Cream Caramel


  • 1 cup sugar
  • 1 1/4 cups Darigold Regular or Classic Whipping Cream
  • 1 1/4 cups Darigold Milk
  • 1/2 vanilla bean or 1/2 teaspoon vanilla extract
  • 3 eggs
  • 3 egg yolks


Line a 1-quart round metal baking pan or tin mold with caramel: Dissolve ½ cup sugar with 2 tablespoons water in the pan by swirling the water into the sugar. DO NOT STIR. Cover pan and place on low heat until sugar is completely dissolved. Uncover and raise heat. Boil syrup until it begins to turn a golden color. Swirl pan over heat and when desired caramel color is reached, remove from heat and plunge bottom of pan into cold water for a few seconds to stop cooking. Let cool. Preheat oven to 325°.

Simmer the cream and milk with the vanilla for 5 minutes.

Beat the remaining sugar into the eggs and yolks and continue beating until mixture is light and fluffy. Gradually add the hot milk and cream, beating continually. Pour the mixture into a prepared pan. Put the prepared pan in a large pan and pour enough boiling water in it so that it comes halfway up the sides of the prepared pan. Bake for about 45 minutes, or until custard is firm. Cool. To unmold, run a sharp knife around the edge of the custard. Put the serving dish over the mold and quickly invert. Pour the remaining caramel around the custard.


Makes one 1-quart dessert.