Caramel Creme Dessert
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Caramel Creme Dessert

Submitted by: Barbara Dodson

Prep Time: 30 Minutes

Cook Time: 1 Hour

Servings: 8

Easy to make this elegant dessert. You will think it's the fancy version of a restaurant favorite!


    1 c. coconut sugar

    1 3/4 c. milk, raw or organic

    8 egg white

    1 tsp. vanilla extract

    1 tsp. sea salt

    2 c. mixed berries


Heat oven to 325°F. In a medium skillet, heat 1/2 the coconut sugar over medium heat for 8 to 10 minutes, stiffing frequently, until sugar is melted and a light caramel color. (I use a wooden spoon as I am afraid a plastic spoon might melt.) Immediately pour sugar mixture into an 8-inch round glass cake pan; tilt pan to coat bottom well. Place on wire rack to cool.

In a large bowl, mix remaining coconut sugar, milk, egg whites, sea salt, and vanilla. Pour mixture over sugar mixture in pan. Place round pan in a 13x9 inch pan. Pour very hot water into the 13x9 inch pan to within 1/2 inch of top of round pan.

Bake 50-60 minutes or until knife inserted in center comes out clean. Remove round pan from pan of water. Cover; refrigerate about 3 hours or overnight, until thoroughly chilled.

To un-mold, run knife around edge of custard to loosen; invert onto serving platter. Top with fruit of your choice.

TIP: I use the leftover egg yolks to make homemade mayo.