Crème caramel – French baked custard dessert with caramel Recipe
Crème caramel is a delicate baked custard dessert with a layer of liquid caramel on top, which flows down the sides like a sauce once inverted. In France it often appears in homes and bistros as a simple yet elegant after-dinner dessert. It tastes like a mix between vanilla pudding and flan, only smoother and more velvety.
This crème caramel combines a silky, melt-in-the-mouth custard with a glossy layer of caramel sauce that forms naturally when you invert the dessert. It looks impressive, yet uses simple ingredients and can be made entirely in advance, making it ideal for entertaining or a relaxed family dinner.
Chef's tips
Use a light-colored saucepan for the caramel so you can clearly see the color change and avoid burning it. If a lot of foam forms on the custard mixture, skim it off before pouring into the ramekins – this will give you a smoother surface. Don’t rush the baking: a low temperature and water bath are key to a creamy, non-grainy texture.
How to serve
Serve each portion on a small dessert plate with the caramel sauce spooned over the top. You can add a few fresh berries, thin citrus slices or a small dollop of lightly whipped cream. For a restaurant-style touch, garnish with a mint leaf or a very thin orange zest strip.
Ingredients
- sugar for the caramel - 150 g
- water for the caramel - 3 tablespoons
- milk whole or 2% - 600 ml
- heavy cream 30% for creaminess - 100 ml
- egg whole - 3 piece
- egg yolk for better texture - 2 piece
- sugar for the custard mixture - 70 g
- vanilla extract or a vanilla pod - 1 teaspoon
- salt to enhance the flavor - 1 pinch
Preparation
- Prepare the caramel: put 150 g sugar into a small saucepan and add 3 tablespoons of water. Heat over medium heat without stirring with a spoon (you can only gently swirl the pan) until the sugar dissolves and starts to turn an amber color. Be careful not to burn it – it should be golden-brown, not dark and bitter.
- Quickly pour the hot caramel into 6 ovenproof ramekins, tilting each one so the caramel coats the bottom. Set aside to harden.
- Preheat the oven to 150°C (top and bottom heat). Prepare a large ovenproof dish or deep baking tray that will fit the ramekins – you will bake the dessert in a water bath.
- Pour the milk and cream into a saucepan, add the vanilla extract (or the seeds scraped from a vanilla pod and the pod itself). Heat over medium heat until hot but not boiling. If using a vanilla pod, remove it after heating.
- In a bowl, gently whisk together the eggs, egg yolks, 70 g sugar and a pinch of salt – just until combined, without incorporating too much air so you don’t create a lot of foam.
- Slowly pour the warm milk and cream into the eggs in a thin stream, whisking constantly. Do this gradually so the eggs don’t curdle.
- Strain the mixture through a sieve into a jug or bowl to remove any lumps and foam. Gently pour the custard into the ramekins with the set caramel.
- Place the ramekins in the large ovenproof dish. Pour hot water into the dish so it comes halfway up the sides of the ramekins – this is the water bath that ensures even, gentle baking.
- Put everything in the oven and bake for 40–45 minutes, until the custard is set: the center should wobble slightly when you jiggle the ramekin, but not be liquid.
- Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
- Before serving, run a knife gently around the edge of the custard to loosen it from the ramekin, place a plate upside down on top and quickly invert. The custard should slide onto the plate and the caramel will flow down the sides as a sauce.
Storage
Crème caramel przechowuj w lodówce, w foremkach przykrytych folią, do 3 dni. Wyjmuj z foremek tuż przed podaniem, aby karmel nie wsiąknął całkowicie w krem.
Crème caramel is one of those classic desserts that feels nostalgic and elegant at the same time. Once you get comfortable with making caramel and baking in a water bath, it becomes a reliable go-to recipe for guests – you prepare it the day before, and on the day of serving you only need to unmold and enjoy.
