Brown Sugar Crème Caramel

Silky, gently sweet custard made with The Farmer’s Cow whole milk and farm‑fresh eggs, flipped to reveal a glossy brown‑sugar caramel. Elegant enough for company, easy enough for any night—serve chilled for the perfect ta‑da moment.

Yield: 6 servings

Ingredients

1/3 cup granulated sugar
¼ cup water
1 tsp lemon juice
2 ½ cups The Farmer’s Cow whole milk
4 The Farmer’s Cow large eggs
2 The Farmer’s Cow large egg yolks
½ cup packed light brown sugar
2 tsp vanilla extract
Pinch of fine salt

Directions

Preheat oven to 325 degrees. Place ramekins in a roasting pan. Put a kettle of water on to boil.
Combine sugar, water, and lemon juice in a light-colored saucepan. Cook over medium heat without stirring until deep amber in color, about 10-12 minutes. Immediately and carefully divide the caramel among the ramekins, swirling to coat bottoms, and set aside.
Heat the milk on the stove over medium heat or in the microwave until steaming (do not boil).
Separately in a large bowl, whisk the eggs, yolks, brown sugar, vanilla, and salt until just combined. Whisk in the warm milk slowly to temper. Strain through a fine sieve into a spouted pitcher.
Pour the custard mixture into the caramel-coated ramekins. Place the roasting pan on the oven rack and carefully pour hot water into the pan until the level reaches halfway up the sides of the ramekins. Bake for 30-40 minutes, until the centers are just set with a slight jiggle.
Remove ramekins from the water, and set aside to cool to room temperature, then cover and refrigerate for at least 4 hours (or overnight).
Run a thin knife around the edges of each ramekin, invert them onto plates, and gently lift off the ramekins so the caramel sauce flows over the custard.

Date Posted: February 24, 2026