Crème Caramel

This crème caramel recipe is based on Julia Childs' classic crème renversé au caramel in Mastering the Art of French Cooking by Julia Childs, Louisette Bertholle, and Simone Beck (custard p. 610, mold caramelizing p. 584).

Quantities in my recipe are 1.5x Julia's. I've made it dozens of times over many decades, never a problem, always a success. It's much simpler than it looks below.

Serves 6 or 8.


Equipment:

Caramel syrup:

Caramelize the mold:

Custard:

Prepare:

Serve: