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  • Writer's pictureTommy Centola

Créme Caramel from Galatoire's

Time for a little sweetness. I am sharing two dessert recipes that can be found in the cookbook New Orleans Classic Desserts, Recipes from Favorite Restaurants by Kit Wohl. This is a great collection of 8 cookbooks each with their own theme. They would be a great addition to your collection.

2 1/2 cups granulated sugar

1/2 cup water, room temperature

1 quart whole milk

10 large eggs

2 tablespoons vanilla extract

Preheat oven to 350℉.

Caramel Sauce

Melt 1 cup sugar in a small heavy saucepan over a medium heat, swirling occasionally, for 8 to 10 minutes. When the sugar turns golden brown, add 1/2 cup water, and using a long-handled spoon slowly stir in the water. Cook the caramel for 2 to 3 minutes, stirring constantly. Remove the pan from the heat. Into each of 12 custard cups or ramekins, pour enough hot caramel to cover the bottom. Put the custard cups in a 2-inch deep baking pan, and fill the pan with very hot water until it comes halfway up the sides of the cups. Set the cups aside while making the custard.


Heat the milk in a large pan over medium high heat until it simmers, watching carefully. Remove from the heat. In a separate bowl, combing the remaining 1 1/2 cups sugar, the eggs, and the vanilla extract. Whisk until smooth. Slowly add the milk to the eggs to temper them and avoid scrambling the eggs. Once all the milk has been incorporated, pour the custard mix through a fine-mesh strainer.

Fill each of the caramel coated cups with the liquid custard. Cover the pan with foil, and create a seal at the edges. Bake the custards in the water bath for 30 minutes.

Remove the foil, and bake for an additional 30 to 40 minutes. To check for doneness, touch the top if custard. It should have a light springy texture that does not stick to your fingers.

Remove the custards from the water bath, let them cool to room temperature, and refrigerate until chilled.

Separate the custards from the sides of the cups using a small paring knife. Invert the cups onto small dessert plates or bowls. Remove the cups to allow the rich caramel sauce to run don the sides of the custard.

Creole & Cajun Comfort Food is now available online.


Good Cooking, Good Eating and Good Living!!!

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