Traditional recipes

Ann's Creme Caramel recipe

Ann's Creme Caramel recipe

  • Recipes
  • Dish type
  • Dessert
  • Creme caramel

I'm French and I keep seeing those little cartons of creme caramel in the yogurt section of all the supermarkets. Now you can have a go at making your own! Use a pie or baking dish that can be heated on the hob and in the oven.

16 people made this

IngredientsServes: 4

  • To make the caramel
  • 3 tablespoons of caster sugar
  • 1 teaspoon of water
  • For the custard
  • 1/2 litre milk
  • 3 eggs
  • 100g caster sugar

MethodPrep:15min ›Ready in:15min

  1. To make the caramel: pour the sugar and water in a pie or baking dish. Cook on high heat until brown. Remove from heat - it should form a thin layer of caramel on the bottom of the dish.
  2. Heat the milk in a saucepan over low heat but do not bring to the boil.
  3. Mix the sugar and eggs in a bowl.
  4. Pour the hot milk over the egg-sugar mixture. Mix well and pour into the baking dish, over the caramel layer.
  5. Bake for 40 minutes in the lower part of the oven at 175 C / Gas 3. You don't need to preheat the oven.
  6. Remove from the oven and refrigerate for 1 hour.
  7. When ready to serve, put a plate over the top of the dish, carefully turn it over and shake slightly to release the creme caramel.

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Reviews & ratingsAverage global rating:(13)

Auntie Anne's Pretzels

The first Auntie Anne's pretzel store opened in 1988 in the heart of pretzel country—a Pennsylvanian Amish farmers' market. Over 500 stores later, Auntie Anne's is one of the most requested secret clone recipes around, especially on the internet. Many of the copycat Auntie Anne's soft pretzel recipes passed around the Web require bread flour, and some use honey as a sweetener. But by studying the Auntie Anne's home pretzel-making kit in the secret underground laboratory, I've discovered a better solution for re-creating the delicious mall treats than any clone recipe out there. For the best quality dough, you just need all-purpose flour. And powdered sugar works great to perfectly sweeten the dough. Now you just have to decide if you want to make the more traditional salted pretzels, or the sweet cinnamon sugar-coated kind. Decisions, decisions.

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Irish Cream Custard Bread Pudding

Served warm with a sweet Irish cream drizzle, this delicious bread pudding dessert has a crunchy cinnamon streusel for even more flavor.

This sweet and creamy topping can be made with Baileys or any other Irish cream liqueur. It’s what gives this delicious bread pudding a truly Irish twist.

Ann's Creme Caramel recipe - Recipes

Rating: 9 out of 10

1/3 cup (5-1/3 Tbsp.) unsalted butter, softened

1/2 tsp. crushed anise seeds

1-1/3 cups unbleached all-purpose flour

Heat oven to 350F. Line baking sheets with parchment. In large bowl, cream butter, sugar and salt on medium-high speed till light and fluffy, about 5 minutes. Add eggs, one at a time, mixing just till incorporated. With last egg, add vanilla, lemon juice, anise oil and anise seeds. Reduce speed to low and gradually add flour and baking powder. Drop by rounded teaspoons onto prepared pans. Bake about 9 minutes, or till just set and barely beginning to brown on underside. Do not overbake or cookies will be dry. Transfer cookies to wire rack to cool completely. When cool, dip tops of cookies in anise glaze and sprinkle with colored nonpareils. Yield: 26-30 cookies

2/3 cup confectioner’s sugar

1/8 tsp. pure vanilla extract

Mix ingredients in small microwaveable bowl. Heat in microwave on high in increments of 10 seconds. When glaze is runny, dip tops of cookies in glaze, then place flat-side down on wire rack. (Place rack over a cookie sheet or waxed paper to catch drippings.) Sprinkle with colored nonpareils.

Gluten-Free Apple Tart

Happy weekend! I hope you all are soaking up this glorious fall weather. Long walks and picnics at the park are just my speed, and it’s the perfect time of year for them. If you’re in the mood for a fall baking project, however, I have a fun one for you. I hope it doesn’t look too intimidating—trust me, if I can do it, you can, too.

Making standard pie crusts with butter at just the right temperature is not my idea of a good time, so I’m excited to be sharing this tart crust recipe with you. I developed it for my cookbook, but ended up cutting the recipes that used it.

