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Spiced Creme Caramel

Ingredients for 6 1/2 cup ramekins:

1 1/2 cups milk

1/2 cup whipping cream

1/4 cup freshly grated turmeric

1 teaspoon cassia cinnamon

1/2 teaspoon freshly ground black pepper

1/4 cup sugar

2 large eggs

2 large egg yolks


2/3 cup sugar

4 tablespoons water

Garnish: fresh mango slices, raspberries and blueberries.


Preheat the oven to 325 degrees. Assemble 6 - 1/2 cup ramekins and an oven-proof pan to hold them

Custard: Heat the milk in a saucepan with the grated curcumin, cinnamon and pepper. Take pan off the heat when the milk is about to simmer, and allow it to steep for 5 minutes. Stir in the sugar while the milk is cooling.


Beat together the eggs and yolks in a bowl. Pour the hot milk through a strainer into a 2 cup measure pressing down to recover as much milk as possible Pour the hot milk into the eggs, stirring constantly.

Caramel: Heat sugar with water. Shake the pan to help the sugar dissolve, do not stir and cook until the syrup begins to caramelize, about 3-5 minutes. Take the pan off the heat when the caramel is tan. Divide it among 6 ramekins, turning them so the hot caramel coats the bottom and sides.

Pour the custard into the prepared molds. Place equidistant in a pan, pour in boiling water to reach 1/2 way up the sides of the ramekins and place in the preheated oven.

Bake for 30 minutes, or until the surface is set. Remove the pan from the oven and the ramekins from their bath. Let them cool on a rack and serve and room temperature or chilled.


To unmold, loosen the edge of the custard with a knife, dip the ramekins in a bowl of hot water for 15 seconds. Cover the ramekin with a serving plate, and invert. Garnish with fresh fruit.