Italian Creme Caramel

Italian Creme Caramel


(For 8 people)

  • – 1 lt . milk

  • – 1 vanilla pod

  • – 5 cl water

  • – 200 gr. sugar

  • – 6 whole eggs

  • – 250 gr. Powdered sugar


  1. Pour the milk into a saucepan with the vanilla pod cut in half length-wise and bring slowly to a boil.

  2. Pour the water into a saucepan with the sugar and bring to a boil over low heat , stirring constantly .

  3. When the caramel turns light brown turn off the heat and pour the caramel into the molds .

  4. Level the caramel into the molds until it is warm.

  5. Break the eggs into a bowl.

  6. Add the powdered sugar to rain.

  7. Whisk the eggs and sugar with a whisk.

  8. After the milk has boiled remove the pod and strain it to remove the vanilla seeds .

  9. Combine the warm milk to the egg mixture .

  10. Put the ramekins in a baking dish and fill it with boiling water up to a third of the molds .

  11. Bake at 180 degrees for 25-30 minutes until the cream is frozen solid .

  12. Put the ramekins in the refrigerator for at least 4 hours.

  13. Before serving off the cream from the mold with a knife and “ribaltalo” helping you on a plate.