The dough is super easy to make with almond flour, oat flour, melted butter or coconut oil, and a little maple syrup and salt. No kneading, no rolling, no fuss. Just press it in and poke it with a fork and it comes out of the oven looking so pretty.

If you haven’t worked with almond flour or oat flour yet, they are exactly what they sound like—flours made out of ground almonds and oats. I used Bob’s Red Mill’s super fine almond flour, which produced a dough that was easier to shape than the more coarse almond meals I have used in the past. I made my own oat flour in my blender (see recipe notes), but Bob’s Red Mill offers oat flour as well, if you’d rather just buy it.

The apple topping is slightly more involved, and I even tried an alternative version with homemade applesauce instead. But! The baked apple slice topping proved worthy in both the looks and flavor departments. I had to watch a few YouTube clips to figure out how to slice the apples properly (check this one out, but don’t forget to peel the apples first).

The end result is an impressive-looking apple tart with a nutty and tender, yet easily sliced crust. I hope you love it. Please let me know, as always, in the comments!

Marbled chocolate salted caramel peanut tart (page 87)

From Poh Bakes 100 Greats Poh Bakes 100 Greats by Poh Ling Yeow

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Pies, tarts & pastries Dessert Cooking for a crowd
  • Ingredients: roasted salted peanuts golden syrup dark chocolate melts almond meal butter Dutch-process cocoa powder superfine sugar all-purpose flour whipping cream
  • Accompaniments:Crème Chantilly Vanilla sour cream or vanilla crème fraîche

  • 2 1/2 cups of flour
  • 3/4 teaspoon of salt
  • 3/4 cup of unsalted butter, softened
  • 3/4 cup of sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 cup of butter, room temperature
  • 1 cup of brown sugar
  • 1/2 teaspoon of vanilla
  • 1/2 cups of raisins
  • 1/2 cup of chopped pecans or walnuts (I use pecans)
  • 1 cup of Hershey’s CHIPITS Skor Toffee Bits
  • coarse salt

Dairy-Free Chocolate Ice Cream

You all know I love ice cream by now – exhibits A, B, and C – but dairy doesn’t always do me favors. Yes, vegan ice creams do exist. However, coconut milk doesn’t always jibe with my system, either.

I was lamenting this fact to John recently when he suggested I try another recipe that’s dairy-free but without coconut. One milk that’s never done me wrong is almond milk, so I knew that would replace my half and half . And to keep it thick and creamy, I knew I would need a more traditional ice cream base.

To the drawing board I went.

This ice cream recipe is dairy-free, however, not vegan. I understand it’s not for everybody, but for those of us who are are OK with eating eggs but can’t have dairy, this is the recipe for you.

I started with an egg yolk and sugar base. Look how creamy it got!

Alton Brown taught me that I should look for the “ribbon effect” while whisking. I think I achieved that, eh?

Next I whisked the almond milk and cocoa powder in a saucepan over medium heat, tempered the eggs, and mixed it all together with a touch of xanthan gum for extra thickness and a hint of vanilla for more complex flavor. Into the ice cream maker it went and I got super stoked when I sampled a bite and it tasted dreamy. After a few hours in the freezer, it somehow got even better.

This ice cream is thick, creamy, sweet, and satisfying, even though it doesn’t have that stereotypical “creaminess” that comes from full-fat whipping cream. That’s the kind of thickness that pains my stomach anyway, so I’m OK with a different kind of luxurious (as long as I’m getting my ice cream fix).

This first experiment was a total success, so I I can’t wait to try even more flavors and mix-ins.

How to Make Sugar Decorations for Desserts – Spun Sugar Recipe

Add some crunchy texture and some wow factor to your next dessert with these easy and highly versatile sugar decorations. This recipe is not suitable for children due to the high temperatures of the sugar syrup – but they will love eating it when it’s ready.

Approx 1 cup or 213g (7.51 ounces) sugar
1 tablespoon glucose syrup (or corn syrup)
1/4 cup or 63 millilitres (2.13 fluid ounces) water

optional – nuts, herbs, fruit or other ingredients depending on what you want to use it for – see below.

Bring the ingredients to the boil in a saucepan. Wash down the sides of the pan with a pastry brush dipped in water until there are no splashes of sugar on the sides.

Boil without stirring until you see a golden tinge in the syrup (if you are using a gas stovetop this is likely to be somewhere around the edge, if electric it will be in the middle). Remove from the heat immediately and stir.

