Comments on: Creme Caramel

By: Gabrielle

Gabrielle — Thu, 23 Sep 2010 18:40:17 +0000

It is just like the Brasilian “pudim de leite”! I’ve tried making it here but it has not turned out so great – at least not the caramel part. I can’t wait to try out your recipe. Thanks for sharing it!

By: jen

jen — Wed, 19 May 2010 02:27:20 +0000

hey now! that’s leche flan…a filipino dessert.

By: EJMS

EJMS — Fri, 14 May 2010 22:52:09 +0000

amazing. Also, what is cookbook club please? This sounds like an idea I may need to poach.

By: nia

nia — Fri, 14 May 2010 03:36:37 +0000

I love love love creme caramel. In college I waited at a restaurant that served the best in the world. I think it is absolutely phenomenal when the caramel is jut a hair short of burnt. The chef would throw a splash of cold water in the pan to stop the caramel from going to far.

By: Steven

Steven — Wed, 12 May 2010 22:02:19 +0000

I completely agree with Megan, sweetened condensed milk makes all the difference in the world!

By: pam

pam — Wed, 12 May 2010 15:54:41 +0000

oooh, that’s lovely, and i’m not even a fan of creme caramel. (once, i was at a fancy restaurant here in new orleans for my birthday, and they brought me out a serving of this as my dessert, with a candle in it and everything. not at all what i was hoping for. it was sad.)

By: TPS

TPS — Wed, 12 May 2010 07:16:19 +0000

Oooohhh…leche flan. Yummy.

By: maria

maria — Wed, 12 May 2010 03:56:07 +0000

If you want to make this in jars but are worried about them cracking, just heat the jars first, as you would when canning. The reason jars crack is because of sudden changes in temperature, and if you’ve got jars sitting in boiling water, pouring some hot caramel into them should be fine.

Also, yum! Now I’m thinking I should make this in the little ramekins I’ve got.

By: Twenty-Something

Twenty-Something — Wed, 12 May 2010 03:42:20 +0000

Oh my goodness. That looks fantastic.

By: Kathy M

Kathy M — Wed, 12 May 2010 01:39:37 +0000

OH BOY! Yum Yum!

By: Shari

Shari — Wed, 12 May 2010 01:35:19 +0000

I love the pan you used for this! I also made it in a Nordic ware sunflower pan that’s also on my blog somewhere. That one is tricky to get out of the pan, but worth it if it works. Thanks for the link. :)

By: Alicia

Alicia — Tue, 11 May 2010 23:55:52 +0000

Oh my! That look sooo good. Thanks for sharing the recipe.

By: Pat

Pat — Tue, 11 May 2010 21:27:13 +0000

I’ve used canning jars for making creme caramel for years with no problem. I grease the jars before adding the caramel and I find making the caramel in the microwave in a big Pyrex measuring cup works really well. The jars last nicely in the fridge for several days providing most of us don’t know they’re there.

By: sprizee

sprizee — Tue, 11 May 2010 20:37:48 +0000

Oh my. Sunday can not get here soon enough.

By: Megan

Megan — Tue, 11 May 2010 20:37:37 +0000

This looks like Brazilian pudim (which is probably flan, now that I think about it). It’s made with sweetened condensed milk, though. Beautiful!