Cream caramel كريم كاراميل

This is originally a French desert, but is widely eaten in Egyptian cities.

Servings: 7

Preparation Time: 1.5 hours


8 egg yolk.
2 vanilla bean.
3 cups double cream.
1/3 cup sugar

Cooking Instructions:

In a deep pan heat cream and vanilla beans over low heat.
Remove and set aside.
Remove vanilla beans.
Beat egg yolks and 1/2 cup sugar in a bowl until thick then add cream.
Pour into a large pan and heat over low heat while stirring constantly until thick.
Pour into oven bowl.
Cover and refrigerate for a couple of hours.
Sprinkle remaining sugar over the surface to form a very thin layer.
Put in oven and turn on the grill to very hot.
Broil so that sugar on the surface of just caramelizes.
Refrigerate and then serve.


Add new comment


  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.