Crème Caramel with Salted Butter Recipe
Crème Caramel with Salted Butter
Flavors of Brittany
Total time: 30 to 60 minutes

Prep. time: 5 minutes
Infusion time: 15 minutes
Cooking time: 30-35 minutes

Difficulty: Easy
Chef's Note

Based on a recipe by Monique Bobon to represent Brittany region featuring free-farming eggs.

For 6 servings

- 4 eggs
- 500 ml / 2 cups milk
- 125 g sugar
- 1 vanilla bean
- 220 g salted butter caramel
  1. Place a spoonful of caramel into each of 6 glass jars and refrigerate.
  2. Break the eggs into a bowl, add the sugar and whisk together for several minutes until pale and light.
  3. Bring the milk to a boil with the vanilla bean, which has been split and the seeds scraped. Infuse for 15 minutes. Pour the mixture over the beaten eggs, whisking well, then pour the hot mixture into the glasses, over the caramel.
  4. Fill a shallow baking dish with hot water; place the jars in the dish and bake in a preheated 180°C / 350°F oven for 25-30 minutes. Chill until serving time.
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