For caramel
- 1/2 cup sugar (for caramel)
- 1 tbsp water
For pudding
- 1 cup whole milk
- 2 tbsp cream
- 1 vanilla bean (or 2 tsp vanilla extract)
- 3 eggs
- 1/4 c sugar
- pinch nutmeg (optional)
- Heat the oven to 160°C.
- In a kettle/flask, boil some water(this is for the water bath later).
- Dissolve the sugar for the caramel with 1 tbsp water and boil until it turns into a golden fragrant caramel.
- Pour into the cake tin and swirl to coat the bottom evenly. Set aside.
- Pour the milk and cream into the same saucepan, so that it laps up the caramel.
- Split the vanilla bean, scrape the seeds into the milk, and add the pod.
- Heat till milk is almost boiling and turn off the heat, cover, and set aside to infuse 10 minutes.
- In another bowl, whisk eggs with the sugar. Add the nutmeg, if using. Slowly pour in the milk in the eggs mixture.
- Strain the custard over the hardened caramel and set the pan in a larger dish.
- Pour the boiled water into the bottom pan to come half-way up the sides pan
- Transfer to the oven and bake until set, 45 minutes to an hour.
- Remove creme caramel from the oven and from the water bath.
- Run a knife around the outside edge to loosen it.
- Chill in fridge for a few hours or overnight.
- Flip creme caramel on a plate and serve in wedges.
Nutrition
- Calories: 1032
- Sugar: 163g
- Sodium: 330mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 164g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 616mg
