See more
Photo: Charles Schiller; Styling: Lynn Miller Photo by: Photo: Charles Schiller; Styling: Lynn Miller

Spooky Crème Caramels

All You SEPTEMBER 2008

  • Yield: 8 Servings
  • Cook time:50 Minutes
  • Prep time:20 Minutes
  • Chill:8 Hours
  • Cost Per Serving:$.48


  • 2 cups sugar
  • 3 cups milk
  • 5 large eggs
  • Salt
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips


Preheat oven to 350°F. In a pan mix 1 1/2 cups sugar and 1/3 cup water. Cook over low heat until sugar dissolves. Raise heat to medium-high; cook for 15 minutes, until mixture turns deep amber, swirling pan every few minutes. Divide caramel between 8 6-oz. ramekins.

Warm milk over medium heat until it simmers. Whisk 1/2 cup sugar, eggs, salt and vanilla in a bowl. Whisking constantly, slowly pour in hot milk. Strain, then pour mixture into ramekins over caramel.

Place ramekins in a large baking dish. Pour in hot water until it's halfway up sides of ramekins. Bake until set, 50 minutes. Remove ramekins to a rack to cool. Cover each with plastic; chill for 8 hours.

Melt chocolate; cool to room temperature. On a parchment-lined baking sheet, draw 8 circles as wide as ramekin bottoms. Turn parchment over. Pour chocolate into a ziplock bag; seal it and snip off a corner. In each circle pipe 5 circles and 8 spokes. Refrigerate to set.

Draw a knife around inside edge of ramekin; invert crème caramel onto a plate. Gently lift a web and place on top of custard. Repeat with remaining custards and serve.

Nutritional Information

Amount per serving
  • Calories: 331
  • Fat: 8g
  • Saturated fat: 4g
  • Protein: 7g
  • Carbohydrate: 60g
  • Fiber: 0g
  • Cholesterol: 145mg
  • Sodium: 113mg

Go to full version of

Spooky Crème Caramels recipe