Crème Caramel


Creme Caramel
Creme Caramel


Crème Caramel

The ultimate dessert – creme caramel is deliciously smooth and creamy with a beautiful presentation.

Creme Caramel is very much like Spanish flan, both have a smooth, tender custard baked with a caramel sauce, but the ingredients and proportions vary giving the custard a slightly different texture. Try them both and you will find yourself coming back to them as your go-to dessert recipes that are sure to impress everyone.



For the Custard:

2 c. heavy cream

1 c. whole milk

1/2 c. sugar

3 egg yolks

3 eggs

1 tsp. pure vanilla extract

pinch of salt


For the caramel sauce:

3/4 c. sugar




Preheat oven to 325° F. Place six 6-oz ramekins (or a 9″ round glass baking dish or fluted tube pan) in a baking dish with high sides.


For the Caramel:

Place the 3/4 c. sugar in a heavy saucepan with about 2 – 3 T of water; stir to dissolve. Heat of high until the sugar mixture comes to a full boil; continue boiling and swirl the pan gently as the mixture begins to color. When it turns a deep golden brown color, remove from heat. Be sure to watch carefully because the sugar can quickly pass from golden brown to burnt.

Working quickly, but carefully (sugar syrup is VERY hot), pour evenly between the six ramekins. Swirl each ramekin to give it a thin, even coat of the caramel. Set aside.


For the custard:

In a medium saucepan, heat the cream and milk until scalded. (small bubbles will form on the sides of the pan) – Do NOT boil.

In a medium bowl, beat egg yolds and eggs together; gradually whisk in sugar until well blended, light, and foamy.

Continue beating the egg mixture while slowly adding the hot milk in a thin stream. Whisk in vanilla extract and salt.

Pour mixture through a sieve with fine mesh and into a large measuring cup. Then pour into the caramel lined ramekins.

Set the ramekins in the baking dish and cover with foil; fill baking dish with boiling water until it comes about half way up the sides of the ramekins. Place in the 350° F, preheated oven for 5 minutes; after 5 minutes, reduce heat to 325° F and bake for an additional 25 – 45 minutes or until just set. The amount of time needed will vary depending on the size and depth of the ramekins or baking dish. Custard should still be slightly wobbly in the center; be sure to check often to avoid overcooking. Overcooked custard results in a tough texture, instead of the creamy, smooth texture we are looking for.

When custard is set, carefully remove baking dish from oven and discard foil; leave ramekins in the water bath to cool. Remove from water, cover with plastic wrap and chill in refrigerator if not eating immediately.


To Serve:

Run a knife around edge of custard; invert serving plate over ramekin and invert. Carefully lift off ramekin and spoon any remaining caramel over Crème Caramel.


Preparation time: 20 minute(s)

Cooking time: 50 minute(s)

Meal type: dessert

Culinary tradition: French

5 :  ★★★★★ 1 review(s)

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