Crème caramel is a classic French baked custard with a glossy cap of caramel that becomes its sauce when the dessert is unmolded. The texture should be tender, smooth, and just set.
Make the caramel first, then bake the custards gently in a water bath. Straining the custard and avoiding a hard boil keep the finished dessert especially silky.
Do not overbake. The centers should still wobble slightly when the ramekins are moved; they will firm as the custard chills.
Serving Suggestions
Serve chilled on its own or with a few berries. A small espresso or unsweetened tea makes a lovely contrast to the caramel.
Recipe Notes
The custards can be made up to 2 days ahead and kept covered in the refrigerator. Unmold just before serving so the caramel stays glossy.
Classic French Crème Caramel
A silky vanilla baked custard unmolded over a clear amber caramel sauce.
Equipment
- Small saucepan
- Six 6-ounce ramekins
- Fine-mesh strainer
- Roasting pan
- Whisk
Ingredients
Caramel
- 1 cup granulated sugar
- 2 tbsp water
Custard
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 2 large egg yolks
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1/4 tsp fine salt
Instructions
Make the caramel:
- Place the sugar and water in a saucepan over medium heat. Cook without stirring until the sugar dissolves and turns a deep amber color.
- Immediately divide the caramel among six ramekins and swirl to coat the bottoms. Set them in a roasting pan.
Make the custard:
- Warm the milk and cream until steaming but not boiling. Whisk the eggs, yolks, sugar, vanilla, and salt in a bowl.
- Slowly whisk the warm dairy into the eggs. Strain the custard through a fine-mesh sieve and divide among the ramekins.
Bake and chill:
- Pour hot water into the roasting pan until it reaches halfway up the ramekins. Bake at 325 F (165 C) for 40 to 45 minutes, until the centers wobble gently.
- Cool the ramekins in the water bath, then refrigerate for at least 3 hours. Run a thin knife around each edge and invert onto plates.
Notes
- Watch the caramel closely because it can darken quickly at the end.
- Straining the custard removes foam and any small bits of cooked egg.
- Chill completely before unmolding.
Nutrition
Calories: 370kcalCarbohydrates: 53gProtein: 7gFat: 15gSaturated Fat: 8gCholesterol: 185mgSodium: 120mgSugar: 52g