The light caramel cream, which resembles flan in its delicate texture, is as simple as it is sophisticated. You wouldn’t expect anything less from the French, would you?
“I find this dessert such a simple treat,” says author Edd Kimber. “Maybe it’s the memories of eating it as a kid, or maybe it’s the texture.”
We also can’t say exactly what the most compelling component of this crème caramel would be. We’re just grateful to have it in all its silky, sophisticated glory. One taste and we think you’ll agree.
Why our testers loved this
Our testers loved this creamy classic French dessert. They described the texture as “perfect” and loved that Caramel and vanilla flavor stroll through the custard.
Chiyo Y. described it with her comment: “Simple, elegant and delicious– If you haven’t eaten Creme Caramel in a while, you’ll enjoy getting to know this unassuming classic again.” Indeed!
Notes on ingredients
- Extremely fine sugar–Finely ground sugar dissolves easily and quickly, resulting in a smooth caramel and custard. It’s available in most supermarkets, but you can easily make your own by grinding granulated sugar in a food processor or blender until finely ground but not powdery.
- Vanilla–For the custard, you can use a whole vanilla bean or vanilla bean paste. You can substitute regular vanilla extract, but the vanilla flavor will be milder.
- eggs-Use large or extra-large eggs for this recipe. They are necessary for the cream to set. So don’t try to replace them with smaller eggs.
How to make this recipe
- Preheat the oven to 300°F. Place four ramekins in a roasting pan.
- Make the caramel. Dissolve the sugar in water and heat until the caramel is a dark copper color. Divide between the ramekins.
- Warm the milk and cream over medium heat. Add the vanilla seeds and let steep for about 5 minutes.
- Make the custard. Beat the sugar and eggs until fluffy, then slowly add the hot milk mixture. Spread on the casserole dishes.
- Bake the crème caramel in a water bath until almost solid and reaching an internal temperature of 170°F. Let cool on a wire rack then refrigerate overnight.
Recipe FAQs
Can I do this in advance?
The caramel cream can be baked and refrigerated for up to 3 days before serving. Keep chilled in the ramekins until ready to serve.
What is the difference between crème caramel and crème brulee?
Both are French custard-based desserts. If it turns out, crème caramel has a layer of liquid caramelized sugar syrup on top. In contrast, crème brûlée is coated with a layer of granulated sugar, which is set on fire or grilled to crystallize the sugar into a hard caramel layer.
How do you remove crème caramel from the mold?
Carefully run a knife over the edge of your casserole dish. Place a plate upside down over the ramekins. Then use both hands to turn the plate and casserole dish over so that the formed custard falls gently onto the plate. Drizzle all of the caramel syrup over the custard before serving.
Helpful tips
- Remove the pan from the heat immediately when it turns a dark copper color. Caramel can burn very quickly.
- Crème caramel can be stored in the ramekins in the fridge and covered with plastic wrap for up to 3 days.
- This recipe is suitable for gluten-free diets.
More great dessert recipes
☞ When preparing this recipe or any other dish on LC, consider a reviewA Rating in starsand your best photo in the comments below. I love hearing from you.–David
Cream caramel
I find this dessert such a simple treat. It might be the easiest baked custard to make, but it truly is heaven on the plate. Maybe it’s the memories of eating it as a kid, or maybe it’s the texture. Either way, it’s a delicious, classic dessert that deserves to be brought back from the annals of “retro” and “vintage” to sit proudly on our dinner tables again.
Prepare the oven and ramekins
Make the caramel
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Heat the sugar and water in a small saucepan over medium-high heat, stirring occasionally, until the sugar has dissolved. Once the syrup is clear, stop stirring (this can cause crystallization) and leave the pan over the stove without touching it until the sugar caramelizes. This can take between 4 and 7 minutes. Once you have a dark copper-colored caramel, remove the pan from the heat and immediately pour evenly into the prepared molds. (Be careful not to overcook the caramel or it can easily burn.) Let the caramel puddles sit while you make the custard.
Make the custard
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Halve the vanilla pod (if using) and scrape out the pulp. Place the seeds or vanilla bean paste in a medium saucepan and add the milk and heavy cream. Heat gently over medium-low heat until mixture is hot but not boiling, 5 to 7 minutes.
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Meanwhile, put the eggs and sugar in a bowl and mix until light. Once the milk mixture has reached the right temperature, remove the saucepan from the heat and slowly pour the mixture over the eggs, whisking constantly.
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Using a ladle, spread this custard evenly among the prepared ramekins. Place the roasting pan in the oven and add enough cold water to come halfway up the rim of the tins.
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Bake for 30 to 45 minutes, until the pudding is set on the outside but still jiggly in the center and the temperature is 76°C to 79°C (170°F to 175°F) in a fryer, confectionery, or instant fryer °F) -Read the thermometer.
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Carefully remove the roaster from the oven. Take out the custard and set it on a wire rack to cool. Cover each casserole dish with plastic wrap, then place in the refrigerator to chill overnight.
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To serve, carefully remove the custard cream from the ramekins with a knife. Place a serving plate on top of each casserole dish and turn to squirt out the custard. Make sure all of the caramel spills out of the casserole dish onto the custard. Surcharge.
- Don’t let the caramel burn –Remove the pan from the heat immediately when it turns a dark copper color. Caramel can burn very quickly.
- Storage-Covered in the ramekins, crème caramel can be stored in the fridge for up to 3 days.
- Nourishment –This recipe is suitable for gluten-free diets.
Portion: 1portionCalories: 336kcal (17%)Carbohydrates: 64G (21%)Protein: 3G (6%)Fat: 8thG (12%)Saturated Fatty Acids: 5G (31%)Polyunsaturated fat: 0.3GMonounsaturated fatty acids: 2GCholesterol: 30mg (10%)Sodium: 40mg (2%)Potassium: 152mg (4%)Sugar: 65G (72%)Vitamin A: 347IU (7%)Vitamin C: 0.1mgCalcium: 122mg (12%)Iron: 0.1mg (1%)
When you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.
Recipe tester reviews
When you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.