Crème Caramel
A silky custard topped with glossy caramel—the ultimate French dessert combining rich eggs and milk with bitter-sweet sauce. Elegant, simple, and deeply satisfying.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 8g
Ingredients
- ¾ cup granulated sugar
- 3 tablespoons water
- 1.5 cups whole milk
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 4 whole large eggs
- 2 whole large egg yolks
- ¼ cup granulated sugar
Instructions
- 1
Pour 0.75 cup granulated sugar and 3 tablespoons water into a heavy-bottomed saucepan. Stir gently over medium heat to dissolve the sugar—you'll see it transform from grainy white to wet sand to clear liquid in about 2-3 minutes. Once the sugar dissolves, stop stirring and let it cook undisturbed.
- 2
Watch the sugar carefully as it caramelizes. The edges will turn amber first—swirl the pan gently by the handle to distribute heat evenly. Continue cooking until the entire syrup is a deep amber color, about 7-8 minutes total. You want it rich and dark but not black or smoking—if you smell burnt sugar, you've gone too far.
- 3
Remove the pan from heat. Immediately pour the hot caramel into four 6-ounce ramekins or custard cups, tilting and rotating each one quickly so the caramel coats the bottom evenly. Work fast—the caramel hardens within seconds. Set the ramekins aside on a baking sheet and let the caramel cool completely, about 5 minutes.
- 4
Preheat your oven to 325°F. Pour 1.5 cups whole milk and 0.5 cup heavy cream into a small saucepan over medium heat. Warm until steaming and tiny bubbles form around the edges—about 5-7 minutes. Do not boil. Remove from heat and stir in 1 teaspoon vanilla extract.
- 5
In a medium bowl, whisk together 4 large eggs, 2 large egg yolks, and 0.25 cup granulated sugar. Whisk steadily for about 2 minutes until the mixture becomes pale yellow and slightly thick—this incorporates air and helps create a silky texture.
- 6
Slowly pour the warm milk mixture into the egg mixture while whisking constantly. Pour in a thin, steady stream so you temper the eggs rather than scramble them. Once fully combined, pour the custard through a fine-mesh strainer into a liquid measuring cup or pitcher—this catches any bits of cooked egg white and ensures a perfectly smooth texture.
- 7
Divide the strained custard evenly among the four caramel-lined ramekins, pouring slowly and carefully so the caramel doesn't swirl up into the custard. Place the baking sheet with the ramekins in the oven.
- 8
Create a water bath by pouring hot water into the baking sheet until it reaches halfway up the sides of the ramekins—the surrounding water keeps the custard cooking gently and evenly, preventing a rubbery texture. Bake for 20-25 minutes. The custards are done when the edges are set but the very center jiggles slightly when you gently shake the ramekin—like soft jello.
- 9
Remove the ramekins from the water bath and let them cool to room temperature, about 30 minutes. Refrigerate for at least 4 hours, preferably overnight—the flavors deepen and the custard sets completely during chilling.
- 10
To serve, run a thin-bladed knife around the inside edge of each ramekin, tilting and rotating gently. Place a chilled dessert plate over the ramekin and flip quickly and confidently—the crème caramel should slide out onto the plate, with the caramel sauce pooling around the golden custard. Serve immediately.
Tools you’ll need
- heavy-bottomed saucepan
- four 6-ounce ramekins
- baking sheet
- instant-read thermometer (optional)
- medium mixing bowl
- whisk
- fine-mesh strainer
- liquid measuring cup
- thin-bladed knife
- small saucepan
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