To use your sugar syrup as a decoration for dessert choose one of the following methods:

1. Using a fork or spoon drizzle the HOT sugar syrup onto baking paper or you can use the back of a lightly oiled ladle to make domes. Be very careful not to get any on you.

2. Allow it to cool slightly and using two forks pull sugar into strands – see video for example of how to do this.

3. For pulling lots of fine strands around a croquembouche or making ‘sugar fabric’ there is a tool you can use – I don’t have one so I made my own using a piece of wood and some nails (put it through the dishwasher to make sure its really clean). Place a sheet of baking paper over a large plastic container. Pour the hot sugar syrup onto a silpat on one side, then using your home-made tool pull the sugar into fine strands by dipping the nails into the syrup and quickly moving it across the container and back again, dip into the syrup and repeat. Use scissors to cut your ‘sugar fabric’ into pieces and roll into balls.

4. Pour it all onto a sheet of baking paper, quickly spread it out and sprinkle with roasted nuts or seeds. Once completely cold snap into pieces the desired size and use on top of cupcakes or desserts.

5. Quickly mix in other ingredients like chopped chocolate, coffee, mint or grated orange rind… use your imagination. Sugar syrup is extremely hot so anything with water content will steam and spit so stand back. Pour onto a baking sheet and wait until it is completely cold. Grate to a fine powder then use the powder to make tuiles (instructions here).

Note these decorations are hydroscopic (they absorb moisture from the air) so will not last in humid conditions. The finer the strands the less time it will last. You can store them in an airtight container until needed.

Feast your eyes on this little creamy tuna tomato aspic beauty, ladies and gentlemen! Scrumptious canned tuna is enveloped in a creamy (and pungent) gelatin-based delight of mayonnaise, cream cheese and condensed tomato soup. A little crunch is added to the jiggle with green peppers, onions, pickle relish and celery. It’s a symphony of flavors that….PLEASE, FOR THE LOVE OF GOD, DO NOT EAT THIS!

Happy April Fool’s Day, everyone! The story behind this recipe starts back after one of my favorite YouTubers, LeighannSays, shared a video on her channel featuring a similar recipe. Then, over the holidays, I was at my parent’s house and discovered my mom has quite the collection of vintage cookbooks. She even has a few that are completely handwritten with the BEST little illustrations accompanying each recipe. Which makes me wonder if I should start drawing my recipes instead of photographing them? How fun would that be?

Anyhow, as I was going through her cookbooks, I realized my mom had the same Better Homes & Gardens cookbook that Leigh Ann had used on her channel. I immediately had to see if Leigh Ann’s recipe was in my mom’s copy too. To my horror, not only did it have the same chicken, pimento, pineapple and gelatin concoction Leigh Ann shared, but it had a whole slew of savory gelatin salads. My only question was: why?!

Answer: it was the 60s and 70s. Jello was the hot new food trend. It was also going to be the food of the future that prepared us for our lives in space with the moon people. I get it. But sweet baby Jesus, tuna jello!? I know, this blog is all about unique flavor combinations and trying new things but there is a line. A LINE!

It was at that moment I knew I needed to do the public service of sharing one of these monstrosities with the world on Frydae. I chose this “delightful” creamy tuna tomato aspic because it was, by far, the most terrifying. My second option was a “frosted cheese mold” made with gelatin, cottage cheese, blue cheese crumbles, pecans, whipped cream and frozen limeade concentrate. That one I could see not being as terrible as it sounds, however, so this jiggly tuna mold prevailed.

Now, you’re probably wondering if I actually ate this after I made it? Yes, I did. So did my husband. Surprisingly, my husband didn’t think this was as terrible as the recipe made it sound. I, on the other hand, could barely eat a bite. If you watch friends, it was definitely just like the Thanksgiving episode where Rachel accidentally combines recipes for Shepherd’s Pie and English Trifle. Joey says, “I like it!” While Ross is sitting there in agony saying, “It tastes like FEET!” To each his own—right?

So, unless you want to play a prank on someone today for April Fools’ Day, don’t eat this Creamy Tuna Tomato Aspic. What’s the best prank you’ve ever pulled on someone? On the flip side, what’s the biggest prank you ever fell for? Let me know in the comments below or tell me on social media—it’s @frydaeblog (#frydaeblog) absolutely everywhere. I hope everyone makes it through the day unscathed and thanks for visiting!

Watch the video: Leche FlanCreme Caramel (January 2022).