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Creme Caramel

This classic Creme Caramel recipe yields a silky smooth custard with a rich, bittersweet caramel topping. It involves carefully caramelizing sugar, tempering eggs with warm milk and vanilla, baking gently in a water bath, and then chilling thoroughly for an elegant, delightful dessert.
Print Recipe
Total Time 1 hour
Servings: 8 people
Course: lunch/dinner
Cuisine: French
Calories: 1938.9
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 ½ cups sugar divided
  • 3 cups whole milk
  • 2 large eggs plus 3 large egg yolks
  • ⅛ teaspoon fine salt
  • 2 teaspoons pure vanilla extract

Equipment

  • 1 Small Saucepan For caramel
  • 1 Medium Saucepan For heating milk
  • 8 Heatproof ramekins or molds For individual servings
  • 1 Large baking dish For the water bath
  • 1 Fine-Mesh Sieve For straining custard

Method
 

  1. Preheat your oven to 325°F (160°C) and place 8 individual ramekins or molds into a large baking dish.
  2. In a small, heavy-bottomed saucepan, combine ½ cup of the sugar with 2 tablespoons of water. Cook over medium-high heat without stirring, gently swirling the pan occasionally, until a deep amber caramel forms.
  3. Carefully pour the hot caramel into the bottom of each ramekin, tilting to coat the base evenly, and set aside.
  4. In a medium saucepan, combine the whole milk with the remaining 1 cup of sugar and the fine salt. Heat over medium heat until it just begins to simmer, stirring to dissolve the sugar.
  5. In a large bowl, whisk together the 2 large eggs, 3 large egg yolks, and pure vanilla extract until just combined. Slowly pour the hot milk mixture into the egg mixture, whisking continuously, to temper the eggs.
  6. Strain the custard mixture through a fine-mesh sieve into a clean bowl or large measuring cup to ensure a perfectly smooth consistency, removing any chalazae or foam.
  7. Evenly divide the strained custard among the caramel-coated ramekins.
  8. Carefully pour hot water into the large baking dish around the ramekins, creating a water bath that reaches about halfway up the sides of the ramekins.
  9. Bake for 45-55 minutes, or until the custards are just set around the edges but still have a slight jiggle in the center. Avoid overbaking.
  10. Remove the ramekins from the water bath, let them cool completely on a wire rack, then refrigerate for at least 4 hours, or preferably overnight, before unmolding and serving.

Notes

1. Achieving the perfect caramel requires careful attention. Cook without stirring, only swirling the pan, until it reaches a deep amber color. Too light, and it lacks flavor; too dark, and it will be bitter.2. When preparing the custard, gently heat the milk to a simmer, not a boil. Temper the eggs by slowly whisking in the hot milk to prevent scrambling, then strain the mixture through a fine-mesh sieve for an impeccably smooth texture.3. The water bath is crucial for even, gentle cooking, preventing the custard from curdling or developing a rubbery texture. Bake until just set, with a slight jiggle in the center; it will firm up further as it cools. Ensure adequate chilling time for the best consistency and flavor development.