the appetizer:

French cuisine has influenced the eating habits of people around the world, especially those who enjoy "haute cuisine" in restaurants. But there are also many regional (or "provincial") styles of cooking that remain unique to France.

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Caramel Custard (Creme Caramel)

1-1/4 c. sugar
4 eggs
1 can 14.5 oz. can evaporated milk, undiluted
1/2 c. heavy cream
1 t clear vanilla extract

Preheat oven to 350 degrees F.

Spread 1/2 cup sugar evenly over the bottom of an 8" round baking dish. Heat the dish in the oven for 30-35 minutes, or until sugar is melted to a golden-brown syrup. Remove from the oven and let cool until hardened.

Meanwhile, beat eggs well with a mixer in a medium bowl. Add remaining 3/4 cup of sugar, the evaporated milk, cream, 1 cup of water, and the vanilla extract. Make sure sugar is dissolved.

Pour mixture into the prepared baking dish. Place this dish in a shallow pan, and pour hot water to the 1" level around dish. Bake for about 1 hour, or until knife inserted in the center of custard comes out clean. Refrigerate until well chilled.



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This page modified January 2007