Crème Caramel

Preparation info

  • Serves


    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

In this classic caramel custard, the custard part is easy. The caramel sauce is only a little harder. The most important matter of all is to bake the custards gently, in a water bath, so as not to overbake them.



  • 1 cup sugar
  • 3 Tbsp. water


  1. Preheat the oven to 325 degrees F.
  2. To make the caramel: Cook the sugar and water together in a white enamel saucepan over medium-high heat until you see the first bit of browning. Brush any sugar crystals off the sides of the pan with a wet brus