Crème Caramel is a custard based dessert. It sounds fancy and looks extravagant, but it is actually just a custard made of eggs, sugar and milk. However, what makes this custard special and the reason it’s called “Crème Caramel” is the caramel sauce it is baked in.
Sweet golden brown caramel is poured into a ramekin and then topped with the custard mixture. Once the custard is cooked through and cooled, it is inverted and served in the caramel sauce in which it was baked. This method of cooking the egg-milk mixture in the caramel makes this dessert look sophisticated and taste decadent.
Tools & Equipment
- 6 ramekins
- Large bowl
- Large deep baking dish
- Liquid measuring cup
- Medium saucepan with lid
- Offset spatula
- Plastic wrap
- Whisk
Recipe Tips
Water Bath: place the deep large baking dish, with the filled ramekins, in the oven and then add boiling water to about half the sides of the ramekins. This way you can prevent water from splashing around and possibly ending up in the custard.
Baking Time: it depends on the size of the baking dish you use. Make sure not to overbake the custard. You want the custard to be barely set in the center and not brown on top.
Chilling: after baking, the crème caramel needs to be placed in the fridge for at least 4-5 hours. If you have the time, I recommend to keep your crème caramel in the fridge overnight.
Ingredients for Crème Caramel
Step by Step Guide – How to Make Crème Caramel
Make the Caramel
In a medium saucepan combine the sugar and water, then put the lid on the saucepan. Place over medium heat with the lid on.
When the edges begin to caramelize and turn golden, remove the saucepan from the heat and swirl the caramel around in the saucepan. Place the saucepan back on the stove and keep removing from the heat as needed until the caramel has the desired color.
Finally when the caramel has a rich amber color remove the saucepan from the heat and divide the caramel evenly between the 6 ramekins.
Make the Custard
Whisk together the sugar, eggs and egg yolks until evenly combined. Add the milk and stir until everything is well combined.
Finish the Crème Caramel
Preheat the oven to 160°C / 325°F and bring water to a boil to make the water bath. Arrange the ramekins in the baking dish and pour the mixture into the ramekins.
Place the baking dish in the oven and add the boiling water. Bake for 25-30 minutes until the custard is just set in the center. Remove from the oven and lift the ramekins out of the water. Cover with plastic and let cool in the fridge overnight.
Carefully run an offset spatula along the inside edge of the ramekin to loosen the custard, pulling it in gently until you see a small amount of caramel come up the sides. Invert it on a plate and remove the ramekin.
Storage:you can keep the crème caramel, wrapped in plastic wrap, in the fridge for up to 4 days.
My Summary for Crème Caramel
Difficulty: simple.
Taste: imagine a terrific single-serve custard baked in a sweet golden brown caramel sauce.
Texture: the caramel tends to be a liquid consistency, while the custard is firm but smooth and creamy.
Time: start with the caramel, which takes about 20 minutes depending on your individual preference of the caramel’s color. Stirring together the ingredients for the custard takes less than 5 minutes and baking time is about 30 minutes. The preparation is done pretty quickly, but the crème caramel needs to chill in the fridge for 4-5 hours or better overnight.
More “CARAMEL” Recipes
- Caramel Vanilla Cake Bars
- Caramelized Brown Sugar Cookies
- Chai Tea Caramels
- Crème Brûlée Cheesecake
- Matcha Green Tea Caramels
