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Classic French Crème Caramel Recipe

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★★★★★

4.6 from 65 reviews

Classic French Crème Caramel is a delicate custard dessert topped with a rich, amber caramel sauce. This elegant dessert features a smooth, creamy texture with a subtle vanilla flavor, baked in a water bath to ensure perfect consistency. Ideal for a refined finish to any meal, it combines simple ingredients transformed by gentle cooking techniques.

Ingredients

Scale

Caramel

  • 100 g (3½ oz/½ cup) granulated sugar
  • 3 tbsp water

Custard

  • 500 ml (17 fl oz/2 cups) whole (full-cream) milk
  • 1 vanilla pod/bean (or ½ tsp vanilla powder/vanilla extract)
  • 2 large eggs (organic)
  • 3 egg yolks (organic)
  • 70 g (2½ oz/ 1/3 cup) sugar

Instructions

  1. Make the caramel: Put the granulated sugar and water in a small saucepan. Shake the pan to help dissolve the sugar. Over medium-high heat, allow the caramel to form without stirring, watching carefully for about 10 minutes until it turns a medium to dark amber color, smelling fragrant but not burnt. Remove from heat.
  2. Pour caramel into ramekins: Immediately pour the amber caramel into 5-6 ramekin dishes (or one large dish), tilting each to coat the base evenly. Set aside to cool and harden. Soak the saucepan in water to ease cleaning later.
  3. Prepare custard base: Preheat the oven to 170°C (340°F) or 150°C fan/Gas Mark 3. Split the vanilla pod and add it to the milk in a medium saucepan. Heat until just simmering (do not boil), then cover and remove from heat to infuse; remove the vanilla pod, scraping out seeds back into the milk.
  4. Mix eggs and sugar: In a medium bowl, whisk the whole eggs, egg yolks, and sugar vigorously until pale and slightly thickened. Gradually whisk in the warm vanilla-infused milk, tempering carefully so the eggs don’t cook, and mix until just combined. Let the mixture rest for a minute to let foam subside.
  5. Fill ramekins and prepare a bain-marie: Place the caramel-lined ramekins in a large roasting tin lined with baking paper. Pour the warm custard gently over the caramel to fill near the top. Carefully add warm water around the ramekins in the roasting tin until it reaches halfway to two-thirds up the sides of the ramekins to create a water bath.
  6. Bake the custard: Place the tin in the oven’s center and bake for about 40 minutes or until the custard is set but still slightly wobbly in the center. A knife inserted should come out clean. Remove from oven.
  7. Cool and chill: After baking, let the ramekins cool for 10 minutes in the water bath, then gradually lift them onto a cooling rack. Once cooled to room temperature, cover with plastic wrap and refrigerate for at least 2 hours, ideally overnight, to fully set and develop flavors.

Notes

  • Use whole milk for the creamiest texture.
  • Do not stir caramel while it cooks to avoid crystallization.
  • Temperature control is key: avoid boiling milk and hot custard mixtures to prevent curdling the eggs.
  • A bain-marie ensures gentle, even cooking of the custard.
  • The dessert tastes best chilled overnight but can be served after 2 hours in the fridge.
  • Serve by inverting onto plates so caramel sauce coats the custard.

Keywords: Crème Caramel, French dessert, caramel custard, classic dessert, vanilla custard, baked custard

Find it online: https://kitchenbyclara.com/classic-french-creme-caramel-recipe/