Classic French Crème Caramel
Crème Caramel is one of those timeless French desserts that feels elegant, yet is surprisingly simple to make at home. This baked custard, crowned with a layer of golden caramel, comes together with just a few ingredients: eggs, sugar, and milk (no cream, true to French tradition). The result is a dessert that’s silky smooth and delicately sweet – like straight out of a French bistro. Also known in France as crème renversée (“turned-out cream”), this classic treat is ideal for entertaining because it must be prepared in advance and…
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- For the caramel:
- 1/2 cup (100g) white sugar
- 2 tbsp (30ml) water
- For the crèmes:
- 2 cups (500ml) whole milk
- 1/2 tsp vanilla extract (or vanilla bean)
- 3 large whole eggs
- 3 large egg yolks
- 1/3 cup (80g) white sugar
- Butter or cooking spray, for greasing the ramekins.
- Equipment
- 6 individual 4oz ramekins or for a large version: cake tin (15cm/6 inch)
- Baking dish or roasting pan large enough to hold the ramekins
Instructions
- 1
Prepare the Dishes.Lightly grease the insides of your ramekins (or a cake tin) with butter or non-stick cooking spray.Set a large baking dish or roasting pan aside. You’ll use it later to create a bain-marie (water bath) for baking the custards.
- 2
Make the Caramel.In a medium saucepan, combine the sugar and water over medium heat. Allow the sugar to melt slowly; do not stir with a spoon or whisk. Instead, gently swirl the pan every 20 seconds or so to help the sugar melt evenly.Once the sugar starts to foam, keep an eye on it as it turns a deep amber color. Be careful not to let it burn! Remove from heat and immediately pour the caramel into the ramekins, dividing it evenly. Tilt each ramekin slightly to coat the bottom with caramel. Let them cool and harden completely: the caramel will form a firm layer at the base.Preheat your oven to 300°F (150°C) with the rack positioned in the middle.
- 3
Make the Crème Custard.In a small saucepan, warm the milk over medium-low heat. Split the vanilla bean and scrape out the seeds (or use vanilla extract). Add to the milk. Heat until the milk is warm to the touch, but do not let it boil. Remove from heat and let it cool slightly.In a mixing bowl, whisk together the whole eggs, egg yolks, and sugar until the mixture becomes pale and slightly foamy.Slowly pour in about ¼ of the warm milk while whisking constantly. This step tempers the eggs so they don’t scramble. Gradually add the remaining milk, whisking until smooth.(Optional but recommended!) Strain the mixture through a fine mesh sieve to remove any cooked bits or foam.Pour the cream evenly into the prepared ramekins (a ladle helps!). Place the ramekins inside your roasting pan.
- 4
Assemble the Water Bath.Bring about 1 litre of water to a boil. Open your oven door, pull out your oven rack a little and place your roasting pan (with the ramekins inside) on top. Carefully pour the boiling water into the pan. The water should come about halfway up the sides of the ramekins. Gently slide the oven rack back in and close the door.
- 5
Bake the Custards.Bake for 40 minutes, or until the custards are just set but still slightly jiggly in the center.
- 6
Cool and Chill.Remove the pan from the oven and carefully lift the ramekins out of the water bath. Place them on a cooling rack until they reach room temperature. Transfer to the refrigerator and chill overnight (or at least 6 hours). Tip: Don’t cover them with plastic wrap — it can create condensation and make the tops watery.
- 7
Serve and Enjoy.To unmold, run a knife gently around the edges of each ramekin. Place a small dessert plate on top, flip it over, and give the ramekin a little shake until the custard releases and the caramel sauce flows over the top.