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Crème Caramel

Crème caramel is a classic French dessert featuring smooth custard topped with a rich caramel sauce, loved for its elegant texture and flavor.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 4 hours 10 minutes
Course Dessert, Sweet
Cuisine French, International
Servings 6 servings
Calories 220 kcal

Ingredients
  

For the caramel

  • 6 tablespoons granulated sugar For the caramel topping

For the custard

  • 600 ml whole milk Use full-fat for best results
  • 6 large eggs Use free-range for better quality
  • 60 g granulated sugar Adds sweetness to custard
  • 1 bean vanilla Halved lengthwise to enhance flavor
  • 1 pinch salt To balance the sweetness

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • In a non-stick frying pan, sprinkle 6 tablespoons of granulated sugar and cook over medium heat, stirring constantly, until a chestnut brown caramel forms.
  • Quickly pour the caramel into six individual ramekins, tilting each one to coat the bottom and sides.
  • In a blender, combine 600ml of whole milk, 6 large free-range eggs, and 60g of granulated sugar. Blend until the mixture is smooth and creamy.
  • Carefully pour the custard mixture over the caramel in the ramekins.
  • Place the filled ramekins in a roasting pan and carefully pour hot water into the pan, creating a water bath that comes halfway up the sides of the ramekins.

Baking

  • Bake for 30 minutes or until the custard is just set.
  • Remove the ramekins from the water bath and allow them to cool completely at room temperature.
  • Refrigerate the crème caramels for at least 4 hours or overnight to allow them to set and chill thoroughly.

Notes

Use a blender for a smooth texture. Let cool before inverting onto plates. This recipe can be modified for chocolate or coffee variations.
Keyword Caramel Custard, Crème Caramel, Custard, Dessert Recipe, French Dessert