Prep Time 10 Min
Cook Time 15 Min
Servings6 servings People
Calories320 kcal
In my kitchen, I turn to creme caramel with cream whenever we need something cool and not too heavy after dinner, especially during warmer months when the kids want dessert but nothing fussy. This version uses those handy creme caramel packets, which make it straightforward without starting from scratch every time. I’ve made it a few ways over the years, but this basic one with just milk, cream, and a caramel base is what I come back to most. It’s practical because everything comes together quickly on the stovetop, and chilling does the rest. The first time I tried it, I rushed the caramel and ended up with a few lumps, so now I always keep the heat low and stir patiently. We usually eat it in small cups, plain or with a bit of fruit on the side if the family’s around. There are variations too, like adding dream whip for extra fluffiness or eggs for a custard-like set, but the simple route keeps it reliable for weeknights. Overall, it’s forgiving if you’re not precise, and it serves six without much waste.(Creamy Crème Caramel with Heavy Cream)
Ingredients
- 2 packets creme caramel mix
- 4 cups milk
- 1 cup heavy cream
- 1 cup granulated sugar
Instructions
- Put the creme caramel mix, milk, and heavy cream in a pot and mix them together until smooth.
- Heat the pot over medium until it boils, then take it off the stove.
- Put the sugar in a skillet on the stove and stir it over medium heat until it melts and gets a light brown color.
- Spoon the caramel into small cups, dividing it evenly.
- Pour the cream mixture over the caramel in each cup.
- Stick the cups in the fridge for a few hours until it firms up, then flip them out onto plates to serve.
Why You’ll Love This Recipe
- It comes together fast with minimal equipment, perfect for busy evenings.
- The cream adds a smooth texture that balances the caramel’s slight bitterness.
- My family finishes it without complaints, even on nights when dinner runs late.
Chef’s Tips for Perfection
- Watch the caramel closely to avoid burning; lower the heat if it starts darkening too fast.
- Let the cups chill at least four hours for the best set, but overnight works if you have time.
- For a twist, mix in a packet of dream whip to the cream base before heating, just to lighten it up a touch.
Storage and Reheating
Keep the set creme caramel in the cups covered in the fridge for up to three days. It doesn’t need reheating since it’s served cold; just let it sit out for a few minutes before unmolding if it’s too firm.
Nutritional Notes
Each serving has about 320 calories, mostly from the sugar and cream. It’s got some calcium from the milk, but portions should stay moderate if you’re watching sweets.
