

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MADE WITH LOVE!
RUBY

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