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