Comments on: Classic French Crème Caramel

By: Audrey

Audrey — Fri, 19 Dec 2025 06:23:37 +0000

In reply to Joy.

Congrats on taking the recipe on, Joy! Scaling down can be a challenge, and the most important thing is you learned along the way, and they still turned out well. I assure you the recipe is even easier with a larger scale, but I honestly applaud you for trying it out for the two of you.

And there is absolutely NOTHING wrong with adapting it into a bit of a crème brûlée situation. Who would possibly say no to that!? Please enjoy and Happy Holidays to you and yours 🙂

By: Joy

Joy — Thu, 18 Dec 2025 23:51:41 +0000

3 pm Thursday
Cher Audrey,
For the first time in my life, I made your creme caramel. To test it, I reduced everything to 1/3 for 2 ramekins. What I did wrong was to beat the eggs and sugar with an electric beater, rather than just whisk by hand, so of course there was TONS of foam! I separated the foam from the more liquidy part, and will see the result later.
I see only one other comment here so I’m guessing that most people are like me and a bit reluctant to even attempt this difficult, but oh so delicious, sweet.
7 pm
Took them out of the fridge, turned upside down onto plate, but the ‘caramel’ was invisible because it was the same colour as the creme. But it was delicious!
I will make the 6 ramekins next time but instead of failing at the dark amber caramel, I’ll put sugar on the top and husband will torch it so we can do an Amelie and crack the brulee!
But for anyone reading this, the creme part isn’t difficult at all.
Merci Audrey!
Joy

By: Audrey

Audrey — Wed, 19 Nov 2025 08:25:59 +0000

In reply to Anna.

My apologies, Anna! This was somehting a little lost in translation (and I’ve edited the post as well). For me, in my head, a cake tin is a large porcelain vessel I use often for baking – clearly in English, “tin” is something very specific. I appreciate you bringing this up.

By: Anna

Anna — Tue, 18 Nov 2025 20:08:44 +0000

Hi Audrey, I’m slightly confused, you mention not to use metal ramekins when making creme caramel, but go on to say to use a cake tin of wanted. Please advise .Thanks. Anna in Glasgow